- C/*901:3-4-15- Infant formula, juice, and cereal were not properly rotated on the retail shelf. Expired foods include but not limited to:
- 2 boxes of Gerber Organic Brown Rice, expiration 3/22/12
- 2 boxes of Gerber mixed berry juice, expiration 3/19/12
- 3 boxes of Gerber apple berry juice, expiration 3/18/12
- 2 jars of Earth Best Apples and Bananas, expiration (1) 11/17/11, (1) 1/12/12
- 1 jar of Earth Best First Sweet Potatoes, expiration 11/30/11
- 9 boxes of Earth Best Pear Raspberry Organic Whole Grain bars, dated 3/26/12
- These foods were removed from the shelving during this inspection. Check and rotate stock on a regular basis.
- C/*3.2- Raw sausage stored next to ham and turkey tenderloins stored next to Sweet Baby Rays ready-to-eat meals. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. Dividers were put in place during inspection.
- 4.2 - No sanitizer test kit was available in the seafood department. Provide a sanitizer test kit in order to determine proper concentration. Reportedly, test kit is on order and seafood department is using meat department test kit until theirs comes in.
- C/*3.4 - Cherry tomatoes Ciliegine on the olive bar, mozzarella had an internal temperature of 42.4°F. Container was taken off olive bar and put back in the cooler to lower temperature to 41°F or below.
- C/*4.5 - Soiled knife in prepared foods area. Food contact surfaces shall be washed, rinsed, sanitized and clean to sight and touch.
- Knife was pulled from storage and put in the dirty pan to be re-washed.
- 4.5 - Wheels of chicken fryers in prepared foods area have a build up of debris on them. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Discussed cleaning wheels with PIC - possibly using a wire brush or if possible removing wheels and soaking them in degreaser.
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3/29/2012 | Standard 1 | |
- *2.3 - Open beverages observed in the back baking area. Food employees may not eat or drink in areas where contamination of food or clean equipment can occur. Employees may drink from covered containers. PIC discarded open beverages.
- R/3.5- Provide complete ingredient labels for the packaged foods in the retail area. Packaged foods shall be labeled with the commn name of the food; ingredients in descending order; quantity of contents and the manufacturer's name and address.
- R/5.4- Provide a mop sink to dispose of mop water.
- R/4.4- Bakers table against wall is damaged in center of table an is collecting food debris. Resurface table to facilitate cleaning and prevent possible contamination. Reportedly, this table is cleaned daily.
- R/4.5- Shelving below microwave is soiled. Equipment shall be free of an accumulation of dirt, dust, and food residue and other debris. Please clean this area more thoroughly.
- R/*4.5/4.6- Rolling pins stored soiled. Clean and sanitize equipment so to be clean to sight and touch.
- 4.2 No sanitizer test strips were available. Provide a sanitizer test kit in order to determine proper concentration.
- *5.1 Plumbing under 3 compartment sink appears to be leaking. Observed bowls sitting under sink with water in them. Also, white tape is holding gasket on sprayer to prevent water spraying on employees. Plumbing shall be in good repair. PIC will have husband check sink and replace gasket on sprayer.
- 6.4 Floor/wall junctures have dirt and debris build up. Physical facilities shall be cleaned more thoroughly to prevent pest atrraction.
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3/28/2012 | Standard 1 | |
- This inspection was conducted to verify correction of critical violations noted on the standard inspection report dated 9/23/2011.
- Kenmore cooler ambient air temperature is less than or equal to 41 degrees Fahrenheit. Continue to monitor refrigerator. Ice maker is clean. Thank you.
- *3.4 No date mark on deli ham and salami. Date deli meats upon opening original package if stored greater than 7 days.
- Reportedly, these were removed from the freezer yesterday and may be consumed today or tomorrow.
- Continue efforts correcting operational/structural violations listed on the previous standard inspection report dated 9/23/2011.
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10/3/2011 | Follow Up 1 | |
- */R 3.4 No date mark observed on opened package of sliced ready-to-eat deli ham inside reach-in cooler. Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days.
- */R 3.4 Internal temperature of bleu cheese salad dressing was 50°F. Ambient air temperature of household Kenmore cooler was
- 47.7°F. Refrigeration units must be capable of maintaining foods at 41°F or below. Person-in-Charge adjusted temperature gauge at time of inspection. Please monitor refrigerator to ensure temperature reaches 41°F or below. If this refrigerator can no longer meet code requirements, it must be replaced with a commercial grade NSF approved (or equivalent) refrigerator. Contact Medina
- County Health Department at (330) 723-9523 prior to installing new equipment for approval.
- *4.5/4.6 Black residue in ice maker water tray area. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- R 4.5 The following are soiled:
- - interior surface of microwave
- - exterior surfaces of pizza pans
- - dust accumulation on back surface of pizza oven
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 6.4 Soiled floor covering surrounding legs of equipment. Clean the floor more thoroughly surrounding legs of equipment.
- R 6.4 Damaged floor tiles throughout. Replace damaged tiles as needed to provide a smooth, easy to clean surface.
- R 6.0 Fissured ceiling tiles in food preparation and equipment washing areas. Ceiling surface shall be smooth, easily cleanable.
- Replace ceiling tiles.
- R 6.4 Unused flip top three door cooler. Remove unused, unnecessary equipment or repair cooler.
- R 5.3 Observed cooked pasta draining/cooling in a colander in the three-compartment sink (approximately 1 hour, 75°F). Provide an indirectly drained food preparation sink to wash whole produce and drain pasta. Contact MCHD prior to installation for approval and permit. The three-compartment sink is to be used for cleaning and sanitizing equipment.
- Notes:
- A grease trap was not observed on premises. Please be advised a grease trap may be required based on menu. A handwashing sink is not available in the food preparation area or equipment washing area. Employees wash hands in the employee restroom. Please be advised if this operation changes ownership, the facility must be upgraded to meet current code requirements.
- A reinspection will be conducted during the Week of October 3, 2011, to check critical (*) violations only.
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9/23/2011 | Standard 1 | |
- The following are repeat violations from the previous standard inspection report dated 2/11/2011:
- 4.5 The following are soiled:
- - exterior surfaces of pizza pans
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- *3.4 Internal temperature of shredded cheese was 42.5-43 degrees Fahrenheit. Maintain potentially hazardous foods at 41 degrees
- Fahrenheit or below. Note: Cheese and other toppings are removed from the cooler frequently to prepare pizzas. Provide adequate equipment to hold foods at proper temperatures during preparation.
- 6.4 Unused flip top three door cooler. Remove unused, unnecessary equipment or repair cooler.
- 6.4 Observed damaged/cracked/broken floor tiles throughout. Replace damaged floor tiles to provide a smooth, easily cleanable surface.
- 6.0 Ceiling surface in food preparation area is fissured and not smooth and easily cleanable. Provide a smooth, non-absorbent, smooth, and easily cleanable surface in the food preparation/equipment washing areas.
- 5.3 Provide an indirectly drained food preparation sink to wash whole produce. Contact MCHD prior to installation for approval and permit. Otherwise, obtain pre-washed, pre-cut produce from an approved source.
- Note:
- A grease trap was not observed on premises. Please be advised a grease trap may be required based on menu.
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3/18/2011 | Follow Up 1 | |
- *2.1 Food employee reported to work experiencing gastrointestinal symptoms. Pepto Bismol also observed on table in dining room.
- Food employees experiencing vomiting, diarrhea, sore throat and a fever, or jaundice shall be excluded from food handling. Personin-
- Charge shall inform employees to report any of the above listed symptoms. Person-in-Charge must exclude ill employees to prevent possible contamination of food. Reportedly, another employee will report to work and ill employee will go home.
- */R3.1 Observed brown eggs in re-used carton inside prep cooler. Food shall be from an approved source. Discard eggs.
- * 3.2 Observed eggs stored above ready-to-eat foods in prep cooler. Store raw meats below ready-to-eat foods to prevent possible cross-contamination.
- *R3.4 No date mark observed on sliced ready-to-eat deli meats inside reach-in cooler. Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days.
- *4.5/4.6 Soiled knife, tongs, and spatula in clean utensil crock. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- R4.5 The following are soiled:
- - underside of the dough mixer contains build-up
- - exterior surfaces of pizza pans
- - grease on sides of fryer
- - dust accumulation on back surface of pizza oven
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- *3.4 Internal temperature of shredded cheese was 51 degrees Fahrenheit. Maintain potentially hazardous foods at 41 degrees
- Fahrenheit or below. Note: Cheese and other toppings are removed from the cooler frequently to prepare pizzas. Provide adequate equipment to hold foods at proper temperatures during preparation.
- R4.0 Observed plastic baggies hanging on wall next to the three-compartment sink which according to the previous inspection, are cleaned and re-used. Baggies are a single-use item that can not be effectively cleaned and sanitized. Discard baggies after use.
- 4.8 Pizza boxes on the floor. Store boxes six inches above the floor to prevent possible contamination.
- R4.4 Observed damaged bamboo bowl was damaged along the edge. Replace damaged bowl.
- 4.4 Scoop located in bulk sugar container is missing the handle. Replace damaged scoop.
- 3.2 Souffl cup located in bulk salt container. Provide a handled scoop to properly dispense food.
- 6.1 Missing light shields in pizza oven vent hood. Provide light shields or shatter-resistant bulbs to prevent possible contamination of food or clean equipment.
- 6.4 Clean vent fan behind the pizza oven to remove dust accumulation.
- 6.4 Grease accumulation on floor behind fryer. Clean the floor more thoroughly to remove grease.
- R 6.4 Unused flip top three door cooler. Remove unused, unnecessary equipment or repair cooler.
- R 6.4 Observed damaged/cracked/broken floor tiles throughout. Replace damaged floor tiles to provide a smooth, easily cleanable surface.
- 6.0 Ceiling surface in food preparation area is fissured and not smooth and easily cleanable. Provide a smooth, non-absorbent, smooth, and easily cleanable surface in the food preparation/equipment washing areas.
- R 5.3 Provide an indirectly drained food preparation sink to wash whole produce. Contact MCHD prior to installation for approval and permit. Otherwise, obtain pre-washed, pre-cut produce from an approved source.
- R 5.1 Reportedly, ice maker drain line plumbed through the floor and submerged into a basement drain has not been repaired. Please be advised the ice maker drain is required to have a two inch air gap above the floor drain. Note: Unable to visually inspect this due to snow and ice at time of inspection.
- Note:
- A grease trap was not observed on premises. Please be advised a grease trap may be required based on menu.
- Display current food service operation license.
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2/11/2011 | Standard2 | |
- *3.1 Observed brown eggs in re-used carton inside prep cooler. Food shall be from an approved source. Discard eggs.
- *3.4 No date mark observed on sliced ready-to-eat deli meats inside reach-in cooler. Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days.
- *4.5/4.6 Soiled interior surface of ice maker. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- R4.5 The following are soiled:
- - underside of the dough mixer contains build-up
- - exterior surfaces of pizza pans
- - grease on side of fryer
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R4.0 Reportedly, plastic baggies hanging on wall next to the three-compartment sink are cleaned and re-used. Baggies are a single-use item that can not be effectively cleaned and sanitized. Discard baggies after use.
- 4.4 Bamboo bowls are damaged along the edges. Replace damaged bowls.
- C4.1 Missing thermometer in existing Kenmore household cooler. Provide an accurate thermometer within+/-3°F in warmest area of cooler to assure foods are maintained at 41°F or below. Ranch dressing holding at 41°F. Thermometer was provided today.
- 3.2 Observed scoop stored inside ice maker. Ice maker may become buried in the ice. Remove scoop and store utensil in a clean location, protected from possible contamination.
- 6.4 Grease spills on floor behind the fryer. Clean the floor to remove grease.
- 6.4 Observed flies throughout operation. Take safe steps necessary to control and eliminate flies.
- 6.4 Unused flip top three door cooler. Remove unused, unnecessary equipment.
- R 6.4 Observed damaged/cracked/broken floor tiles throughout. Replace damaged floor tiles to provide a smooth, easily cleanable surface.
- R 5.3 Provide an indirectly drained food preparation sink to wash whole produce. Contact MCHD prior to installation for approval and permit. Otherwise, obtain pre-washed, pre-cut produce from an approved source.
- R 5.1 Ice maker drain line appears to be plumbed through the floor and submerged into a basement drain. Please be advised the ice maker drain may be required to have a two inch air gap above the floor drain. This matter will be referred to the plumbing inspector for clarification.
- Note:
- A grease trap was not observed on premises. Please be advised a grease trap may be required based on menu.
- Display current retail food establishment license.
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10/1/2010 | Standard 1 | |
- 2.3- Open beverage on counter. Food employees shall eat and drink in a separate designated location or provide a covered beverage container.
- 3.2- Foods throughout were uncovered. Keep stored foods covered to prevent possible contamination.
- 6.3- Employee purse stored on preparation counter. Store employee personal items separate from food and single-use items to prevent possible contamination.
- R5.4- Provide a mop sink to dispose of grey water.
- R3.5- Packaged foods do not have ingredient labeling. Provide ingredients in descending order, name and address of manufacturer and weight of the product.
- 4.5- Clean the handles on the doors of the white cooler. Clean the pallets under the bags of ingredients in the basement.
- Notes: Compliance agreement indicates a hand wash sink must be installed by November 2010. Hand wash sink is on site. A plumbing permit will be required and must be installed by a registered plumber.
- Bakery tools from previous night left soiled. Food contact surfaces are washed, rinsed, and sanitized when mid morning employee arrives.
- Copper bowl used for lemon filling. Copper may not be used for a food with a pH below 6.0 because the copper will leach into the food. According to FDA website lemon filling is usually around 3.0-4.0. Verify pH of filling or replace copper bowl.
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9/30/2010 | Standard2 | |
- */R 3.4 No date mark observed on opened package of sliced ready-to-eat bologna inside upright cooler. Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days.
- */R 3.4 Internal temperature of shredded cheese and pepperoni were 43.6°F and 46.6°F. Ambient air temperature Pepsi cooler was 43.9°F. Refrigeration units must be capable of maintaining foods at 41°F or below. Adjust refrigerator temperature and/or relocate foods to a working cooler holding at 41°F or below.
- */C 3.4 Observed raw sausage thawing improperly on top of pizza oven. Properly thaw potentially hazardous foods in the refrigerator or microwave and cook immediately. Person-in-Charge relocated the sausage to the cooler at time of inspection.
- */C 7.1 Observed Windex stored with wing sauces in dry storage area. Properly store poisonous/toxic chemicals separate from food to prevent possible contamination. Person-in-Charge relocated the Windex today.
- */C 7.0 Faded label on chemical bottle. Re-label bottle to prevent confusion and/or misuse.
- R 4.5 The following are soiled:
- - exterior surfaces of pizza pans
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.4 The following are damaged:
- - reach-in cooler door seal
- - wood bowl is chipped/damaged on edge
- - plastic container in equipment storage area
- 6.4 Clean the floor more thoroughly along edges behind the fryer.
- R 6.4 Damaged floor tiles throughout. Replace damaged tiles as needed to provide a smooth, easy to clean surface.
- R 6.0/6.4 Fissured ceiling tiles in food preparation and equipment washing areas. Water damaged ceiling tiles above dough mixer.
- Ceiling surface shall be smooth, easily cleanable. Replace ceiling tiles.
- R 6.4 Unused pizza flip top three door cooler. Remove unused, unnecessary equipment or repair cooler.
- R 5.3 Provide an indirectly drained food preparation sink to wash whole produce and drain pasta.
- Notes:
- A grease trap was not observed on premises. Please be advised a grease trap may be required based on menu. A handwashing sink is not available in the food preparation area or equipment washing area. Employees wash hands in the employee restroom. Please be advised if this operation changes ownership, the facility must be upgraded to meet current code requirements.
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2/10/2012 | Standard2 | |
Restaurant representatives - add corrected or new information about D'antonio's Restaurant, 110 Medina Street, Lodi, OH »