- COLD HOLDING- Walk-in cooler had an ambient air temperature of 45°F. See temperature log of foods in this unit. Potentially hazardous foods shall be held at 41°F and below. Repair cooler and discard any contaminated foods.
- HOT HOLDING- Sausage is cooked and stored at room temperature and cooked again when ordered. Sausage at 108°F. Potentially hazardous foods shall remain cold at 41°F and below or held hot at 135°F and above to prevent bacteria growth. Gave suggestions to cook how to keep sausage hot.
- DATE MARKING- Turkey and ham ends were not date marked in walk-in cooler. Cheese sauce had a date mark of 4/30. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed or discarded within seven days.
- CONSUMER ADVISORY- A reminder statement is provided on the breakfast menu but foods need identified (i.e *eggs) that are served under cooked.
- Accurate long stem digital thermometer available for use.
- 3.2- Observed pan of beef stored on the floor in the walk-in cooler. Store food six inches off the floor to facilitate cleaning and prevent possible contamination.
- 6.4- Clean the floor around the mop sink and pop syrup area it is dirty.
- Notes: Shed has been added with putt putt golf and hard dip ice cream is planned for this space. Please be advised a hand wash sink will be required in the shed. Recommend prepackaged ice cream to be served eliminating the need for a handwash sink.
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5/16/2012 | Critical Control Point 1 | PERSONNEL CLEANLINESS- Open employee beverage on grill line. Employees shall eat and drink in a separate designated location or provide a covered beverage container. Advised employees of this rule.
HANDWASHING- Observed employees handle tomatoes and toast with their bare hands. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or suitable untensil. Advised employees of this rule.
PERSON IN CHARGE- A person in charge shall be available at all times that can demonstrate code complaince. A person with level one certification is required in be on site at all times.
REHEATING- Foods are being reheated in the steamtable. See temperature log below. Potentially hazardous foods shall be reheated to 165°F within two hours by placing on the stovetop or in the microwave. Steamtable is not approved for reheating but for hot holding only. Discussed with employees.
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- Continue efforts to correct the following repeat violations from the previous critical control point inspection dated 12/29/2011:
- *3.4 Internal temperatures of cheese slices and diced ham in top portion of prep cooler across from grill were 47.8°F and 45°F.
- Maintain potentially hazardous foods at 41°F or below to prevent possible bacteria growth. Adjust cooler temperature and/or maintain lids closed to maintain temperature at 41°F or below. Note: Chicken salad and cut tomatoes in this cooler were holding at
- 41°F.
- *3.5 A reminder statement is now provided on the breakfast menu. Please identify menu items served undercooked to order (i.e.
- *eggs).
- All violations noted on the previous standard inspection report dated 12/29/2011 have been corrected. Thank you for your efforts to comply with Ohio Uniform Food Safety Code.
- Continue efforts to correct the following repeat violations from the previous critical control point inspection dated 12/29/2011:
- *3.4 Internal temperatures of cheese slices and diced ham in top portion of prep cooler across from grill were 47.8°F and 45°F.
- Maintain potentially hazardous foods at 41°F or below to prevent possible bacteria growth. Adjust cooler temperature and/or maintain lids closed to maintain temperature at 41°F or below. Note: Chicken salad and cut tomatoes in this cooler were holding at
- 41°F.
- *3.5 A reminder statement is now provided on the breakfast menu. Please identify menu items served undercooked to order (i.e.
- *eggs).
- All violations noted on the previous standard inspection report dated 12/29/2011 have been corrected. Thank you for your efforts to comply with Ohio Uniform Food Safety Code.
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1/11/2012 | Follow Up 1 | |
- IX Consumer Advisory: Consumer advisory is missing on the weekend breakfast menu. A consumer advisory statement is necessary on the weekend breakfast menu for eggs served undercooked to order.
- VII COOLING: Internal temperature of soup cooling in large, deep container in the walk-in cooler was 77-78°F. Reportedly, this has been cooling since this morning. Divide foods into shallow pans or use an ice bath or chill wand to cool foods rapidly from 135°F to
- 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Person-in-Charge agreed to place soup on ice at time of inspection.
- VII COLD HOLDING: Observed butter stored at room temperature. Package states product must be kept refrigerated. In addition, observed cheese slices stacked in top area of reach-in cooler. Internal temperature of cheese slices was 45°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Refrain from stacking foods too high in cooler and store butter in refrigerator. Cheese was relocated to bottom portion of cooler. Reportedly, customers prefer butter to be softened.
- Discussed time in lieu of temperature.
- R4.8 Pans stored upright on equipment storage shelf. Invert pans to prevent possible contamination of food contact surfaces.
- 4.5 The following are soiled:
- - fryer basket handles
- R- interior oven surfaces
- R- vent hood has grease accumulation
- Clean these areas more thoroughly.
- C3.2 Observed pot of stuffed pepper soup on the floor inside the walk-in cooler. Store food six inches above the floor.
- 6.4 Observed jacket on food storage shelf. Store employee personal items in a designated area separate from food and clean equipment.
- 4.5 Soiled bottom two shelves (underside surfaces) inside Pepsi cooler. Clean the shelving more thoroughly.
- See Critical Control Point inspection report dated 12/29/2011.
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12/29/2011 | Critical Control Point 1 | Observed raw meats stored properly on bottom shelf of walk-in cooler separate from ready-to-eat foods.
One accurate digital thermometer available for use.
II PERSONNEL CLEANLINESS: Uncovered beverage on meat slicer table. Employee beverages shall be covered.
Discussed matter with Person-in-Charge.
III HANDWASHING: Observed employee handle soiled dishes, place gloves on hands, and continue food handling activities. Employees shall wash hands after handling soiled dishes and prior to placing gloves on hands. Discussed matter with employee.
XII CHEMICAL: Observed Maalox and other medications stored on shelf with metal creamer pitchers. Store personal medications in a separate area from food and equipment to prevent possible contamination. Medications were relocated today.
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- This inspection was conducted to verify refrigerator is holding at 41°F or below in order to transfer the food service operation license. Ambient air temperature of cooler was 36.8°F. Foods holding below 41°F. License transfer request is approved.
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6/24/2011 | Follow Up 1 | |
- IX Consumer Advisory: Reminder statement is provided on the lunch/dinner menu warning customers of increased risk associated with consuming undercooked foods. Please identify menu items served raw or undercooked to order. In addition, consumer advisory statement is also necessary on the breakfast menu for eggs served undercooked to order.
- *4.5/4.6 Observed grease accumulation on fryer baskets. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.8 Pans stored upright on equipment storage shelf. Invert pans to prevent possible contamination of food contact surfaces.
- 4.4 Rusted walk-in cooler shelving. Equipment shall be in good repair, smooth, and easily cleanable.
- 4.5 The following are soiled:
- - interior oven surfaces
- - vent hood has grease accumulation
- Clean these areas more thoroughly.
- 4.4 Observed ice accumulation inside display cooler storing salad dressings, condiments, and desserts. Ambient air temperature of cooler was 48°F. See Critical Control Point inspection dated 6/7/2011. Defrost unit and/or repair cooler so as to hold potentially hazardous foods at 41°F or below.
- Note: This operation is under new ownership. License transfer paperwork has been received. A re-inspection will be conducted the
- Week of June 20, 2011 to check cold holding temperatures prior to transferring the food service operation license.
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6/7/2011 | Critical Control Point 1 | Observed food employee wear single-use gloves to prevent bare hand contact.
Observed chicken thawing properly inside the walk-in cooler.
Observed raw meats stored properly separate from ready-to-eat foods.
Observed date mark on sliced ready-to-eat deli meats in the reach-in cooler.
XII CHEMICAL: Observed degreaser spray bottle hanging on rack with clean equipment above the three-compartment sink. Properly store poisonous/toxic chemicals in a designated area separate from food and clean equipment to prevent possible contamination. Bottle was relocated today.
VII COLD HOLDING: Internal temperature of bleu cheese dressing in display cooler was 48°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness.
Relocate food to a working cooler and/or repair cooler. Note: Some foods in the reach-in prep cooler were above 41°F following lunch rush. Please monitor temperature in this cooler.
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- *4.5/4.6 Observed dried food debris on meat slicer blade and surrounding surfaces and wall potato cutter. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.8 Pans stored upright on equipment storage shelf. Invert pans to prevent possible contamination of food contact surfaces.
- 6.4 Rusted walk-in cooler floor. Physical facilities shall be in good repair.
- 6.2 Replace non-working light in food preparation area.
- 4.5 The following areas are soiled:
- - vent hood filters
- - front of griddle (grease build-up surrounding temperature dials)
- Clean above areas more thoroughly.
- (Repeat) VII Cold Holding: Shredded cheese temperature was 43°F in top portion of flip top prep cooler across from the grill line.
- Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Adjust temperature and/or relocate foods. Person-in-Charge relocated cheese. Monitor temperature.
- (Repeat) IX Consumer Advisory: Reminder statement is provided on the lunch/dinner menu warning customers of increased risk associated with consuming undercooked foods. Please identify menu items served raw or undercooked to order. In addition, consumer advisory statement is also necessary on the breakfast menu for eggs served undercooked to order.
- Reportedly, chicken is thawed properly under refrigeration.
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1/21/2011 | Standard2 | Observed ready-to-eat foods properly dated inside the walk-in cooler.
Observed food employee wear single-use gloves to prevent bare hand contact while preparing coleslaw and toast.
One accurate digital thermometer available for use.
Reportedly, soups were reheated on the stove today prior to placing into hot holding unit. Employee stated soups are reheated to 160-170 degrees Fahrenheit. Be sure to reheat foods to at least 165 degrees Fahrenheit prior to placing into hot holding unit.
(Repeat) XI Protection from Contamination: Observed container of raw chicken stored on top of packaged raw hamburger on bottom shelf of walk-in cooler. Raw animal foods shall be stored separate from each other to prevent possible cross-contamination. Discussed matter with Person-in-Charge.
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- 4.8 Pans stored upright on equipment storage shelf. Invert pans to prevent possible contamination of food contact surfaces.
- 4.0 Plastic food containers are pitted, melted located in storage drawer. Food contact surfaces shall be smooth and easily cleanable. Replace damaged equipment as needed.
- Note: Reportedly, grease trap is located outside and was recently pumped.
- See Critical Control Point inspection dated 9/1/2010.
- VII Cold Holding: Potentially hazardous foods holding above 41°F at time of this inspection in top portion of flip top prep cooler across from the grill line. Refer to temperature log on page one. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Adjust temperature and/or relocate foods. Note: Ambient air temperature of cooler in bottom portion was 40°F.
- Personnel Cleanliness: Observed a cigarette butt on the floor in the cooking area. Smoking is strictly prohibited in the food preparation area. Discussed matter with the Person-in-Charge.
- One accurate digital thermometer available for use.
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9/1/2010 | Standard 1 | Observed ready-to-eat foods properly dated inside the walk-in cooler.
Observed food employee wear single-use gloves to prevent bare hand contact with ready-to-eat deli meat.
No foods reheating at this time. Reportedly, foods are reheated on the stove to 170°F in less than 2 hours.
Reportedly, soups are cooled by division of large portions and/or ice baths.
Protection from Contamination: Observed bagged raw chicken stored on same tray with packaged raw hamburger on bottom shelf of walk-in cooler. Raw animal foods shall be stored separate from each other to prevent possible crosscontamination.
Person-in-Charge placed raw chicken in a separate pan today.
Consumer Advisory: No consumer advisory available on breakfast and lunch menus. For raw animal foods served undercooked to order, a consumer advisory must be provided notifying customers of increased risk of foodborne illness.
Provided FDA consumer advisory guideline to Person-in-Charge at time of inspection.
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