Miss Molly's Tea Room, 140 West Washington Street, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: Miss Molly's Tea Room
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 140 West Washington Street, Medina, OH
License #: FSO-C55-10
License holder: Dinah Wright
Total inspections: 4
Last inspection: 12/12/2011

Ratings Summary

Based on 1 vote

Overall Rating:		2.5
Ratings in categories:
Food:		2.0
Service:		1.0
Price:		2.0
Ambience:		4.0
Cleanliness:		3.0

Restaurant representatives - add corrected or new information about Miss Molly's Tea Room, 140 West Washington Street, Medina, OH »

Inspection findings	Inspection Date	Type	Comments
R/6.4 Repair the chipping wall surface above the three vat sink, to provide a cleanable surface. R/4.1/9.0 Operation added to non-commercial (household) Panasonic microwaves. Remove non-commercial equipment. Equipment shall be NSF or equivalent grade. 3.2 Store wet wiping cloths in sanitizing solution between uses to limit the growth of organisms. 4.5 Observed the condenser cover for the McCall 2 door refrigeration unit was dusty, and the hood filter above the Panini machine is dusty. Clean these areas. Observed Keystone Drain Treatment chemical installed in the plumbing of the three-vat sink/grease trap and dish machine. PROTECTION FROM CONTAMINATION: Observed two cans of mandarin oranges were dented on the bottom seam. Packages of food shall be in good condition to protect the integrity of the contents to prevent potential contaminants. Relocate these canned goods to a separate designated area.	12/12/2011	Standard2	R/DATE MARKING: Observed Vanilla dip dated 12/1/11, vegetable soup was dated 12/4/11. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. TEMPERATURE MEASURING DEVICE: One of three temperature measuring devices was reading 25°F in an ice bath. Temperature measuring devices shall be accurate within +/-2°F to monitor temperatures of potentially hazardous foods. This device was calibrated today. HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. Recommended to adjust the Mc Call refrigeration unit. Unit was holding at 41°F today. COOLING: Observed chopped cooked chicken contained a temperature of 42-43.7°F after cooling overnight. Foods shall be cooled from 135-70°F within two hours and from 135-41°F within a total six hours to limit the growth of organisms.
*4.4 Observed the QAC sanitizer in the spray bottle contained 0ppm. Maintain QAC sanitizer at 150-400ppm in order to effectively sanitize food contact surfaces. R/6.4/4.4 Clean the following areas which are soiled: - floor/wall junctures, walls, and floor under the equipment in the dish area - walls, floor/wall junctures and floor in the cook's area - floor under equipment throughout the cook's area - ceiling and vent system in the kitchen is dusty - defrost the ice accumulation on the Arctic Air chest freezer R/6.4 Repair the chipping wall surface above the three vat sink, and wall surface by the steamer an mop sink unit, to provide a cleanable surface. 5.4 Keep the dumpster lids close to prevent pest entry. 4.1/9.0 Operation added to non-commercial (household) Panasonic microwaves. Remove non-commercial equipment. Equipment shall be NSF or equivalent grade. 3.2 Label the bulk container with the name of the food. 4.0 Repair the duct taped lid on the bulk flour container, to provide a surface that can be effectively washed, rinsed, and sanitized. 3.2 Store the ice scoop in the provided holder in the ice machine to prevent contamination. Observed Ecolab Pathway Drain system installed in the plumbing of the three-vat sink.	6/20/2011	Standard 1	PIC was Deb and Ed R/DATE MARKING: Observed Vanilla dip dated 6/12/11, seafood salad was dated 6/11/11 and the pretzel salad and white chocolate raspberry torte waslacking a date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Discussed providing a log, to help keep date marking of foods. 3 accurate thermometers were available for use.
R/6.4 Clean the floor/wall junctures and wall surface in the dish area. R/6.4 Repair the chipping wall surface above the three vat sink, to provide a cleanable surface. R/4.5 Clean the bottom of the oven unit, which is soiled. 4.5 The canned good rack is soiled. Clean this area. 4.5 The C series freezer contains ice accumulation and is soiled. Clean and repair this area. *4.0 Replace the damaged container in the walk-in freezer, to provide a surface that can be washed, rinsed, and sanitized. Observed this operation has a designated area of dented canned goods. Three accurate thermometers were available for use. Time in Lieu Of Temperature were properly followed today. PERSONELL CLEANLINESS: Observed an employee open beverage in the kitchen area. Employees shall consume beverages from an open container in a separate designated area, or from a closed container throughout the kitchen. PIC was asked to educate employees on this requirement. THAWING: Observed chicken was thawing in pooling water when this inspector arrived. Foods shall be thawed under running and draining water, as part of the continuous cooking process, or under refrigeration. Water was turned on during this inspection.	12/10/2010	Standard2	PIC was Deb and Ed R/DATE MARKING: Observed Vanilla dip dated 11/28/10 and 12/2/10. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. HOLDING: Refer to the temperature log below. Foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms. PIC adjusted this unit. HANDWASHING: No hot water was available at the hand washing sink. Provide an adequate supply of hot water to facilitate proper hand washing. PIC was in the process of repairing this. PROTECTION FROM CONTAMINATION: Observed a dented can of tuna, and two dented cans of artichoke hearts on the shelf. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
6.4 Clean the floor/wall junctures or floor/equipment junctures throughout the kitchen as needed. 6.4 Repair the chipping wall surface above the three vat sink to provide a cleanable surface. 4.5 Clean the bottom of the oven unit, which is soiled. Discussed dumpster lids with PIC. Observed this operation has a designated area of dented canned goods. Three accurate thermometers were available for use. Time in Lieu Of Temperature were properly followed today. PERSONELL CLEANLINESS: Observed an employee open beverage in the kitchen area. Employees shall consume beverages from an open container in a separate designated area, or from a closed container throughout the kitchen. PIC was asked to educate employees on this requirement. THAWING: Observed chicken was thawing in pooling water when this inspector arrived. Foods shall be thawed under running and draining water, as part of the continuous cooking process, or under refrigeration. Water was turned on during this inspection.	6/25/2010	Standard 1	PIC was Ron DATE MARKING: Observed Italian Wedding Soup was dated 5/16/10. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Foods shall be redated when removed from the freezer unit. HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below to limit the growth of organisms. PIC was asked to adjust this unit. COOLING: Observed Quiche contained a temperature of 120°F, after cooling at room temperature for 35-40 minutes, and chicken contained a temperature of 96-119°F, after cooling at room temperature for 30 minutes. This chicken remained at room temperature cooling for an hour prior to cutting. Foods shall be cooled from 135°F-70°F within 2 hours and from 135°F-41°F within a total of six hour to limit the growth of bacteria. PIC was educated on this requirement, and foods were relocated into the refrigeration unit.

1 User Review:

Tina

Added on Nov 1, 2015 5:17 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

Wanted almost two hours for a simple sandwich, soup, Mac n cheese, and tea. Poor customer service. Could be a great place because of the ambiance! Unfortunately is not do to poor customer service.

Would you recommend Miss Molly's Tea Room to others? No

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