Foster's Carry Out, 1368 Ridge Road, Hinckley, OH - Restaurant inspection findings and violations



Business Info

Name: Foster's Carry Out
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 1368 Ridge Road, Hinckley, OH
License #: RFE-C19-10
License holder: Donald Iacofano
Total inspections: 3
Last inspection: 8/19/2011

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Inspection findings

Inspection Date

Type

Comments

  • *3.4 The foods items were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation, and shall be used or discarded in seven calendar days.
  • 6.4 Repair the damaged floor tiles in the door way entrance way from the cashier area into the deli area.
8/19/2011Standard 1
  • *3.4 The following food items were lacking or contained improper date marking: Gooseliver, Hard salami, and cappicola was dated
  • 3-2. Foods shall be dated the day of preparation, and shall be used or discarded in seven calendar days.
  • *3.4 The deli case contained an air temperature of 40-45°F, and the foods in this unit were holding at 42-43°F. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms.
  • R/6.2 Repair the non-functioning light fixture in the walk-in cooler.
  • 6.4 Clean the floor under the wired retail racks, and clean the ceiling vent on the retail sales floor.
  • Note: The Salad case was removed from this operation.
  • Observed a box of macaroni and cheese contained a sell-by/use-by date 12/9/10. Check and rotate stock regularly, remove expired goods from the sales floor.
2/8/2011Standard2
  • *4.4 Spray bottle contained 400 ppm of QAC. Maintain sanitizer at 200 ppm, in order to effectively sanitize.
  • *3.4 The following food items were lacking date marking: pepperoni, bologna, ham, garlic bologna, several types of turkey, roast beef, and corned beef. Foods shall be dated the day of preparation, and shall be used or discarded in seven calendar days.
  • *3.4 The deli case contained an air temperature of 40-42°F, and the foods in this unit were holding at 41-45°F, also the foods in the salad case were holding at 41-42°F. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms.
  • *7.1 Relocate the Stainless Steel cleaner form the shelf with the food. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination.
  • 5.4 Provide a covered can in the employee restroom .
  • 6.4 Resecure and caulk the restroom hand sink to the wall.
  • 6.2 Repair the non-functioning light fixture in the walk-in cooler.
  • 3.5 Provide ingredient labels on the ground beef patties and sausages containing the name, manufacturers name and address, weight, and safe handling instructions.
8/17/2010Standard 1

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