Hampton Inn, 3073 Eastpointe Drive, Medina, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 3.4- Cream cheese had an internal temperature of 57°F and hard boiled eggs 48°F. Maintain potentially hazardous foods cold at
- 41°F and below. Eggs were discarded a new chilled container was added. Ice was melted under cream cheese container. A new frozen insert has been purchased for the cream cheese.
- 6.2- Replace missing light fixture inside the upright cooler.
- *4.4/3.4- Upright cooler had an ambient air temperature of 47°F. Cream cheese inside unit at 47°F. At beginning of inspection cooler holding between 42F°-43°F. Doors were left open trying to replace light bulb and temperature never went back down.
- Manager will contact service and contact this office with the results or a reinspection will be conducted. A business card was provided.
- Notes: Paperwork provided on pancake batter indicates it does not support bacteria growth.
- Discussed three compartment set up. Sanitizer in small second compartment. Third compartment is used to rinse since it has the garbage disposal. Reportedly all equipment has contact time with sanitizer in the smaller sink.
- Box on apples indicates they are prewashed.
|
4/11/2012 | Standard 1 | |
- R/*3.4 The following potentially hazardous foods are holding at improper temperatures:
- - cream cheese at 55°F
- - omelets on the racks under the oven 46-54°F
- - butter at 56°F
- Potentially hazardous foods shall held at 41°F and below to prevent the growth of organisms. Discussed slacking of omelets with
- PIC. Omelets can be slacked at room temperature providing to product is held at 41°F and below.
- R/*5.3 Whole apples are available at the self service counter. Provide an indirectly drained food preparation sink to wash whole produce, or purchase prewashed produce. Prior to any changes in the plumbing, contact the MCHD plumbing inspector to obtain any required permits that may apply.
- *2.4/5.1 Observed pitchers pre-soaking in the hand sink. The hand sink shall be accessible to promote proper hand washing.
- Relocate pitchers to presoak on to a cart.
- Note: Discussed waffle mix with PIC. The packaging for the product does not contain instructions on how to hold the product after mixing. Provide this office any additional instructions from the manufacturer. Business card was provided.
|
10/3/2011 | Standard 1 | |
- R/*3.4 The following potentially hazardous foods are holding at improper temperatures:
- -skim milk at 52°F (should be 41°F and below)
- -2% milk at 45°F (should be 41°F and below)
- -sausage patties at 121-125°F (should be 135°F and above)
- Potentially hazardous foods shall hold cold at 41°F and below and/or 135°F and above to prevent the growth of organisms.
- R/4.8 The stir sticks on the self service counter are unprotected. Stir stick shall be individually wrapped or should be stored in an approved dispenser.
- R/5.3 Whole apples are available at the self service counter. Provide an indirectly drained food preparation sink to wash whole produce. Prior to any changes in the plumbing, contact the MCHD plumbing inspector to obtain any required permits that may apply.
- 5.1 An Ecolab Oasis 146 Multi-Quat Sanitizet dispensing system was intalled at the kitchen handsink. Handsinks shall not be used for other purposes other than handwasing. Relocate the dispensing system to the mop/utility sink.
|
9/29/2010 | Standard2 | |
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