Don Casper's Acorn, 101 Greenwich Road, Seville, OH - Restaurant inspection findings and violations

Business Info

Name: Don Casper's Acorn
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 101 Greenwich Road, Seville, OH
License #: FSO-C216-10
License holder: Bonnie Drushal
Total inspections: 3
Last inspection: 7/29/2010

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Inspection findings	Inspection Date	Type	Comments
3.4/4.4- Two door reach-in cooler had an ambient air temperature of 44.4°F. Salsa in unit holding at 48°F and jelly 45°F. Repair unit to maintain 41°F and below. Dressings on ice were holding between 41°F-44.8°F. Potentially hazardous foods shall maintain 41°F and below. New Critical violations observed today 3.2/2.4- Observed employee make cold deli sandwich and grilled cheese sandwich with bare hands. Employees may not handle ready-to-eat foods with their bare hands. Utilize single-use gloves or a suitable utensil. /C3.4- Sauerkraut date marked for 7/17. Ready-to-eat potentially hazardous foods shall be consumed within seven days. Date was changed on this container. Reportedly date was not changed. R6.2- Replace missing light above three compartment bar sink. R4.4- Following pieces of equipment are damaged: worn shelving in three door beer cooler in bar, pooling water on bottom of three door beer cooler, gaskets on upright Superior cooler and Tyler freezer which are reportedly on order.	7/29/2010	Follow Up 2
3.4 The following are repeat cold holding violations from the 7/14/2010 inspections: turkey 45°F in the two door reach-in cooler salsa 44°F in the two door reach-in cooler ham 48°F in the two door reach-in cooler corned beef 46°F in the two door reach-in cooler shredded cheese 47°F on the flip top sliced tomatoes 50°F on the flip top provolone 50°F on the flip top Swiss 68 on the flip top Discard contaminated foods. Potentially hazardous foods shall hold cold at 41°F and below to prevent the growth of organisms. 3.4 The following are new cold holding violations in the one door reach-in unit: catfish 44°F walleye 44°F red skin potatoes 44°F pork chops 47-48°F chicken breasts47-48°F Discard contaminated foods. Potentially hazardous foods shall hold cold at 41°F and below to prevent the growth of organisms. *3.4 The following are new cold holding violations: blue cheese dressing on ice 45°F ranch dressing on ice 45°F Discard contaminated foods. Potentially hazardous foods shall hold cold at 41°F and below to prevent the growth of organisms. Note: The ambient air temperature of the two door upright unit in the server stationr was holding at 46°F. Potentially hazardous foods are not being stored inside this unit. Note: The manager stated that the refrigeration units were recharged with freon and were working this morning. Reportedly, the two door reach-in unit did freeze up and the refrigeration company did come to adjust the unit. Note: This inspector did speak with an individual from the refrigeration company and they are sending someone out to make repairs. Note: Relocate PHF's to refrigeration units that can maintain 41°F and below.	7/16/2010	Follow Up 1
*4.5/4.6 White pop nozzles were soiled. White residue inside ice maker in the basement. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces. (Also observed bread sticks stored in bread warmer overnight. Server discarded bread and removed container to be cleaned and sanitized). 5.1 Observed hose attached to three-compartment sink bar faucet creating a submerged inlet. Remove hose and provide a faucet long enough to fill each sink compartment. 4.1 Observed ice stored in contact with the beverage dispenser tubing. Ice shall be separated from beverage tubing to prevent contamination. R5.1 No hot water at bar handwashing sink. Handwashing sink shall be equipped to provide hot water at 100°F. 4.8 Observed clean shot glasses and beverage glasses stored on counter next to bar handwashing sink. Clean equipment shall be stored in an area where it is not exposed to contamination, splash, etc. 6.2 Missing light above the three-compartment bar sink. Provide adequate lighting in this area. 4.4 The following pieces of equipment are damaged, worn, and/or rusted: R- walk-in cooler shelving is rusted - rusted wine cooler shelving in server area - worn shelving in three door bottled beer cooler in bar area - pooling water on bottom surface of three-door bottled beer cooler in bar area Equipment shall be in good repair, smooth, and easily cleanable. Note: According to signed compliance agreement, the rusted walkin cooler shelving was to be repaired or replaced by July 1, 2010. R4.4 Superior cooler and Tyler freezer door gaskets are worn/damaged. Seals shall be intact. According to signed compliance agreement, seals were to be repaired by July 1, 2010. 3.2 Observed a box of raw chicken on the floor inside the walk-in cooler. Store food six inches above the floor. 6.4 Soiled wall surface behind the fryers. Clean the wall. 6.2 Replace nonworking light in the ladies restroom. Note: The damaged floor covering is to be repaired by Feb. 2010, according to signed compliance agreement. Note: Waste (sewage?) line in basement on east wall appears to be wet and may be leaking. No foods stored in this immediate area. Please repair to prevent any possible contamination. CHEMICAL- Raid Wasp and Hornet killer and Raid flying insect spray stored in cabinet at servers area. Provide a food grade pest control spray to prevent possible contamination. PERSON IN CHARGE- A person in charge shall be available at all times and perform duties outlined in the Uniform Food Safety Code. Foods throughout were properly date marked. Raw animal foods were properly stored separate from each other and other ready-to-eat foods. Two accurate long stem thermometers available for use.	7/14/2010	Standard 1	(R)COLD HOLDING- Foods throughout were not holding at 41°F and below. See temperature chart below. Ambient air temperatures of the following coolers include walk-in cooler 44°F, two door reach-in cooler 44*, two door upright cooler 46-48°F, and waitress cooler 55°F . Maintain potentially hazardous foods at 41°F and below to prevent bacterial growth. Discard any contaminated foods. REHEATING- Foods reheating in the steam table after 1.5 hours see temperature chart below. Reportedly foods reheated in the steam table then placed in the microwave. Informed the cook only have two hours to reach 165°F. These foods were placed back into the microwave for further reheating. Potentially hazardous foods shall be reheated to 165°F within two hours. PROTECTION FROM CONTAMINATION- Boxes of sandwich bags and Uncle Ben's corn bread stuffing mix were watered damaged in the basement. Food shall be protected from contamination. Discard any contaminated foods.

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