Casa Del Rio, 839 High Street, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: Casa Del Rio
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 839 High Street, Wadsworth, OH
License #: FSO-C319-10
License holder: Moises Ayala, Inc.
Total inspections: 4
Last inspection: 12/15/2011

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Inspection findings	Inspection Date	Type	Comments
their hands prior to food preparation, prior to starting work, or anytime contamination occurs. CROSS CONTAMINATION- Whole beef stored directly on top of ground beef. Separate whole raw beef and ground beef due to different cooking temperatures to prevent possible cross contamination. One accurate long stem thermometer. Observed employees with covered beverage containers. Foods are properly reheated on the stovetop to 165°F and above. Observed tomatoes being washed prior to cutting. Observed employees cutting vegetables with single-use gloves. 5.4- Dumpster stored on gravel. Dumpster shall be stored under concrete or cleanable surface. 6.2- Provide a hand wash sign at the kitchen hand wash sink. 4.4- Walk-in freezer and walk-in cooler doors are damaged. Equipment shall be in good repair. 6.4- Pooling water under and around Magic Chef freezer. Clean this area and eliminate the water source. 6.2- Replace burned out lights throughout the kitchen. 6.2- Light shield cover above fryers had grease accumulation. Clean this. 3.2- Lids for drink mixes and juices were stored without lids. Keep stored foods covered. 6.4- Paint is chipping on the wall behind table used to cut vegetables. Resurface wall to facilitate cleaning and prevent possible contamination.	12/15/2011	Critical Control Point 2	COOLING- Foods cooling in large portion from previous evening were stored on a cart in the walk-in cooler. See temperature log below (*). Potentially hazardous foods shall be cooled from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. Cool foods in small portions, ice bath, or using chill sticks. Chicken and white cheese sauce were discarded during this inspection. COLD HOLDING- Corn slaw mix holding at 44°F in the reach-in cooler. Ready-to-eat potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. DATE MARKING- Foods were dated throughout but dates were inaccurate (12=18=12, 12=11=16). Food employees could not explain what dates meant. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Manager will discuss dating with employees. HANDWASHING- Employees started work and food preparation without hand washing. Food employees shall wash their
6.4- Floor tiles in the storage shed and waitress area are damaged/missing. Repair these areas to facilitate cleaning and provide a cleanable surface. 4.1- Provide an accurate thermometer in the Pepsi cooler. Foods holding below 41°F in this cooler. 4.5- Bottom of two door reach-in cooler has pooling water. Clean cooler and make any needed repairs. R6.4- The floor below the grill is dirty. Clean this. 4.4- Repair damaged outside walk-in cooler door. 6.2- Provide a hand wash sign at the kitchen hand sink. Sign was provided during this inspection. 5.1- Hose on mop sink is leaking. Plumbing shall be in good repair. 3.2- Lemons and cup stored in ice bin at bar. Do not use ice as a cooling medium if the ice is intended for human consumption. Remove lemons and cup and discard ice. 6.4- Wall next to chip unit is chipping paint. Refurbish this area to facilitate cleaning and prevent possible contamination. 6.4- Light fixtures in kitchen have dust/grease build-up. Clean this. R5.4- Dumpster is placed on gravel. Store dumpster on a cleanable surface. under running draining water or under refrigeration. On a past routine inspection ground beef was observed in stagnant water in the morning with an internal temperature of 55°F. Foods may not reach above 41°F to prevent possible bacteria growth. Discussed a new procedure with person in charge. Two accurate long stem thermometers available for use. All ready-to-eat foods were properly date marked. Observed employees wearing single-use gloves to cut produce. Observed employees cleaning tomatoes and lemons prior to preparation.	7/14/2011	Standard 1	COOLING- Bean were cooled properly in shallow pan with the lids off but where stacked on top of each other. Top pan of beans had an internal temperature of 43°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Discussed with person in charge not stacking pans. CROSS CONTAMINATION- Raw chicken pieces in raw chicken bin on top of the reach-in cooler. Cross contamination shall be prevented by separating raw animal foods from each other. Discussed using different tongs for different types of raw animal foods in the preparation cooler. CHEMICAL- Spic N Span hanging on shelving with single-use lids in waitress area. Store toxic chemicals below and away from single-use items to prevent possible contamination. Discussed relocating chemicals with the person in charge. THAWING- Ground beef is reportedly thawed in stagnant water in the food preparation sink overnight. Foods shall be thawed
R6.4- Floor under the grill line is dirty. Clean and maintain this. R5.4- Dumpster is placed on gravel. Store dumpster on a cleanable surface. 6.2- Replace the burned out light in the kitchen.	1/28/2011	Standard2	CHEMICAL- Spray bottle hanging on dish machine was not labeled. Label all toxic chemicals to avoid confusion or misuse. Spray bottle was labeled during this inspection. PROTECTION FROM CONTAMINATION- Canned milk was not opened with a can opener and metal was mangled. Discard canned milk and use a can opener in order to prevent metal fragments from falling in the can. Milk was discarded during this inspection. Two accurate long stem thermometers were available for use. Beans were properly cooled in shallow portions in the walk-in cooler. Foods were properly reheating on the stove top. Observed employee cleaning peppers prior to cutting. Single-use gloves were used to handle ready to eat foods. Raw chicken stored on bottom shelf in walk-in cooler below raw beef.
4.4- Replace the torn gaskets on the outside walk-in cooler. Equipment shall be in good repair. 6.2- Replace the burned out light in the walk-in freezer. 6.4- Floor behind the oven is missing tiles and water is pooling in this area. Refurbish and clean this area. 4.5- Bottom stainless shelf and green shelving in dish machine area are dirty. Clean this. 4.4- Glass upright cooler door does not close tight or completely. Repair this. 5.4- The grease dumpster is stored on the grass. Store dumpster on a cleanable surface. Note: Ice maker outside walk-in cooler is turned off. Ice inside is dirty. Please make any repairs and dispose of ice then clean and sanitize machine. A second ice machine is available for use.	7/27/2010	Standard 1	CHEMICAL- Spray bottles by the dishmachine were not labeled. Label all toxic chemicals to avoid confusion or misuse. DATE MARKING- Open hotdogs, ham, cut tomatoes, and beans were not date marked. Potentially hazardous ready-toeat foods shall be date marked when prepared or opened and consumed within seven days. One accurate digital long stem thermometer available for use. Several chill sticks available and reportedly used to cool foods. Employees drinking from closed beverage containers. Employee using single-use gloves while cutting tomatoes. Foods are reheated on the stovetop to 165°F and above. Please stir foods while reheating for a consistent temperature throughout. Raw animal foods stored separate from each other and other ready-to-eat foods in the walk-in cooler.

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