- 3701-21-02- Provide current food service license.
- 3.2 A box of cups and napkins were stored on the floor in the storage area of the kitchen. Store food items six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4 Floor/wall junctures under 3-compartment sink are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
- Note: Commercial microwave has replaced non-commercial microwave for heating eggs and sausage. Amana model
- # RSC100A.
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4/2/2012 | Standard 1 | |
- R/6.2 Provide 10 footcandles of light throughout the walk-in cooler.
- 3.2 Cover condiment containers to prevent possible contamination.
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5/6/2011 | Standard 1 | |
- No violations observed today.
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4/13/2011 | Standard 1 | |
- R/*3.4 The following potentially hazardous foods are holding at improper temperatures:
- -cream cheese at 67°F (should be 41°F and below)
- -Dannon yogurt at 52°F (should be 41°F and below)
- Potentially hazardous foods shall hold cold at 41°F and below to prevent the growth of organisms.
- R/5.3 Whole apples are available at the self service counter. Provide an indirectly drained food preparation sink to wash whole produce. Prior to any changes in the plumbing, contact the MCHD plumbing inspector to obtain any required permits that may apply.
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3/23/2011 | Standard 1 | |
| No violation noted during this evaluation. | 3/15/2011 | | COLD HOLDING- Liquid egg had an internal temperature of 63°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth.
HANDWASHING- No paper towels on the grill line hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing. Reportedly paper towels will be provided.
DATE MARKING- Tomato soup from previous day did not have a date mark. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Reportedly this will be date marked.
Digital long stem thermometer available for use.
Cook handled raw bacon then changed gloves.
Foods are properly reheated to 165°F and above.
Chemicals were properly stored and labeled.
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- 4.4 Observed a torn door seal on the 2-door freezer next to the fryers. Repair this in order to keep equipment in good repair.
- 6.4 Observed an employee coat stored on a shelf in the deli meat slicing area and hanging on an equipment rack near the pizza oven. Store employee personal items in a separate designated area in order to prevent possible contamination.
- 3701-21-25 Person-in-charge during this inspection was lacking a level 1 or level 2 certification in food protection. PIC per shift shall be certified in food protection. Maintain certificates on site for review. Reportedly, 2 other managers are certified in food protection.
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1/26/2011 | Standard2 | |
- The following are repeat violations from the Standard 1 and Critical Control Point 1 inspections dated 7/29/10:
- C/*7.0 Observed one spray bottle of degreaser labeled glass cleaner and one unlabeled bottle of sanitizer. Properly label all toxic chemicals in order to prevent confusion or misuse.
- *2.4/6.2 No paper towels observed at the bar hand sinks. Provide paper towels and soap at every hand sink in order to properly wash hands. Discussed possible installation of paper towel dispensers.
- *4.0 Home depot orange buckets are not approved for food storage. Provide safe, food grade containers capable of being effectively cleaned and sanitized. Reportedly, food-grade buckets have been ordered.
- 6.1 Area to outdoor bar is open to the restaurant. Openings to the outside shall be effectively screened, closed, or other means necessary to prevent pest entry.
- 5.1 No hot water available at employee hand washing sink in food preparation area and front dishwashing area hand sink. Hot water handle is in disrepair in the food preparation area. Hot water pressure is limited in the front dishwashing area hand sink
- Plumbing shall be in good repair. Hand washing sinks shall be equipped to provide hot water at 100°F. Reportedly, parts and maintenance are on order/schedule.
- C/4.1 Missing thermometers in pizza reach-in cooler and indoor and outdoor bar coolers storing milk. Provide accurate thermometers within +/-3°F in warmest area of coolers to assure foods are maintained at 41°F or below. Current ambient air temps: (36-39°F).
- NOTE: Quat sanitizer not prepared yet in bar areas. Provide a test kit in order to monitor quat sanitizer concentration. Maintain at 200ppm.
- The following critical violations were observed at today's follow-up 1 inspection:
- C/*3.2 Observed a container of raw shell eggs stored on top of deli meats in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible contamination.
- *2.3 Observed employee spit into the trash can during food preparation. Maintain proper hygienic practices at all times in the kitchen in order to prevent possible contamination of food and equipment.
- *2.3 Observed employees eating in the kitchen. Employees shall eat in areas separate from food, food preparation, and clean equipment.
- -Take steps necessary to correct/prevent critical violations.
- -Fax copies of the completed work order for the hand sinks to MCHD.
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9/8/2010 | Follow Up 1 | |
- 4.4 The following items are damaged:
- -R/upright BevAir freezer door has a torn door seal
- -rusty, chipping walk-in cooler shelving
- -rusty shelf holding wing sauces
- -reach-in cooler (3 door) leaking water
- Equipment shall be maintained in a state of good repair. Resurface the rusty shelving in order to create a more cleanable surface and prevent possible contamination from chipping.
- 6.4 The following areas need cleaned:
- -floor below the equipment rack holding large pans
- -floor below the equipment rack holding bus tubs
- Physical facilities shall be maintained clean.
- 4.5 The following equipment needs cleaned:
- -equipment rack holding bus tubs
- -grease build-up on the rolling wire cart next to the fryers
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 4.2 Provide a chlorine test kit in order to measure the concentration of the bleach water. Maintain chlorine sanitizer at 50-
- 200ppm.
- 6.1 Replace the missing coving behind the pop rack in order to create a cleanable surface.
- 4.4 Observed equipment soaking in the prep sink. Use the prep sink for produce washing and food preparation purposes only. Wash equipment in the dish machine or the 3 compartment sink. Wash, rinse, and sanitize the prep sink before using with foods.
- -Discussed wash, rinse, and sanitize utensils used with potentially hazardous foods every 4 hours.
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the steaks to the bottom shelf today.
- COOLING/COLD HOLDING: Observed a large pan of chicken wings in the walk-in cooler cold holding at 40°F on the top and 46°F on the bottom. Maintain PHFs cold holding at 41°F or below throughout in order to limit bacterial growth. Foods shall be cooled from
- 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Proper cooling methods include small/shallow portions uncovered in the cooler, ice bath, and chill stick. Discussed cooling methods with PIC today.
- -One accurate long stem thermometer available for use. Discussed thermometer calibration today.
- -PIC reheated foods properly to above 165°F in the microwave before placing into hot holding units.
- -Reportedly, chicken wings are par-cooked and held hot in the AltoSham until an order is received.
- -Educational disk provided today. Also, if interested, visit www.medinahealth.org for the link to the Level 1 Certification in Food
- Protection course.
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8/24/2010 | Standard 1 | DATE MARKING: The following items were lacking a date mark or held beyond 7 days:
-Opened Pepperoni in the upright cooler
-R/Pulled Pork in the reach-in cooler
-Mac N Cheese in the upright cooler
-Chicken Noodle soup in the walk-in cooler
-Chili in the walk-in cooler
-Ham and Turkey dated 5/30 in the upright cooler. Reportedly, container has been re-used.
Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC. PIC dated the items today.
CHEMICAL: Observed an unlabeled spray bottle containing clear liquid, suspected to be sanitizer. Label all toxic chemicals in order to avoid confusion or misuse. PIC discarded the liquid and labeled the bottle for future use.
PROTECTION FROM CONTAMINATION: Observed a pan of sealed raw steaks stored on a shelf above dressings in the walk-in cooler.
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- *5.1 Observed spray hose in dishwasher area hanging below flood rim level of sink creating a submerged inlet. Plumbing shall be in good repair. Spray nozzle should be above flood rim level of sink to prevent possible contamination of potable water supply.
- *4.4/4.6 Automatic dishwasher is not reaching 180°F during the final rinse cycle. Automatic dishwasher shall be in good repair in order to effectively sanitize equipment. Manager agreed to call for repairs today.
- *4.0 Home depot orange buckets are not approved for food storage. Provide safe, food grade containers capable of being effectively cleaned and sanitized.
- 2.2 Observed food employee wearing a watch. Food employees may not wear jewelry on their hands or arms except for a plain ring such as a wedding band in order to effectively wash hands. Note: Medical alert bracelets may be worn high on the arm.
- 6.4 Observed flies throughout kitchen area. Take safe steps necessary to control and eliminate insects.
- 6.1 Area to outdoor bar is open to the restaurant. Openings to the outside shall be effectively screened, closed, or other means necessary to prevent pest entry.
- 4.8 Observed single-use soup spoons stored upright in server area. Invert spoons to present the handles and prevent possible contamination of the food contact surfaces.
- 5.1 No hot water available at employee handwashing sink in food preparation area. Hot water handle is in disrepair. Plumbing shall be in good repair. Handwashing sink shall be equipped to provide hot water at 100°F.
- 4.1 Missing thermometers in pizza reach-in cooler and indoor and outdoor bar coolers storing milk. Provide accurate thermometers within +/-3°F in warmest area of coolers to assure foods are maintained at 41°F or below. Current ambient air temps: (36-39°F).
- *4.4 Quat sanitizer solution concentration at three-compartment bar sink was 400 ppm. Maintain quat sanitizing solution at 200 ppm in order to effectively sanitize equipment without leaving a toxic residue.
- See Critical Control Point inspection report dated 7/29/2010.
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7/29/2010 | 30 Day | |
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