Corkscrew Saloon, 811 West Liberty Street, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: Corkscrew Saloon
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 811 West Liberty Street, Medina, OH
License #: FSO-C199-10
License holder: Corkscrew Saloon, LLC
Total inspections: 4
Last inspection: 12/21/2011

Restaurant representatives - add corrected or new information about Corkscrew Saloon, 811 West Liberty Street, Medina, OH »

Inspection findings	Inspection Date	Type	Comments
4.5 Clean the sifter in the breading pan which is soiled. R/4.4 Repair the damaged door seals on the two-door cook's reach-in unit, and the walk-in cooler. R/6.4 The floor in the basement wine cellar is a dirt floor. Repair the floor to provide a cleanable surface. R/4.5 Observed ice accumulation on the ceiling and walls in the walk-in freezer. Clean or repair this area. 6.2 Provide 20 foot-candles of lighting above the bar three-vat sink, currently 6 foot-candles. 6.2 Provide a hand washing sign at the bar hand sink, to inform employees where to wash hands. 6.4 Clean the ceiling vent in the women's restroom which is dusty. 6.4 Repair the chipping wall surface in the dish machine area, to provide a cleanable surface 6.4 Repair the soiled wall surface in the dish area, and the soiled caulk at the wall/drain board juncture. 4.5 Clean the bottom door seal on the beer walk-in cooler. 4.1/9.0 Operation added a Panasonic non-commercial microwave to the operation. Remove non-commercial equipment from the operation. Reportedly, this piece of equipment will be used to accommodate New Year's eve reservations and will be removed from premise. Notes: Observed the one of two hand sinks in the bar area was removed. Operation is using a Kenmore Upright refrigeration unit in the basement to store bottled wine. This unit is approved for bottled wines only, as the point in time this piece of equipment can no longer meet the OAC 3717 it must be replaced with commercial grade equipment. HOLDING: Refer to the log on the bottom of page one. Foods marked with an asterisk were holding at improper temperatures. Foods shall be held at 41°F and below or 135°F and above to limit the growth of organisms. PIC properly reheated or discarded these foods.	12/21/2011	Standard2	PIC was Mike and Ryan Foods were observed cooled in shallow portions under refrigeration, to assure 135°F-70°F is achieved in two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Also, chill sticks are used for cooling larger portions of soups and sauces. R/DATE MARKING: Observed Pork loin was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. This item was dated today. PROTECTION FROM CONTAMINATION FROM HANDS: Observed employee handle lettuce with bare hands. Food employees shall use gloves, deli tissue paper, or utensil when handling ready-to-eat foods to prevent contamination. PIC was educated on this requirement today. CONSUMER ADVISORY: Consumer advisory was available on the menu, but the Ahi Tuna was noted denoted as a food item which will be under cooked. Correct this. Reportedly, the operation is delivering food to off-site locations, but not catering
R/4.4 Repair the damaged door seals on the True one-door cook's reach-in unit, two-door cook's reach-in unit, and the walk-in cooler. R/6.4 The floor in the basement wine cellar is a dirt floor. Repair the floor to provide a cleanable surface. 6.4 Clean the floor under the cook's equipment as needed which is soiled or is discolored. 4.5 Observed ice accumulation on the condenser, ceiling and walls in the walk-in cooler. Clean or repair this area. HOLDING: Refer to the log on the bottom of page one. Foods marked with an asterisk were holding at improper temperatures. Foods shall be held at 41°F and below or 135°F and above to limit the growth of organisms. PIC properly reheated or discarded these foods.	5/24/2011	Standard 1	PIC was Mike Foods were observed cooled in shallow portions under refrigeration, to assure 135°F-70°F is achieved in two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Also, chill sticks are used for cooling larger portions of soups and sauces. R/DATE MARKING: Observed Creme Brule was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. This item was dated today. PROTECTION FROM CONTAMINATION: Observed a can of Great Northern Beans was dented on the top seam. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. PIC corrected this. CHEMICAL: Observed Spic and Span cleaner hanging from the equipment rack. Toxic chemicals shall be stored in a separate, designated area from food and equipment to prevent contamination. This chemical was relocated today.
*4.5/4.6 Two knives in the knife box were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. 4.4 Repair the damaged door seals on the two-door cook's reach-in unit, one-door cook's freezer unit, and the walk-in cooler. R/6.4 The floor in the basement wine cellar is a dirt floor. Repair the floor to provide a cleanable surface. 6.4 Repair the damaged wall surfaces in the waitress area and in the dish area, damaged caulk at the wall/dirty dish drain board juncture, ceiling tile on the cook's line, caulk at the hood/ceiling juncture in the dish area, and damaged floor surface in the cook's area, to provide a cleanable surface. 5.1 Repair the leaky plumbing under the three-vat sink, plumbing shall be maintained in a state of good repair. 4.0 Observed bare wood shelves in the basement used to stored drink mixes. Resurface these shelves to provide a cleanable surface.	11/30/2010	Standard2	PIC was Ryan Marino and Mike Foods were observed cooled in shallow portions under refrigeration, to assure 135°F-70°F is achieved in two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Also, chill sticks are used for cooling larger portions of soups and sauces. R/DATE MARKING: Observed brownie cheesecake was dated 11/19, and chicken was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. These foods were dated or discarded today. PROTECTION FROM CONTAMINATION: Observed raw eggs were stored above soups. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to cross-contamination. PIC corrected this. CHEMICAL: Observed three unlabeled blue spray bottles in the waitress area. Spray bottles shall be properly labeled with the containers contents. These bottles were labeled today.
*4.5/4.6 The meat mallet, and one knife in the knife box was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. 4.4 Repair the damaged door seal on the one-door cook's reach-in unit. 4.5 Clean the cabinet under the tea brewing machine, which contains a spill. 6.4 The floor in the basement wine cellar is a dirt floor. Repair the floor to provide a cleanable surface. PROTECTION FROM CONTAMINATION: Observed ready-to-eat crabmeat was stored with raw shrimp and raw scallops. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to cross-contamination.	6/1/2010	Standard 1	PIC was Ryan Marino Foods were observed cooled in shallow portions under refrigeration, to assure 135°F-70°F is achieved in two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Also, chill sticks are used for cooling larger portions of soups and sauces. DATE MARKING: Observed cheesecake, and baked potatoes was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. R/*/HOLDING: Foods and refrigeration units marked with an asterisk below in the temperature log were holding at improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth. This unit was adjusted today. TEMPERATURE MEASURING DEVICE: One temperature measuring device was reading 28°F. Temperature measuring devices shall be accurate with in +/-2°F to monitor temperatures of potentially hazardous foods. This unit was adjusted today.

1 User Review:

William Huelsman

Added on Apr 24, 2015 9:31 AM

Visited on Apr 22, 2015 6:00 PM

Food:

n/a

Service:

n/a

Price:

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Ambience:

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Cleanliness:

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My wife and I really enjoy going to the Corkscrew Saloon. We dine there about once a week. We always receive a friendly greeting. All the servers are fast and efficient and seem to really want you to enjoy a great dinning experience.
We often visit the quant bar, where you can order just about
any beverage you desire. The service here is just as friendly and efficient as in the dinning areas. Often as an added nice touch the chef comes by and asks how is everything's? And if we are enjoying ourselves. Great food, good price, nice atmosphere, friendly service, plenty of parking. This is definitely our favorite restaurant.

Would you recommend Corkscrew Saloon to others? Yes

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