Bob Evans Farms #196, 151 Park Centre Drive, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: Bob Evans Farms #196
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 151 Park Centre Drive, Wadsworth, OH
License #: FSO-C276-10
License holder: Bob Evans Farms, Inc.
Total inspections: 4
Last inspection: 3/9/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 151 Park Centre Drive, Wadsworth, OH
License #: FSO-C276-10
License holder: Bob Evans Farms, Inc.
Total inspections: 4
Last inspection: 3/9/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
3/9/2012 | Standard 1 | COLD HOLDING- Ambient air temperature of the waitress cooler is between 42.2°F- 44°F. See temperature log below for temperatures of foods in this unit(*). Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Reportedly, waitress cooler has recently been looked at by a repairman. PIC will keep an eye on this cooler. Foods were properly cooled in shallow portions with lids left off. Raw animal foods were stored separate from each other and other ready-to-eat foods. Observed soups properly thawing in the walk-in cooler. |
|
9/12/2011 | Standard2 | COLD HOLDING- Ambient air temperature of the waitress cooler is between 42.2°F- 45°F. See temperature log below for temperatures of foods on top of unit. Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Not all foods on top of the reach-in cooler were above 41°F. Refrigeration company will be contacted today. CHEMICAL- All purpose cleaner handing on shelving with carry out containers. Store toxic chemicals below and away from food and single-use items. Cleaner was relocated during this inspection. Foods were properly cooled in shallow portions with lids left off. Raw animal foods were stored separate from each other and other ready-to-eat foods. Observed soups properly thawing in the walk-in cooler. Liquid egg had an internal temperature of 70°F. Time in lieu of temperature is used for liquid egg and creamer. Both of these had times indicated on them. Please be advised these foods cannot go above 70°F. |
|
3/15/2011 | Standard 1 | |
|
9/16/2010 | Standard2 | COOLING- Large potions of turkey, cut in half, were cooling in the walk-in cooler with an internal temperature between 74°F-93°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and from 70°F to 41°F for a total time of six hours. Discussed cutting the turkey breast in quarters for rapid cooling. COLD HOLDING- Foods in the refrigerated pull out drawer were holding above 41°F. See temperature log below. Refrigeration unit was adjusted and will be monitored. Holding between 46°F-50°F. Maintain potentially hazardous foods cold at 41°F and below. HANDWASHING- No paper towels at the hand wash sink on the grill line. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection. Foods were date marked throughout. Accurate long stem thermometer available for use. |
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