- R/*3.4 Observed the air temperature on the walk-in cooler was 41°F, foods throughout the walk-in cooler were holding at 41-
- 43°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Adjust the walk-in cooler temperature. Foods located on the rear wall of the walk-in cooler were holding at 41°F .
- *4.1/2.4 Provide a temperature measuring device for monitoring temperatures of foods. This inspector provided a thermometer today.
- *7.1 Observed cleaning chemicals were stored with and above equipment in the rear cabinet. Toxic chemicals shall be stored in a separate designated area from food and equipment.
- 6.4/4.5/4.4 The following areas are soiled/damaged:
- R/- the fryer and surrounding surfaces including the floor surface, cabinet under the fryer, and the sides of the fryer and surrounding equipment was soiled and contained grease accumulation
- R/- Continental freezer was non-functioning. Repair this piece of equipment or remove from premises
- R/- soiled caulk behind the faucet on the kitchen hand sink
- R/- damaged wall surface across from the walk-in cooler
- Clean these areas, and make any needed repairs.
- R/6.1 Provide end caps on the light shields above the three vat sink, and in the walk-in cooler to avoid contamination.
- 6.2 Repair the non-functioning light fixtures in the walk-in cooler and above the bar three vat, to provide lighting as specified in
- OAC 3717.
- 4.5/6.4 Clean the hood filters, floor and wall surface surrounding the ice machine, floor under the three vat sink, which are dusty or soiled.
- 4.2 Provide a QAC test kit to assure proper concentrates are maintained.
- 6.4 Repair the damaged/lacking base cove in the walk-in cooler to provide a cleanable surface.
- 3.2 Store the onions six inches off the floor to facilitate cleaning and to prevent contamination.
- 5.4 Relocate the grease receptacle to a concrete or asphalt surface, to prevent contamination.
- 4.4 Remove the foil and paper lining the shelves in the kitchen, to provide a cleanable surface.
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1/24/2012 | Standard2 | |
- *3.4 Observed the air temperature on the walk-in cooler was 47-52°F, also the shredded cheese was holding at 51°F, cheese slices were holding at 55°F, and sour cream was holding at 51°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Recommend to discard food items holding above 45°F and below.
- 6.4/4.5/4.4 The following areas are soiled/damaged:
- R/- the fryer and surrounding surfaces including the floor surface was soiled and contained grease accumulation
- - Continental freezer was non-functioning. Repair this piece of equipment or remove from premises
- - soiled caulk behind the faucet on the kitchen hand sink
- - interior of the microwave
- - damaged wall surface across from the walk-in cooler
- - damaged window sill in the men's restroom
- Clean these areas, and make any needed repairs.
- R/6.1 Provide end caps on the light shields above the three vat sink, and in the walk-in cooler to avoid contamination.
- 5.1 Repair the leaky mop sink faucet. Plumbing shall be maintained in a state of good repair.
- Note: Operation added a Manitowoc ice machine, and a Sears and Roebuck commercial listed chest freezer.
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8/9/2011 | Standard 1 | |
- R/*4.5/4.6 The following food contact surfaces are soiled:
- - ice machine shield
- Food contact surfaces shall be clean to sight and touch. Clean, and sanitize, food contact surfaces.
- *7.0 Observed one spray bottle was unlabeled. Properly label spray bottles with the chemical name to avoid confusion and misuse.
- R/6.2 Provide end caps on the light shields above the three vat sink to avoid contamination.
- 6.4/4.4 The following areas are soiled/damaged:
- R/- provide lacking base cove in the walk-in cooler
- R/- Continental freezer was non-functioning. Repair this piece of equipment or remove from premises. Operator was intending to repair this piece of equipment.
- Make any needed repairs to these areas.
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3/15/2011 | Follow Up 1 | |
- R/*4.5/4.6 The following food contact surfaces are soiled:
- - ice machine shield - potato slicer
- Food contact surfaces shall be clean to sight and touch. Clean, and sanitize food contact surfaces.
- *3.4/3.0 Foods throughout the walk-in cooler were lacking date marking or contained signs of spoilage. Foods shall be dated the day of preparation shall be used, or discarded in seven calendar days. Foods shall be safe wholesome and adulterated. Discard unwholesome food products, and/or properly date mark foods.
- *6.2/5.1 Observed no soap and paper towels were available at the kitchen hand sink. Provide and adequate supply of soap and paper towels to promote proper hand washing.
- *7.0 Observed two spray bottles were unlabeled. Properly label spray bottles with the chemical name to avoid confusion and misuse.
- 6.2 Provide light shields above the three vat sink to avoid contamination.
- 6.4/4.5/4.4 The following areas are soiled/damaged:
- R/- floor under cook's equipment is soiled
- R/- hood is soiled
- - provide lacking base cove in the walk-in cooler
- - the fryer and surrounding surfaces including the floor surface was soiled and contained grease accumulation
- - observed pooling water in the storage areas and the walk-in cooler.
- - defrosted the ice accumulation in the non-commercial refrigerator
- - Continental freezer was non-functioning. Repair this piece of equipment or remove from premises
- - interior bottom of the glass door bar cooler was soiled
- Clean the areas, make any needed repairs to these areas.
- 4.1 No thermometer was available in the glass door bar cooler, provide this to assure 41°F and below is maintained.
- Notes: During this inspection, equipment from the previous kitchen operator was being removed. Provide this office with a copy of the updated menu, and make and model numbers of any equipment added to the operation.
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2/14/2011 | Standard2 | |
- R/*4.5/4.6 The following food contact surfaces are soiled:
- - ice machine shield & ice machine bin
- Food contact surfaces shall be washed, rinsed, and sanitized, & shall be clean to sight and touch.
- *3.4/4.4 The walk-in cooler contained an air temperature of 47-50°F. Foods in this unit, such as but not limited to macaroni cheese, stuffed peppers, macaroni, strip steak, taco meat, corned beef, & gravy was holding at 45°F-48°F. Refrigeration units and foods shall be maintained at 41°F and below to limit the growth of organisms.
- *3.4 Foods throughout the operation, such as but not limited to lunchmeat, gyro meat, and chicken, was lacking date marking.
- Ready-to-eat foods shall be dated the day of preparation and shall be used, or discarded in 7 calendar days.
- R/4.5/4.4 The following areas were soiled &/or damaged:
- - continue to clean the cabinet under the fryer
- - damaged door seal on the reach-in unit, Continental freezer unit, & walk-in cooler
- Repair these areas or clean them.
- R/5.1/6.4 Observed water pooling in the preparation sink pipe. Plumbing shall be maintained in a state of good repair.
- 6.1 Provide end caps on the light fixture by the 3-vat sink & walk-in cooler.
- Additional violations:
- C/*3.4 Steak was stored above produce in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- C/*7.1 Observed chemicals stored with equipment in the storage room. Toxic chemicals shall be stored in a separate area to prevent contamination.
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9/29/2010 | Follow Up 1 | |
- R/*4.5/4.6 The following food contact surfaces are soiled:
- - ice machine shield
- Food contact surfaces shall be clean to sight and touch. Clean, and sanitize food contact surfaces.
- *3.4/4.4 The walk-in cooler contained an air temperature of 51-54°F and foods in the walk-in cooler, such as but not limited to contained the following temperatures: - Soup 52°F - Chicken Paprikash 52°F - Butter 51°F. Additionally meatloaf was holding at 115°F on the griddle top mashed potatoes were holding at 89°F on the stove top, and Macaroni salad was holding at 42°F on the top of the reach-in unit. Foods and refrigeration units shall be maintained at 41°F and below. Asked PIC to relocate foods from the walk-in cooler to the drawer or reach-in unit, or discard these foods.
- *3.4 Foods throughout the operation including but not limited to lunchmeats, gyro meat, pork, macaroni salad, egg salad, soups, chicken paprikash, were lacking date marking. Foods shall be dated the day of preparation shall be used, or discarded in seven calendar days.
- *2.4 Person in charge shall be knowledge in code compliance.
- 6.4/4.5/4.4 The following areas are soiled/damaged:
- R/- floor tiles in the men's restroom
- R/- floor under cook's equipment as needed
- - table under the gyro unit is soiled
- - cabinet under the fryer
- - hood
- - the condenser covers in the walk-in cooler were soiled
- - door seal reach-in, the Continental unit, and the walk-in cooler were soiled or damaged
- - door frame surrounding the door is damaged
- - top of the ice cream cooler seal is soiled
- Clean or repair these areas.
- R/5.1/6.4 Observed water pooling in the preparation sink pipe. Plumbing shall be maintained in a state of good repair.
- 5.1 Observed the operation using small container to wash, rinse, and sanitize dishes. Reportedly, the three vat is not properly draining and need to be plunged occasionally. Plumbing shall be maintained in a state of good repair
- 4.1 No thermometer was available on the True unit, provide this to assure 41°F and below is maintained.
- 5.1 Repair the leaky hand sink plumbing.
- 6.1 Repair light shields by pushing together end caps on the light fixtures throughout, to prevent contamination.
- 6.2 Provide 10 foot-candles of lighting in the walk-in cooler, currently 7 foot-candles.
- 5.1 Clean the toilet in the women's restroom.
- Notes: Discussed preparation sink can be used for food preparation.
- Reportedly, meatloaf was made at a private residence. All food items shall be prepared at a licensed location.
- Star griddle, True refrigeration unit under the flat griddle, Optimal Gyro unit were added to the operation.
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8/23/2010 | Standard 1 | |
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