- C/R/*4.5/4.6 Observed dried food debris build-up on the potato slicer. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *4.4 Observed the ambient air temperature of the prep top cooler at 44°F. Maintain coolers at 41°F or below in order to keep potentially hazardous foods (PHFs) at 41°F or below. PIC agreed to make necessary repairs. I will verify cooler and PHF temperatures on 2/13/12 (Monday).
- C/3.2 Observed a box of styrofoam bowls stored on the floor in the dry storage room. Store food 6 inches above the floor in order to prevent possible contamination.
- 4.4 Observed a torn door seal on the 2-door upright cooler. Repair this. PIC stated that repairs are scheduled.
- 4.5 Observed build-up on the top shelf of the 2-door upright cooler. Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.2 Replace the burned out lights in the kitchen in order to provide adequate lighting.
- NOTE: Discussed washing and sanitizing utensils, used with PHFs, every 4 hours. Also, discussed storing utensils on a clean, dry surface instead of in the sanitizing solution.
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2/9/2012 | Standard2 | |
- *3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -1/27/12: grilled onions; cheese sauce; and twice baked potatoes
- -no date: baked potatoes and opened salami
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the 1/27/12 items and dated the baked potatoes. Unable to determine the open date for the salami.
- Recommend discarding the salami.
- C/*3.2 Observed 2 cartons of raw shell eggs stored above ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *4.0 Observed ice stored in a garbage bag in the chest freezer. Store food in food-grade containers in order to prevent contamination from chemicals/recycled materials that may transfer to the food.
- 4.2 Provide a quat test kit in order to monitor the concentration of the quat sanitizer. Maintain quat at 200ppm to effectively sanitize. Quat was at proper concentration today.
- R/6.2 Replace lights in the kitchen in order to provide adequate lighting. Currently, lighting is 8.3-17 foot-candles. Provide 50 foot-candles of light in food prep areas.
- -Observed proper chemical storage.
- -Observed proper cold holding below 41°F.
- -Observed employee wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
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2/8/2012 | Standard2 | |
- C/*2.4/6.2 No soap observed at the hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Hand sanitizer available. Hand sanitizer is approved only in addition to hand washing with soap.
- C/*4.4/3.4 Observed the following foods cold holding improperly:
- -chicken wings, twice baked potatoes, and brats at 45°F in the 3-door upright cooler
- Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth. The ambient air temperature of this unit was 44°F. Maintain coolers with PHFs at 41°F or below. PIC adjusted the temperature.
- C/3.2 Observed wet wiping cloths on the counters in the kitchen. Store wet wiping cloths in sanitizing solution at all times in between uses in order to prevent possible contamination.
- C/R/5.1 Observed dirty dishes stored in the hand sink. Hand sinks are to be used for hand washing purposes only. Store dishes at the 3 compartment sink.
- R/6.2 Replace lights in the kitchen in order to provide adequate lighting. Provide 50 foot-candles of light in food prep areas.
- NOTE: Fax MCHD a copy of the most recent water sample report.
- -One accurate long stem thermometer available.
- -Observed proper chemical labeling.
- -Observed proper raw animal food storage.
- -Observed proper date marking.
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9/14/2011 | Standard 1 | |
- The following are repeat violations from the Standard 1 and CCP 1 reports dated 9/1/11:
- C/*3.4 Observed sloppy joe meat dated 8/29/11 on the date mark board. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.4 Observed chicken wings, in the upright cooler, cold holding improperly at 44°F. Reportedly, the wings were cooled in the freezer. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Cool foods rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat tablet sanitizer. A chlorine test kit was purchased by mistake.
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9/9/2011 | Follow Up 1 | |
- *4.5/4.6 Observed dried food debris build-up on the potato slicer. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/3.2 Observed boxes of ketchup and nacho cheese cans stored on the floor in the dry storage room. Store food 6 inches above the floor in order to prevent possible contamination.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat tablet sanitizer. Sanitizer was at a proper concentration today (200ppm).
- C/3.2 Observed ice scoops stored in the ice bins behind the bar. Store the scoops on a clean dry surface, and out of the ice in order to prevent possible contamination.
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9/1/2011 | Standard 1 | |
- R/6.4 Clean the floor surrounding the fryer in order to remove grease and food debris.
- C/R/3.2 Observed potatoes stored on the floor in the dry storage room. Store food 6 inches above the floor in order to prevent possible contamination.
- 6.2 Replace the burned out lights in the kitchen.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat tablet sanitizer. Sanitizer was at a proper concentration today (200ppm).
- NOTE: The following items are beyond the expiration date:
- -milk 2/2
- -orange juice 1/27
- Check expiration dates and discard as necessary.
- NOTE: Consumer advisory statement is at the bottom of the menu. At the next menu printing, please denote with an (*) next to the items that may be served under-cooked.
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2/10/2011 | Standard2 | |
- *2.4/2.3/6.3 Observed employee smoking in the kitchen. Smoking shall only take place in areas separate from food and equipment (outdoors) in order to prevent possible contamination. Be advised that smoking is prohibited inside public buildings.
- R/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -no date observed on grilled onions
- -soup dated 1/27
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *2.4/3.4 PIC was not knowledgeable of proper cooling procedures. Foods shall not be cooled at room temperature. Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Cool foods in shallow pans under refrigeration or use an ice bath.
- C/R/*3.2 Observed raw shell eggs stored above and beside ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to avoid possible cross-contamination.
- C/5.1 Observed dirty dishes stored in the hand sink. Handsinks are to be used for hand washing purposes only. Store dishes at the 3 compartment sink.
- R/6.2 Replace lights in the kitchen in order to provide adequate lighting. Provide 50 foot-candles of light in food prep areas
- (currently 23) and 20 foot-candles in utensil storage areas (currently 8).
- C/6.2 Provide an Employees Must Wash Hands sign in the men's restroom in order to encourage proper handwashing. Hand signs provided today.
- 5.4/6.1 Maintain dumpster lids closed and locate the dumpster on concrete/asphalt.
- R/NOTE: Observed Half and Half in the upright cooler with an expiration date of 2/1/11. Check expiration dates and discard as needed.
- NOTE: Send MCHD a copy of a 2011 water sample report after testing is completed.
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2/9/2011 | Standard2 | |
- *4.5/4.6 The following food contact surfaces need cleaned:
- -dried food debris build-up on potato chopper
- -food debris on fryer baskets
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 Clean the sides of the fryer more thoroughly in order to remove grease build-up.
- 3.2 The following items were lacking a label:
- -flour container on the prep table
- -water squeeze bottle on the prep table
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- C/4.6 Observed the 3 compartment bar sink set-up to wash, sanitize, and rinse. Equipment shall be washed, rinsed, and sanitized. Discussed with PIC.
- R/5.4 The dumpster shall be located on concrete or asphalt and sloped to drain.
- 4.4 Observed the bar cooler, containing potentially hazardous beverages, with an ambient air temperature of 45°F. Maintain coolers with potentially hazardous foods at 41°F or below. PIC agreed to relocate the beverages and adjust temperature.
- NOTE: Observed the following items on site beyond their expiration date:
- -Milk in the walk-in cooler August 31, 2010
- -Potato Salad in the walk-in cooler September 24, 2010
- -Macaroni Salad in the walk-in cooler September 26, 2010
- -Cream in the upright cooler October 31, 2010
- Discard these items. Check expiration dates regularly.
- -No food prep observed today.
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11/3/2010 | Standard 1 | PROTECTION FROM CONTAMINATION: Observed a salmon box being re-used to store rice in the walk-in cooler. Do not re-use boxes containing raw animal foods in order to prevent possible cross-contamination. PIC relocated the rice.
PROTECTION FROM CONTAMINATION: Observed raw shell eggs stored above pasta and beside cheese in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination.
PIC relocated the eggs to the bottom shelf.
CHEMICAL: Observed a sanitizer spray bottle in the bar area lacking a label. Label all toxic chemicals to prevent confusion or misuse. PIC labeled the bottle.
HANDWASHING: Observed the bar hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC obtained paper towels.
-One accurate long stem thermometer available for use.
-PIC displayed knowledge of proper cooling procedures.
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- R/C/*3.4 Observed raw shell eggs stored above and beside ready-to-eat foods in the upright cooler. Store raw animal food separate from and below ready to eat foods in order to prevent possible cross-contamination.
- R/C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -no date on opened salami in the reach-in cooler
- -pork in the upright cooler 9/18
- -potato soup in the upright cooler 9/24
- -mashed potatoes in the upright cooler 9/26
- -pork in the upright cooler 9/23
- Ready-to-eat, potentially hazardous foods shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.2 Observed a can of Tomato soup with a dented seam. Do not use dented canned goods to avoid possible contamination.
- Store damaged canned goods in a separate designated area for return/credit.
- R/4.1 Observed non-commercial equipment (i.e. microwave, toaster). When these items fail to meet the requirements of the food code, they must be replaced with NSF or equivalent commercial equipment.
- 6.2 Provide 10 foot-candles of light in the ice machine area.
- NOTE: Observed a carton of half and half with an expiration date of 9/26/10. Check and rotate products regularly.
- NOTE: Patio in the process of closing for the season.
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10/4/2010 | Standard 1 | |
- R/6.4 Clean the floor behind/under the dish machine in order to remove food debris.
- 4.3 Re-secure the caulk around the hand sink in the kitchen in order to provide a more cleanable surface.
- C/3.2 Observed a water sprayer, on the grill, lacking a label. Label all unidentifiable substances (ex: white, clear, etc) in order to prevent confusion or misuse.
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9/23/2010 | Standard 1 | NOTE: Brisket was at 61°F after approximately 45 minutes in the cabinet. PIC stated that 1.5 hours is usually needed to reach 165°F. However, if the food is not reheating quickly enough, PIC places it on the stove top to finish.
-Observed proper date marking throughout.
-Observed proper raw animal storage, separate from and below ready to eat foods.
-One accurate digital thermometer was available for use.
-Consumer advisory is present on the menu.
-PIC is knowledgeable of proper cooling procedures: ice wand, ice bath, and small/uncovered portions in the walk-in cooler.
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- R/*4.5/4.6 French fry cutter contained food debris build-up. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.0 Observed mold-like growth on pepper jack cheese and sausage pieces. Foods shall be wholesome and unadulterated.
- R/C/3.2 Potatoes and onions were stored on the floor in the dry storage room. Store food 6 inches off of the floor in order to prevent possible contamination.
- R/6.4/4.5 Clean the floor behind and the table under the grill more thoroughly in order to remove food debris.
- 3.2 Observed a wet wiping cloth stored on the counter. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- C/3.2 Observed a water squirt bottle lacking a label. Label all unidentifiable substances (ex: white, clear, etc) in order to prevent confusion or misuse.
- NOTE: Reportedly, outdoor storage area is no longer in use.
- Maintain foods hot holding at 135°F or above or cold holding at 41°F or below in order to limit bacterial growth. PIC discarded the baked potatoes today.
- DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
- -pepperoni 8/27
- -sausage no date
- -2 bags of deli ham 9/8
- -open hot dogs no date
- -ribs 9/8
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the pepperoni, sausage, ham, and ribs. PIC stated that the hot dogs were opened on 9/15 and dated the package.
- NOTE: Consumer advisory statement is listed at the bottom of the menu. However, the * is beside menu items, such as chicken, which cannot be served under-cooked. Revise menu with the * denoting only the items which may be served under-cooked (ex: hamburgers, steak, etc)
- NOTE: Discussed cooling methods with PIC. 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. Cool foods rapidly by using small, shallow portions or an ice bath.
- -3 accurate long stem thermometers available for use.
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9/17/2010 | Standard 1 | HANDWASHING: No soap observed at the hand sink in the kitchen. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Employee replaced the soap today.
CHEMICAL: Observed chaffing fuel stored above and beside bowls and other equipment in the dry storage room. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated fuel to the bottom shelf today.
PROTECTION FROM CONTAMINATION: Observed cans of Kidney Beans, Mushrooms, and Spaghetti Sauce with dented seams. Do not use dented goods in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit. PIC marked black x's on each dented can to indicate damage and return.
COLD/HOT HOLDING: Observed baked potatoes, at room temperature, in the oven from the previous evening.
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- The following are repeat violations from the Follow-Up 1 inspection dated 9/1/10:
- 6.4 Provide a screen capable of preventing possible pest entry (16 mesh to 1 inch screen) in the broken window in the dry storage area.
- 5.4 Observed dumpster located on gravel. Dumpsters shall be located on asphalt/concrete and sloped to drain. Refer to compliance agreement.
- NOTE: Observed pizza oven and fryer located in the back storage room. Be sure to remove all unused, unnecessary equipment.
- NOTE: Observed frozen, commercially wrapped (individually wrapped) chicken sandwiches and smokies. These are approved
- Level 2 activities.
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9/13/2010 | Follow Up 2 | |
- The following are repeat violations from the Standard 1 inspection dated 7/13/10:
- R/*5.1 No water (hot or cold) available at employee hand washing sink. Provide hot water (100°F) at hand washing sink.
- Maintain plumbing in good repair in order to properly wash hands.
- R/*5.1 Observed drying rack located on top of employee hand washing sink. Maintain hand washing sink easily accessible for use.
- *4.5/4.6 The following food contact surfaces are soiled:
- -R/pop guns behind the bar contain pop build-up.
- Food contact surfaces shall be clean to sight and touch. Wash, rinse, and sanitize equipment.
- R/6.4 Dry storage room floor shall be smooth, non-absorbent, and easily cleanable.
- R/5.1 Provide a mop sink to properly dispose mop water.
- R/4.4 Observed duct tape on some of the sliding beer coolers behind the bar. Repair/replace this in order to provide a more cleanable surface and maintain equipment in good repair.
- 4.5 Clean the exterior fans in the kitchen in order to remove dust build-up.
- 6.4 Repair the broken window in the dry storage area in order to limit pest entry and prevent possible contamination.
- 6.2 No light was observed in the walk-in cooler. Repair/replace this in order to provide 10 foot-candles of light.
- 4.1 Observed a non-commercial mini-refrigerator in use in the kitchen. Replace with commercial grade (NSF) equipment and use to store only individually portioned, commercially pre-packaged foods.
- 5.4 Observed dumpster located on gravel. Dumpsters shall be located on asphalt/concrete and sloped to drain.
- NOTE: Operation is currently licensed as a level 2, however, the following was observed:
- -several frozen appetizers in the chest freezer, including but not limited to: hot dogs, buns, soft pretzels, raw fish, onion rings, raw steaks, burgers, cheese, flour tortillas.
- -hot dog roller in the seating area
- -table top fryer and pizza oven in the back storage room
- As previously discussed, a level 2 operation may only heat individually packaged, commercially processed foods for immediate service. Examples of this activity are: Campbell's Soup To Go, commercially pre-packaged sub/deli sandwiches, and other products that do not require the package be opened for preparation. Currently, there were no commercially pre-packaged foods in individual portions on the premises. If the license holder wishes to offer foods other than commercially pre-packaged foods in individual portions to order, a level 3 license is required. In addition, this operation does not currently have a grease trap or a food preparation sink which is necessary for frying/food preparation.
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9/1/2010 | Follow Up 1 | |
- R/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -all opened/cut deli meats lacking a date mark
- -grape leaves lacking a date mark
- -feta blocks dated 7/26
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/*3.4 Observed the following foods in the deli case cold holding improperly:
- -lunch meats on the elevated display shelving 42°F-43°F
- -spinach pies, dated 8/10, 43°F
- Potentially hazardous foods (PHF) shall be cold holding at 41°F or below in order to limit bacterial growth. Recommend checking cold case for air flow issues with the foods on the shelving or using shelving that allows for greater air flow. Also, recommend cooling the spinach pies uncovered and spread out in the tray.
- R/*4.4 Observed a wet wiping cloth in a bucket lacking sanitizer. Store wet wiping cloths in sanitizing solution between uses.
- R/*3.2 Observed the following canned goods, for retail sale, dented on the seam:
- -Chef Boyardee in the back room, Portabellas, Jalapenos, Baked Beans, Sweet Potatoes (2 cans), Roman Beans, and Pinto Beans.
- Do not use dented canned goods in order to prevent possible contamination. Store dented cans in a separate designated area for return to supplier.
- NOTE: Observed numerous canned goods severely dented in areas other then the seams.
- R/*4.2 Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to monitor PHF food temperatures.
- *4.5/4.6 Observed serving spoons in the hand sink. Utensils shall be washed, rinsed, and sanitized in the 3 compartment sink. Hand sinks are for hand washing purposes only.
- *2.4/6.2 No paper towels observed at the employee restroom near the back door. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *3.1 Observed several re-used egg cartons, lacking a re-label, containing brown eggs in the retail cooler. Also, observed clear egg containers of brown eggs lacking a label. Foods shall be from an approved source and labeled properly.
- R/3.5 Observed price tags covering the expiration date on a bag of Hillandale shredded cheese. Do not conceal manufacturers dating information.
- R/3.5 Provide a label for the following packaged foods:
- -bags of corn on the cob, mini cucumbers, Phyllo dough, salad mix, broccoli, and banana peppers
- Provide a label with the common name of the food, weight of the food, and place of business.
- R/NOTE: Observed Hungarian Nut Rolls from Michael's Bakery that need ingredients broken down further (i.e. the component ingredients of sour cream).
- R/6.4 The floor under the walk-in cooler shelving are soiled. Clean these areas thoroughly.
- R/4.5 The shelving inside the walk-in cooler (behind the display shelves) are soiled. Clean these shelves thoroughly.
- R/4.4 Observed rust on some of the display shelving in the walk-in cooler. Repair/resurface/replace shelving in order to provide a cleanable surface.
- 6.4 Observed a fly swatter on the counter next to the meat slicer. Relocate pest control devices to areas separate from food and clean equipment in order to prevent possible contamination.
- 3.2 Observed the spoon handles stored in the foods in the deli case. Store spoons/scoops with the handles upward and out of the food in order to prevent possible contamination.
- 6.4 Clean the back room (onion storage area) floor in order to remove food debris and dust/dirt build-up.
- 4.5/4.1 The shelving liners in the back room are soiled. Recommend removing shelving liners in order to provide a more cleanable surface.
- 4.4 The following equipment was damaged:
- -chipping paint in the walk-in cooler (near the door)
- -door handle on the inside of the walk-in cooler is missing the end piece
- -walk-in cooler door seal
- Equipment shall be maintained in good repair.
- 6.4 Observed water damaged ceiling tile and one water damaged and bulging ceiling tile. Replace these. Repair any roof leaks and maintain foods protected from possible contamination.
- NOTE: Observed butter in the retail cooler with an expiration date of 8/9/10. Check and rotate stock regularly.
- NOTE: Observed an empty spray bottle of Glass Cleaner on the prep table. Be reminded that chemicals shall be stored in a separate designated area away from food and equipment.
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8/16/2010 | Standard 1 | |
- KITCHEN:
- The following are repeat violations from the Standard 1 and CCP inspections dated 6/9/10:
- *3.4 Observed the following items lacking a date mark:
- -C/Prime Rib made on Sunday
- -C/Soup made on Sunday
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.4 Observed the following items cold holding improperly:
- -C/Cut tomatoes on ice 46.6°F
- -Pork in the reach-in cooler 45°F
- Maintain PHFs at 41°F or below in order to limit bacterial growth.
- 6.4 Continue efforts cleaning the floor under equipment in the cooking area.
- 4.5 Continue efforts removing food splash from the upright cooler condenser fans.
- 4.4 Repair the damaged hand sink near the walk-in cooler.
- C/4.2 Provide a thermometer in the reach-in cooler in order to monitor ambient air temperature.
- -Observed proper raw animal food storage throughout.
- -PIC displayed knowledge of proper cooling procedures.
- -Observed boxes of single-use gloves throughout.
- SHARED:
- 4.5 Continue efforts cleaning the light blue shelving.
- The following critical violations were noted at the Follow-up #1 inspection dated 7/14/10:
- KITCHEN:
- C/*3.4 Observed diced chicken thawing at room temperature on sheet pans. Thaw foods properly under refrigeration, under cold running and draining water, and as part of the cooking process.
- BAKERY:
- C/*2.3 Drink from covered beverage containers in areas of food preparation.
- NOTE: Pasta, dated 7/13, at 70°F in the reach-in cooler. Reportedly, the pasta was made today (7/14) approximately 1.5 hours prior. Change the date mark and monitor the cooling process.
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7/14/2010 | Follow Up 1 | |
- R/*2.4 Many repeat violations observed today and no person-in-charge present. Person-in-Charge shall perform duties outlined in the Ohio Administrative Code in order to maintain compliance.
- R/*5.1 Observed drying rack located on top of employee hand washing sink. Maintain hand washing sink easily accessible for use.
- *4.5/4.6 The following food contact surfaces are soiled:
- -R/pop guns behind the bar contain pop build-up.
- -R/potato chopper above hand sink contains dried food debris.
- -fryer baskets contain grease build-up.
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize equipment.
- R/5.1 No hot water available at employee hand washing sink. Provide hot water (100°F) at hand washing sink.
- R/6.4 Dry storage room floor shall be smooth, non-absorbent, and easily cleanable.
- R/5.1 Provide a mop sink to properly dispose mop water.
- R/4.4 Observed duct tape on some of the sliding beer coolers behind the bar. Repair/replace this in order to provide a more cleanable surface and maintain equipment in good repair.
- 4.5 Clean the exterior fans in the kitchen in order to remove dust build-up.
- 6.4 Repair the broken window in the dry storage area in order to limit pest entry and prevent possible contamination.
- 6.2 No light was observed in the walk-in cooler. Repair/replace this in order to provide 10 foot-candles of light.
- 4.1 Observed a non-commercial mini-refrigerator in use in the kitchen. Replace with commercial grade (NSF) equipment.
- 5.4 Observed dumpster located on gravel. Dumpsters shall be located on asphalt/concrete and sloped to drain.
- NOTE: Operation is currently licensed as a level 2, however, the following was observed:
- -several frozen appetizers in the chest freezer
- -table top fryer with oil in the unit
- -large container of frying oil in the kitchen
- -potato chopper above the hand sink with a sign stating, "if you make fries scrub chopper with brush."
- -sack of potatoes in the kitchen
- -table top pizza oven with food debris in the bottom
- -2 sets of tongs on top of the griddle
- -hot dog roller in the seating area
- -signs for a rib roast benefit dinner in which ticket prices are charged
- A level 2 operation may only heat individually packaged, commercially processed foods for immediate service. Examples of this activity are: Campbell's Soup To Go, commercially pre-packaged sub/deli sandwiches, and other products that do not require the package be opened for preparation. If the license holder wishes to continue these activities, a level 3 license is required. In addition, this operation does not currently have a grease trap or a food preparation sink which is necessary for frying/food preparation. Please respond, in writing, to Medina Co Health Dept. with intentions.
- NOTE: Please fax/mail a copy of most recent water sample report.
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7/13/2010 | Standard 1 | |
- *4.4 Upright cooler in the dish area was, reportedly, turned off last night and the ambient air temperature reached approximately
- 80°F. The cooler contains potentially hazardous foods (PHFs) such as milk and cheese. Ambient air temperature was recovering at the time of inspection. Maintain ambient air temperature at 41°F or below in order to maintain PHFs at 41°F or below. Advised
- PIC and employees to discard the PHFs.
- *4.4/4.1 Observed a house hold Frigidaire mini-refrigerator in the kitchen with an ambient air temperature of 45°F. This cooler was holding PHFs (whipped cream). Maintain coolers at 41°F or below. Recommend discarding PHFs.
- *3.2 Metal shavings and other build-up observed around the can opener blade. Clean and sharpen the blade in order to prevent possible contamination.
- *4.5/4.6 Observed dried food debris on the potato cutter. Wash, rinse, and sanitize food contact surfaces.
- 4.5 The following equipment was soiled:
- -grease and dust build-up on the vent hood and lights
- -grease and dust build-up on top of the broiler
- -flour splash on the exterior of the equipment on the shelf across from the prep table
- -food splash on the bottom of the freezer with ribs
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 The following areas were soiled:
- -floor under all cooking equipment
- -floor under hand sink and upright cooler
- -floor under all equipment in the dish room
- Physical facilities shall be maintained clean.
- 4.4 Repair the torn door seal on the 1 door reach-in cooler.
- 4.4 Dish machine chemical mixing area is not automatically draining and must be done manually. The dish machine is still providing a sanitizing rinse at proper concentration. Repair this.
- 3.2 Observed several wet wiping cloths stored out of sanitizing solution. Maintain all wet wiping cloths in sanitizing solution in order to prevent possible contamination.
- 3.2 Observed the following foods stored on the floor:
- -tub of onions under the prep table
- -bread spilling over the crate and onto the floor in the walk-in cooler
- Store food 6 inches above the floor in order to prevent possible contamination.
- 3.2 Label container with flour in order to prevent confusion.
- 6.2 Provide 10 foot-candles of light throughout the walk-in cooler. Currently 6 foot-candles in the front and 12 in the back after warming up.
- 6.2 All lights under the vent hood are burned out. Replace this in order to provide 50 foot-candles of light in a food preparation area.
- 9.0 Observed a new outdoor bar constructed without submitting plans to MCHD for approval. Contact MCHD prior to any new construction for approval.
- 5.1 No hand sink observed at the outdoor, full-service bar. Provide a hand sink in order to properly wash hands before mixing drinks, handling fruit, etc
- Contact Brunswick City Plumbing Dept prior to adding the hand sink in order to obtain proper permits.
- 4.1 Observed house hold coolers and refrigerator/freezer at the outdoor bar holding bottled beverages. When this equipment fails to meet requirements of the Food Code it must be replaced with NSF commercial grade equipment. Recommend using this equipment for non-PHFs only.
- NOTE: Contacted Brunswick City Plumbing Dept. for advice on outdoor bar, including: ice bins draining into buckets, multi-flow system, and possibe hand sink requirements. Will discuss possible hand sink needs, based on food/beverage handling, at report review.
- NOTE: Observed food on the top shelf of the walk-in that, reportedly, is from a private party. Recommend not serving this left-over food since it is not known how this food was handled.
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 dyas. Discussed with PIC.
- PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
- -raw burger patties stored next to sauces and green beans in the 1 door reach-in cooler
- -raw chicken above cooked onions in the upright cooler
- -raw bacon above ready-to-eat foods in the upright cooler
- -deli ham stored on same pan as raw beef in the upright cooler
- -fruit (in plastic container) stored on top of raw bacon box in the walk-in cooler
- -raw eggs above ready-to-eat foods in the walk-in cooler.
- -2 boxes of raw beef, thawing at room temperature, stored on can rack
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Also, separate raw animal foods from each other by cooking temperature. Discussed with PIC. Recommended reorganizing coolers in order to prevent possible cross-contamination.
- PERSONAL CLEANLINESS: Observed a glass of water above the prep table without a lid. Employees shall drink from covered beverage containers in order to prevent possible contamination from spilling the beverage. Discussed with PIC.
- PROTECTION FROM CONTAMINATION: Observed the following canned goods dented on the seam:
- -dented/rusted can of Roasted Red Peppers
- -dented can of Spaghetti Sauce
- -severly damaged can of Alfredo Sauce
- Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit from supplier.
- THAWING: Observed the following foods thawing at room temperature on the can rack:
- -2 boxes of raw beef
- -2 packages of pre-cooked meatballs
- Do not thaw foods at room temperature in order to limit bacterial growth and prevent possible contamination. Proper thawing methods include: under refrigeration, under cold running/draining water (not allowing foods to rise above 41°F), and as part of the cooking process. PIC placed foods into the cooler and discussed proper thawing methods.
- COLD HOLDING: Observed the following foods cold holding improperly:
- -pulled pork in the 2 door reach-in cooler 44°F
- -par-cooked chicken in the prep cooler and the upright cooler, made on 6/19, 44°F
- -ribs, cooked yesterday, in the walk-in cooler 45°F
- PHFs shall be cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperatures of coolers were below 41°F and other ready-to-eat foods were cold holding below 41°F. Improper cooling is suspected. Discussed cold holding temperatures and cooling procedures with PIC.
- COOLING: Observed a large container of mashed potatoes, with the lid sealed, cooling from earlier in the day at 120°F. Numerous other foods, that have been or are currently cooling, are also in large containers. Reportedly, the cooling procedure is done in large containers and often at room temperature for 1.5 hours. 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. Discussed with PIC.
- CHEMICAL: Observed 2 chemical spray bottles, one near the bar and one under the dish machine, lacking a label. Label all toxic chemiclas in order to avoid confusion or misuse. Discussed with PIC.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed PIC prepare sandwiches without single-use gloves. Use single-use gloves or utensils when working with ready-to-eat foods in order to prevent bare hand contact and prevent possible contamination.
- Discussed with PIC.
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6/21/2010 | Standard 1 | HAND WASHING: Observed the following at the hand sinks:
-Mixer paddle stored in the kitchen hand sink
-No paper towels at the kitchen hand sink
-No soap at indoor bar hand sink
-Colander, to catch food, stored in the hand sink
Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Maintain hand sinks clear and free of equipment at all times in order to facilitate proper hand washing and prevent possible contamination. Use prep sink for all food prep/washing. PIC relocated the mixer paddle to the dish area. PIC replaced the paper towels. PIC agreed to provide soap at the bar hand sink.
DATE MARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-6/10 chicken salad in the 2 door reach-in cooler
-Ziploc bags of rice in the upright cooler lacking a date, reportedly made on Saturday
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- KITCHEN:
- *4.5/4.6 The following food contact surfaces were soiled:
- -R/Pan on the rear prep table, stored with clean trays, contained sauce debris.
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.4 The following areas need cleaned:
- -R/food debris on walk-in cooler floor under shelving
- -R/food debris and other debris build-up on the floor/wall juncture behind the dish machine
- -R/food, grease, and other debris build-up on the floor/wall junctures throughout the cook/prep areas
- -R/food, grease, and other debris under equipment throughout the kitchen area
- -R/food debris and other debris on the floor area behind the pop syrup rack
- Physical facilities shall be maintained clean.
- 6.4 The following areas were damaged:
- -Observed water damaged ceiling tile above the dish machine. Repair this area. If a leak occurs, maintain food/equipment protected from contamination.
- 4.5 The following equipment needs cleaned:
- -grease and black build-up on all reach-in cooler door seals on the cook's line
- -food debris on the shelf below the steam table
- -food debris on the shelf and trays below the bread shelf on the cook's line
- -R/grease build-up on the grill tools shelf
- -food splash on the condenser fans in the upright cooler in the cook's area.
- -R/food debris on exterior of pans/trays on the rear prep table shelf
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 4.4 The following equipment was damaged:
- -dented colanders hanging above cook's line
- -rusty bottom prep table shelf beside the 3 compartment sink
- -broken ice machine shield
- -R/damaged hand sink exterior (near walk-in cooler)
- -R/inconsistent 4-door cooler ambient air temperature, 41°F-46°F
- Equipment shall be maintained in good repair and be easily cleanable.
- 4.2 Provide thermometers in the following coolers:
- -C/reach-in cooler (closest to dish machine) on the cook's line
- -reach-in cooler (closest to the upright cooler) on the cook's line
- Provide thermometers in every cooler in order to monitor ambient air temperature.
- 4.2 Provide a quat test kit in order to monitor the concentration of quat sanitizer. Maintain quat sanitizer at 200ppm (or manufacturers directions).
- 3.2 Observed several wet wiping cloths stored on the counters. Maintain wet wiping cloths in sanitizing solution at all times in order to prevent possible contamination.
- BAKERY:
- *7.1 Observed a can of ant/roach spray in a cupboard next to scoop straws. Store toxic chemicals in a separate designated area away from food and equipment in order to prevent possible contamination.
- 6.4 Clean the floor/wall junctures in the food prep room.
- 4.5 Change the water in the unplugged steam table before use in order to maintain water clean.
- 6.4 Clean the floor in the "warm" cooler in order to remove food debris.
- 4.2 Unable to locate the quat sanitizer test kit. Provide a quat test kit in order to monitor the concentration of the sanitizer.
- Maintain quat sanitizer at 200ppm (or manufacturers instructions).
- 3.5 Provide an ingredient list on the packaged chocolate covered pretzels.
- DRY STORAGE BETWEEN KITCHEN AND APPLE HOUSE:
- *7.1 Observed chaffing fuel stored above plastic lids. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- 6.4 Clean floor under the dry storage room shelving.
- 4.8 Observed boxes of Styrofoam containers stored on the floor. Store equipment 6 inches off of the floor in order to prevent possible contamination.
- SHARED:
- 6.1 Observed unshielded light bulbs throughout. Maintain light bulbs shielded or provide shatter-proof light bulbs in order to prevent possible contamination from broken glass.
- 6.4 Clean the floor/wall junctures behind shelving and beside the walk-in cooler in the hallway between bakery and apple house.
- 6.4 Floor in the walk-in cooler is chipping. Repair this in order to provide a more cleanable surface.
- 6.4 Clean the floor below the shelving in the walk-in cooler and freezer in order to remove food debris.
- PHFs shall be cold holding at 41°F or below in order to limit bacterial growth. PIC discarded the sausage today.
- R/COLD HOLDING: Observed the following foods cold holding at improper temperatures:
- -opened salad dressing stating, "refrigerate after opening" in the 4-door cooler 45°F
- -pork held on ice on the cook's line, 47°F
- PHFs shall be cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the pork to the reach-in cooler and discussed ice as unapproved refrigerant for PHF's. Discussed relocating salad dressings and other PHFs to a cooler holding consistent temperature in order to ensure 41°F or below.
- PERSONAL CLEANLINESS/PREVENTION OF CONTAMINATION FROM HANDS: Observed the PIC eating onion rings out of the fryer basket on the cook's line. Eating is not permitted in food preparation areas. Eat/drink in separate designated areas and avoid bare hand contact with ready to eat foods. Discussed with PIC.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed employee pick up muffins with bare hands. Single use gloves or utensils shall be used with ready to eat foods in order to avoid bare hand contact and possible contamination. Discussed with PIC.
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6/9/2010 | Standard 1 | R/DATE MARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-tuna salad dated 5/27
-pork dated 5/23
-several pans of ribs lacking a date mark
-roast on a plate lacking a date mark
-cooked sausage lacking a date mark
Ready to eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed date marking with PIC.
R/PROTECTION FROM CONTAMINATION: Observed 2 boxes of raw bacon stored above ready to eat foods in the walkin cooler. Store raw animal foods separate from and below ready to eat foods in order to prevent possible crosscontamination.
PIC relocated the raw meat to a bottom shelf.
R/COOLING/COLD HOLDING: Observed a tray of sausage, made on Sunday, cold holding at 43°F in the walk-in cooler.
PHFs 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.
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