- */R 3.4 Internal temperature of pizzas in hot holding unit ranged from 126°F to 130°F. Maintain potentially hazardous foods at
- 135°F or above to prevent possible bacteria growth which may lead to a foodborne illness. Repair or replace hot holding unit in order to maintain proper temperature.
- */R 3.4 The following foods were improperly dated and/or stored greater than seven days:
- - salami deli meat 12/13 and 12/21
- - deli meat 1/4/12
- - no date cooked gyro meat, chicken strips, Italian sausage slices, and pepperoni
- - ham dated 11/11
- Reportedly, deli meat dates indicate when product was frozen. Food shall be re-dated after thawing and consumed within 7 days.
- *7.2 Observed laundry detergent, Bleach, Awesome kitchen cleaner, and Cascade stored above saran wrap, sandwich bags, pop, and beer in the retail display area. Properly store poisonous/toxic chemicals separate and below food and equipment to prevent possible contamination by leaks, drips, spills, etc.
- *3.4 The following foods holding at improper temperatures in Mr. Hero three door cooler:
- - tuna salad 44.7°F
- - cheese sauce 44°F
- - chicken salad 43.9°F
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness.
- R6.1 Missing coving at floor wall juncture inside walk-in cooler below beer shelving. Replace this to provide a more easily cleanable surface.
- 4.0 Seal plywood shelving storing liquor inside walk-in cooler so as to be non-absorbent and easily cleanable.
- 3.2 Onions stored on the floor. Store food six inches above the floor to facilitate cleaning and prevent contamination.
- 3.2 Prepared pizzas are uncovered. Food shall be covered during storage. Note: Discussed food defense for foods stored in retail area.
- 3.5 Plastic barrels containing flavored beverages are not labeled for individual sale. Packaged food shall be labeled with the name of the food; list of ingredients in descending order of predominance by weight; name and place of business; and nutritional labeling, if applicable.
- 6.4 Observed aprons hanging on canned good storage shelf. Store personal clothing in a separate, designated area.
- Notes:
- - Do to snowfall, unable to check surface below dumpster at this time.
- - An accurate long stem thermometer is available for use. Recommended to obtain a thin probe thermometer to check internal cooking temperature of thin food masses (i.e. hamburgers).
- - Tammy Johnson has completed Level One Food Safety Training certificate #578120.
- Re-inspection scheduled to check critical (*) violations only.
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1/13/2012 | Standard2 | |
- This follow-up inspection was conducted to verify correction of critical violations noted on the previous standard inspection report dated 9/13/2011. The following are repeat critical violations observed at time of this follow-up inspection:
- *2.2/3.2/2.4 Observed food employee wearing single-use gloves handle raw hamburger and continue to handle ready-to-eat cheese, deli meat, and bun without changing gloves or washing hands. Food employees must wash hands and change gloves after handling raw meat and before handling ready-to-eat foods to prevent possible cross-contamination. Discussed proper glove use with employees and Person-in-Charge, Tammy Johnson. Educational information also provided today.
- *3.4 Internal temperature of pizza on bottom of hot holding unit was 131°F. Maintain potentially hazardous foods at 135°F or above to prevent possible bacteria growth which may lead to a foodborne illness. Discard pizza holding at improper temperatures.
- Note: Other pizzas in second and top shelf were holding above 135°F. Please monitor.
- *3.4 No date mark on opened box of gyro meat. All cooked, ready-to-eat foods shall be dated at time of preparation and/or at time original package is opened to be consumed or discarded within 7 days. Reportedly, this was opened yesterday and will be consumed in 2 days or less. Other foods in the walk-in cooler were properly dated.
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9/23/2011 | Follow Up 1 | |
- This office received an anonymous complaint on September 8, 2011. Complainant reported the owner mixed tuna salad with bare hands and portioned tuna salad onto a bun without wearing gloves. Complainant also stated employee refused to serve tuna salad and was fired. Reportedly, complainant refused order and left the operation.
- Discussed complaint with owner, Mr. Patel. Mr. Patel stated this complaint is not true. Reportedly, an employee was recently fired and may be attempting to cause difficulty for the operation.
- The following violations were observed at time of inspection:
- *2.2/3.2/2.4 Observed food employee wearing single-use gloves handle raw hamburger and continue to handle ready-to-eat bun and lettuce without changing gloves or washing hands. Food employees must wash hands and change gloves after handling raw meat and before handling ready-to-eat food to prevent possible cross-contamination. Instructed employee to discard bun and lettuce. Employee obtained new pair of gloves. Discussed matter with employee and Mr. Patel.
- *3.2 Observed ready-to-eat deli meat stored in same box with raw hamburger. Properly store raw animal foods separate from ready-to-eat foods to prevent possible cross-contamination.
- *3.2 Observed raw hamburger stored in top drawer above ready-to-eat foods in the reach-in cooler. Properly store raw animal foods below ready-to-eat foods to prevent possible cross-contamination.
- *3.4 Internal temperature of pizzas in hot holding unit ranged from 126°F to 134°F. Maintain potentially hazardous foods at 135°F or above to prevent possible bacteria growth which may lead to a foodborne illness. Discard pizza holding at improper temperatures.
- *3.4 No date mark on deli turkey in three-door cooler. Ready-to-foods shall be dated at time of preparation and consumed or discarded within 7 days.
- *4.0 Orlando bread bags are being re-used to store deli meats, onions, etc. Bread bags are intended for single use and cannot be effectively cleaned and sanitized. Provide containers capable of being cleaned and sanitized or obtain clean single-use food grade bags (i.e. Zip-loc).
- C 2.2 Observed food employee wearing two pearl bracelets. Employees may not wear jewelry on arms or hands except for a plain ring such as a wedding band to facilitate proper handwashing. Note: Medical alert bracelets may be worn high on the arm.
- *C 3.1/6.3 Observed dented top and bottom seams on mushroom canned good. Food packages shall be in sound condition to protect the integrity of the contents from possible contamination or adulteration. Store damaged goods in a separate, designated area for credit or return to the supplier.
- 6.1 Missing coving at floor wall juncture inside walk-in cooler below beer shelving. Replace this to provide a more easily cleanable surface.
- 3.5 Missing ingredient labels for bulk donut display. Provide ingredient list for customers.
- 3.2 Uncovered coffee filters in self-serve area. Cover filters to prevent possible contamination.
- 5.4 Dumpster lids are open. Refuse shall be covered.
- 5.4 Dumpster is located in gravel area. Relocate dumpster to concrete or asphalt surface.
- Note: Discussed with owner the name of the operation is Prosam Unlimited and License Holder name should be Gurumukhi, Inc.
- Also, a long stem thermometer is available for use. Recommended to obtain a thin probe thermometer to check internal cooking temperature of thin food masses (i.e. hamburgers).
- Note: Tammy Johnson has completed Level One Food Safety Training certificate #578120. Reportedly, another employee has also completed the training, however, certificate is not on premises.
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9/13/2011 | 30 Day | |
- * 7.2 Observed Dawn dish detergent stored next to toothpicks on the retail shelf. Relocate the toxic chemicals on the retail shelf to prevent possible contamination of the food.
- R 4.1 Provide a thermometer in Master Bilt Grab-N-Go cooler. Current ambient air temp: 38°F
- R 6.0 Ceiling tiles in food preparation and in the dish washing area are fissured. Ceiling tiles shall be smooth, easily cleanable.
- R 5.4 The dumpster is located on gravel. Dumpsters shall be located on a concrete or asphalt dumpster pad area.
- R 4.4 Damaged chest freezer ledge and seal located near the office. Equipment shall be in good repair.
- R4.1 According to previous inspection report, Frigidaire upright non-commercial freezer is unapproved for use. Equipment acceptable for use shall be commercial grade NSF approved or equivalent. Contact Medina County Health Department prior to installing new equipment for approval.
- Note: Pizza holding: 135°F +
- Note: The operation is in the has new owners and is in the process of adding a Mr. Hero. Reportedly, plans have been submitted to the MCHD
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5/27/2011 | Standard 1 | |
- *3.4 The following foods were holding at improper temperatures:
- - sausage, egg, and cheese biscuit 117 degrees Fahrenheit
- - breakfast pizza 131 degrees Fahrenheit
- Maintain potentially hazardous foods at 135 degrees Fahrenheit or above to limit growth of harmful bacteria which may cause a foodborne illness.
- *3.4 No date mark on prepared macaroni and cheese in retail cooler. Ready-to-eat potentially hazardous foods shall be date marked at time of preparation and consumed or discarded within 7 days.
- 3.5 Missing ingredients, quantity of contents, and name and place of business on packaged foods in retail cooler including but not limited to: potato salad, red beet eggs, chef salad, sloppy jo, chicken salad sandwich, egg salad sandwich, turkey and cheese sandwich, salami and cheese sandwich, macaroni and cheese, and pasta salad. Packaged food shall be properly labeled with the following: common name of the food; list of ingredients in descending order of predominance by weight; quantity of contents; and name and place of business of the manufacturer, packer, or distributor.
- 4.2 Missing sanitizer test kit. Provide a quat sanitizer test kit in order to determine proper concentration.
- R4.4/4.5 Observed frost accumulation in chest freezer near office. Lid does not appear to seal properly. Equipment shall be in good repair.
- 4.3 Caulk/seal the three-compartment sink to the wall.
- 4.8 Coffee filters stored uncovered in self-serve coffee area. Maintain filters covered to prevent possible contamination.
- 6.1 Missing coving at floor/wall juncture inside beer walk-in cooler. Replace missing coving.
- R 6.0 Ceiling tiles in food preparation area are fissured. Ceiling tiles shall be smooth, easily cleanable.
- R 6.1 Missing light shield in donut display case. Replace missing light shield or provide a shatter-resistant bulb.
- R5.4 The dumpster is located on gravel. Dumpsters shall be located on a concrete or asphalt surface.
- (OK) R4.1 According to previous inspection report, Frigidaire upright non-commercial freezer is unapproved for use. Equipment acceptable for use shall be commercial grade NSF approved or equivalent. Contact Medina County Health Department prior to installing new equipment for approval. CSA listed commercial freezer.
- Note: The following foods offered for retail sale beyond the manufacturer use by or sell by dates:
- - Slim Jim Hot Oct. 6, 2010
- - Slim Jim Pepperoni Oct. 22, 2010
- - Nature Valley Sweet and Salty Nut Oct. 16, 2010
- Check and rotate stock on a regular basis.
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10/27/2010 | Standard2 | |
Restaurant representatives - add corrected or new information about Gurumukhi Inc., 741 Bank Street, Lodi, OH 44254 »