OH STC

10202 JEFF FUQUA BLVDS STE 4297

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8734921

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on shelf near slicer in kitchen
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Low boy under turbo chef Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at front counter Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (67F - Cold Holding) on counter top. Less then four hours placed in cooler **Corrective Action Taken**

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8356701

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Temporary license displayed
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones in food storage shelves Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the floor in front area. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pre cooked fried eggs (112-137F - Hot Holding) for less than hour. Operator will be utilizing time as public health control Provided and completed with operator Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment need the lactic acid test kit