Hammer's Barn & Grill, 965 Marks Road Unit C, Valley City, OH - Restaurant inspection findings and violations

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Business Info

Name: Hammer's Barn & Grill
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 965 Marks Road Unit C, Valley City, OH
License #: FSO-C346-11
License holder: 965 Inc.
Total inspections: 3
Last inspection: 2/9/2012
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Inspection findings

Inspection Date

Type

Comments
  • R/CHEMICAL: Observed medicated spray stored on a shelf above and beside food and equipment. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated the medicated spray today.
  • CHEMICAL: Observed an unlabeled spray bottle behind the bar. Label all toxic chemicals in order to prevent confusion or misuse.
  • PIC agreed to label the bottle.
  • HANDWASHING: Observed the bar hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Discussed the need for single-use paper towels as opposed to the hand towel for hand drying. PIC agreed to provide paper towels.
  • -2 accurate long stem thermometers available.
  • -Observed single-use gloves to prevent bare hand contact.
  • -PIC knowledgeable of proper cooling and reheating procedures.
  • -PIC knowledgeable of proper thawing under refrigeration.
  • -Observed proper raw animal food storage.
 2/9/2012Critical Control Point 2R/DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-no date ham in the reach-in cooler
-no date turkey in the reach-in cooler
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC. PIC agreed to discard the foods.
COLD HOLDING: Observed the following foods cold holding improperly in the reach-in/prep cooler:
-turkey 43°F
-ham 44°F
-shredded cheese 44°F
-parmesan cheese 43°F
-hummus 42.7°F
Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC agreed to discard the foods and adjust the cooler. See the Standard 2 report dated 2/9/12.
  • COLD HOLDING: Observed whipped butter stored on the counter at 72°F. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the butter to the reach-in cooler today.
  • CHEMICAL: Observed fryer cleaner stored on a shelf above and beside food and equipment. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated the fryer cleaner today.
  • NOTE: Consumer advisory statement is listed at the bottom of the menu. However, the * is beside menu items, such as chicken, which cannot be served under-cooked. Revise menu with the * denoting only the items which may be served under-cooked (ex: hamburgers, steak, etc)
  • NOTE: Consumer advisory statement is at the bottom of the menu. At the next menu printing, please denote with an (*) next to the items that may be served under-cooked.
  • -2 accurate long stem thermometers available for use.
  • -Observed PIC wash hands and change gloves after handling raw steak.
  • -PIC knowledgeable of proper thawing under refrigeration or cold running water.
 9/1/2011Critical Control Point 1R/DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-C/no date sloppy joe made 8/28
-C/no date taco meat 8/28
-C/no date chicken wings made last week
-C/no date corned beef sliced 8/30
-7/15 turkey 7/9 ham in the reach-in; date after pulling from freezer
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the foods and discarded the chicken wings that were beyond 7 days.
COOLING: Observed a large container of chicken wings, cooled in a large container, at 46°F in the upright cooler. Foods shall be cooled rapidly from 135°F-70°F within 2 hours and from 135°F-41°F in a total of 6 hours. Recommend using ice bath for larger portions or shallow pans with small portions in the cooler. Chicken wings were discarded.
COLD HOLDING: Observed whipped butter stored on the counter at 72°F.
  • Maintain foods hot holding at 135°F or above or cold holding at 41°F or below in order to limit bacterial growth. PIC discarded the baked potatoes today.
  • DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
  • -pepperoni 8/27
  • -sausage no date
  • -2 bags of deli ham 9/8
  • -open hot dogs no date
  • -ribs 9/8
  • Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the pepperoni, sausage, ham, and ribs. PIC stated that the hot dogs were opened on 9/15 and dated the package.
  • NOTE: Consumer advisory statement is listed at the bottom of the menu. However, the * is beside menu items, such as chicken, which cannot be served under-cooked. Revise menu with the * denoting only the items which may be served under-cooked (ex: hamburgers, steak, etc)
  • NOTE: Discussed cooling methods with PIC. Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Cool foods rapidly by using small, shallow portions or an ice bath.
  • -3 accurate long stem thermometers available for use.
 2/10/2011Critical Control Point 1R/DATEMARKING: Observed opened ham and other deli meats in the reach-in cooler lacking a date mark. Reportedly, the deli meats were pulled from the freezer on Monday. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to date the foods.
TEMPERATURE MEASURING DEVICE: One long stem thermometer was reading 40°F in the ice bath. Maintain thermometers accurate to 32°F +/- 2°F in an ice bath in order to properly monitor food temperatures. Thermometer was calibrated today. One other accurate long stem thermometer was available for use.
COOLING/COLD HOLDING: Observed a large container of chicken noodle soup, made last night, at 52°F in the upright cooler. Foods shall be cooled rapidly from 135°F-70°F within 2 hours and from 135°F-41°F in a total of 6 hours.
Recommend using ice bath for larger portions or shallow pans with small portions in the cooler. Soup was discarded.

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