- This inspector attempted to conduct a standard and critical control point inspection, on this date but the operation was closed and out of business.
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1/19/2012 | Standard2 | |
- Protection from Contamination: Observed raw sausage stored on the top shelf with and above ready-to-eat foods. Different types of raw animal foods shall be stored separate from or not above ready-to eat foods to prevent cross-contamination. Recommended to relocate this food item.
- One accurate temperature measuring device was available for use.
- Observed jam was available on site for sell. If the jam was produced at this operation, it does not need to be labeled home produced.
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8/4/2011 | Critical Control Point 2 | Person-in-charge: Terri
R/COLD HOLDING: Potentially hazardous foods stored at improper temperatures. Refer to the temperature log below.
Maintain potentially hazardous foods at 41°F or below. Keep foods refrigerated.
R/DATE MARKING: Hollandaise sauce was dated 7/24/11. Ready-to-eat foods shall be dated the day of preparation and shall used or discarded in seven calendar days. PIC was asked to discard or properly date these food items.
R/HAND WASHING: No cold water was lacking at employee hand washing sink, and the hand sink was blocked with equipment. Provide an adequate supply of cold water at hand sink, and keep the hand sink accessible to facilitate proper hand washing. Discussed with PIC.
PROTECTION FROM CONTAMIANTION: Observed the bacon was stored above ready-to-eat foods, and bacon was stored above tomatoes in the True refrigeration unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to contamination.
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- *3.4 Observed the sausage links contained a temperature of 70°F, and sausage patties were holding at 63°F. Foods shall be maintained at 41°F and below to limit the growth of organisms.
- *3.4 Turkey was lacking date marking, ham dated 7/9/11, corn beef hash was dated 6/17/11, & holiday sauce was dated 7/2/11.
- Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Recommended to discard or redate these items.
- *2.4/6.2 Observed a glass jar and coloring books were in or surrounding the hand sink, and this sink was lacking paper towels.
- The hand sink shall be accessible to promote proper hand washing, and provided with an adequate supply of paper towels.
- *3.2 The raw eggs were stored above creamer in the refrigeration unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods, to prevent cross-contamination.
- *2.3 Observed an open employee beverage. Employees shall consume beverages from a closed container in the kitchen, or from an open container in a separate designated area.
- R/3717.43 Provide the current license at the licensed location.
- R/6.4 Clean the floor under the cook's equipment including surrounding the wheels & the legs of the equipment.
- R/4.4 Repair the damaged door seals on the reach-in unit with the bread, to provide a cleanable surface.
- R/6.4 Clean or repair the soiled ceiling surface in the rear area.
- R/4.4 Ice machine is nonfunctioning. Remove unused equipment.
- R/*2.4/5.1 Provide cold water at the hand sink to promote proper hand washing.
- 6.4 Clean the wall next to the hood unit, and the floor surface between the #1 , which are soiled.
- 4.4 Repair the damaged shelf liners throughout, to provide a cleanable surface.
- 3.2 Label the squeeze bottles with the name of the food to avoid confusion and misuse.
- 4.5 Clean the dusty small fan unit.
- R/4.0 Repair the damaged hand sink counter, to provide a cleanable surface.
- R/6.1 Provide a self-closure on the women's restroom door.
- 4.4 Repair the damaged door seals on the True unit.
- R/4.4 Repair the handles on both upright freezers & the interior surfacing on freezer #1.
- R/4.4 Clean the interior of the drawer in the yellow refrigeration unit, and the door seal on the yellow refrigeration unit, which is soiled.
- Note: This inspector will conduct a CCP inspection during the week of August 1, 2011, when foods are being transported
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7/26/2011 | Standard 1 | |
- *3.4 Observed the creamer contained a temperature of 55°F, ham was holding at 48°F, & butter was holding at room temperature. Foods shall be maintained at 41°F and below to limit the growth of organisms.
- *3.4 Coleslaw was dated12/25/10, & sausage gravy was dated 1/2/11. Foods shall be dated the day of f preparation and shall be used or discarded in seven calendar days. Recommended to discard these items.
- R/3717.43 Provide the current license at the licensed location.
- R/6.4 Clean the floor under the cook's equipment surrounding the wheels & the legs of the equipment.
- R/4.4 Repair the damaged door seals on the reach-in unit with the bread, to provide a cleanable surface.
- R/6.4 Clean or repair the soiled ceiling surface in the rear area.
- 6.1 Provide lacking base cove under the preparation sink to provide a cleanable surface.
- R/4.4 Ice machine is nonfunctioning, & will be replaced. Provide make and model numbers of the new equipment.
- R/4.4 Repair the handles on both upright freezers & the interior surfacing on freezer #1.
- R/4.4 Clean the interior of the yellow freezer, which is soiled.
- R/*2.4/5.1 Provide cold water at the hand sink to promote proper hand washing.
- 4.4 Repair the damaged door seals on the True unit.
- R/4.0 Repair the damaged hand sink counter, to provide a cleanable surface.
- R/6.1 Provide a self-closure on the women's restroom door.
- R/6.4 Repair the chipped floor surface in the men's restroom, to provide a cleanable surface.
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1/14/2011 | Standard2 | |
| No violation noted during this evaluation. | 8/14/2010 | Critical Control Point 2 | Person-in-charge: Ethan and Terri
R/Cold Holding: Potentially hazardous foods stored at improper temperatures. Refer to the temperature log below.
Maintain potentially hazardous foods at 41°F or below. PIC relocated these food items.
This operation does cater foods to other locations. Proper containers are available for transport. This inspection was conducted to follow food during transport.
One accurate temperature measuring device was available for use.
Foods were properly date marked throughout.
Raw animal foods were properly store during this inspection.
Employees were consuming beverages from closed containers.
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- *4.5/4.6 Observed can opener blade was soiled. Food contact surface shall be washed, rinsed, and sanitized.
- 3717.43 Provide the license at the licensed location at all times. Contact this office at 330-723-9523 if a duplicate is needed.
- R/4.4 Soiled/damaged door seals on unused reach-in cooler storing bread. Seals shall be in good repair and clean.
- R/ 4.0 The hand sink counter in the back is damaged. Provide a smooth, nonabsorbent, easily cleanable surface.
- R/ 6.1 Provide a self closure on the ladies restroom door.
- R/4.5 Clean the interior of the oven, and the Whirlpool air conditioner vent which are soiled.
- R/4.4 Repair the damaged handles on the Kelvinator units (freezer #1&2), and edge of the chemical shelf is bare wood.
- R/6.4 Repair the chipped floor surface in the men's restroom, to provide a cleanable surface.
- R/4.5 Clean the cabinet under the fryer, top of the yellow freezer, and free standing fan, which are soiled.
- R/4.4 Repair the damaged interior on freezer #1, to provide a cleanable surface.
- R/6.4 Clean the soiled ceiling surface above the True refrigeration unit.
- R/6.4 Repair the damaged or patched ceiling surface throughout to provide a cleanable surface.
- 4.5 Clean the powder sugar rack spill on the food storage rack.
- 6.2 Repair the non-functioning light fixture above the rear preparation table, to provide light as specified in OAC 3717.
- 6.4 Clean the floor and walls under the three vat sink, and preparation sink, also the spill on the floor by the Garland oven. Which are soiled.
- 4.4 Ice machine is nonfunctioning and will reportedly be replaced. Contact this office with make and model numbers of new equipment.
- 3.2 Label the spray bottle with vinegar with the name of the food to avoid confusion and misuse.
- Notes: Non-commercial equipment in use. Provide commercial (NSF, etc.) equipment approved for commercial use. The following items currently in use. Non-commercial - 2 toasters, 1 microwave, 1 cooler/refrigerator.
- Prep cooler is not working and is used for bread storage.
- Reportedly, there is no food or equipment storage in the upstairs or basement.
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7/21/2010 | Standard 1 | Person-in-charge: Ethan
R/Cold Holding: Potentially hazardous foods stored at improper temperatures. Refer to the temperature log below.
Maintain potentially hazardous foods at 41°F or below. PIC relocated these food items.
R/Date Marking: Potato soup was dated 7/13/10, and chicken salad was lacking date mark. Ready-to-eat foods shall be dated the day of preparation and shall used or discarded in seven calendar days. PIC was asked to discard or properly date these food items.
This operation does cater foods to other locations. Proper containers are available for transport. This operation might have a catering job on 8/14/10. Contact this office with details and times to follow food during transport.
R/Hand washing: No cold water was lacking at employee hand washing sink. Provide an adequate supply of cold water at designated hand washing sink to facilitate proper hand washing. PIC intended to turn the water back on.
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