- *3.4 Observed the following food items were holding at improper temperatures:
- - Creamer 49°F
- - Sausage patties 93°F
- - Cream cheese 53°F
- Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- 4.5 Clean the soiled drawer under the coffee counter, clean the edge behind the donut case.
- 6.4 Continue to refurbish the backside of the newly installed wall surface, to provide a cleanable surface.
- 6.2 Provide a hand washing sign at the hand sink, to inform employees where to wash their hands.
- 4.8 Store donut boxes six inches off the floor to facilitate cleaning and to prevent contamination.
- R/6.1 Provide end caps on the light fixtures in the donut case. Repair these areas.
- R/5.0 Provide a grease trap in accordance with Ohio Building Code. Contact the Plumbing division with this office for appropriate permits and approvals. This item is on compliance agreement with on this office created 4/12/11. This items was to be corrected by 10/12/11. The operator requested an additional 2 month extension to complete this item. The grease trap will need to be installed according to the compliance agreement by 5/31/12.
- Notes: Provide this office with a copy of the water sample report for 2011.
- Operator newly installed True two door upright unit model number T-49, and True upright Freezer model number T-23F, and a stainless steel preparation table with a surrounding wall surface that minimizes contamination from consumers.
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2/16/2012 | Standard2 | |
- *7.1 Observed a variety of chemicals hanging from the food storage rack. Store chemicals separate from food and equipment tot prevent contamination. PIC was asked to relocate these chemicals
- R/6.1 Provide end caps on the light fixtures in the donut case, and in the rear storage/three-vat sink area. End caps were available onsite for installation.
- R/5.0 Provide a grease trap in accordance with Ohio Building Code. Contact the Plumbing division with this office for appropriate permits and approvals. This item is on compliance agreement with on this office created 4/12/11. This items was to be corrected by 10/12/11. The operator requested a six month extension to complete this item. The grease trap will need to be installed according to the compliance agreement by 3/30/12.
- 6.4 Observed some mouse dropping at the floor/wall junctures. Clean the mouse dropping and continue to provide pest control measures.
- 6.4 Repair the wall surface above the preparation table which is cracked, to provide a cleanable surface.
- 6.4 Provide the lacking base cove at the floor/wall juncture behind the Randell unit, to provide a cleanable surface.
- 4.4 Repair the damaged door seals on the Randell unit, to provide a cleanable surface and to facilitate with temperature maintenance.
- Notes: Provide this office with a copy of the water sample report for 2011.
- Operator removed the Hershey Ice Cream case and was considering to extend the front counter for preparation of sandwiches. Be advised the counter surface must be cleanable, and a food shield might be required.
- Model number for the newly installed Randell unit is 9301A.
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9/30/2011 | Standard 1 | |
- R/*3.4 The following foods were holding at improper temperatures:- Liquid egg mix was holding at 42°F
- - American cheese 58°F - Cooked eggs 65°F - Sausage 65°F
- - Everything bagel with sausage, egg, and cheese 117°F
- - Plain bagel with sausage, egg, and cheese 122°F
- Potentially hazardous foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- R/4.4 Repair the damaged drain board in the rear area.
- R/9.0/4.1 Operation is using a non-commercial refrigerator for potentially hazardous foods. Provide commercial grade or NSF approved equipment. Provide a thermometer in this unit. Contact MCHD (330) 723-9523 with make and model numbers of equipment added to this operation.
- R/6.1/6.2 Provide light shields &/or end caps on the light fixtures in the donut case.
- R/5.0 Provide a grease trap in accordance with Ohio Building Code. Contact the Plumbing division with this office for appropriate permits and approvals.
- R/4.1/9.0 Remove non-commercial Bravetti convection oven. Provide commercial grade equipment.
- Notes: Provide this office with a copy of the water sample report for 2010.
- Discussed Risk Level 3 activates with PIC. Foods licensed under a risk level 3 shall be prepared and served to order. One food item, once a week is permitted to be reheated in bulk, to 165°F within 2 hours.
- Operation added a Merco Savory hot holding unit model number MM-24 with UL sanitation label.
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4/12/2011 | Follow Up 2 | |
- R/*3.4 Liquid egg mix was holding at 45°F. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms.
- R/4.4 Repair the damaged drain board in the rear area.
- R/9.0/4.1 Operation is using a non-commercial refrigerator for potentially hazardous foods. Provide commercial grade or NSF approved equipment. Provide a thermometer in this unit. Contact MCHD (330) 723-9523 with make and model numbers of equipment added to this operation.
- R/6.4 Repair the damaged/water stained ceiling by the rear door.
- R/*4.1/2.4 Provide a long stem thermometer for monitoring food temperatures.
- R/6.1/6.2 Provide llight shields &/or end caps on the light fixtures in the donut case.
- R/3.2 Store coffee six inches off the floor to facilitate cleaning & to prevent contamination.
- R/*4.5/4.6/6.4 Wash, rinse, and sanitize the interior of the cabinets & drawers which contains mouse droppings. Continue to provide pest control measures.
- R/5.0 Provide a grease trap in accordance with Ohio Building Code.
- R/3.5 Provide an address on the honey.
- R/4.1/9.0 Remove non-commercial Bravetti convection oven.
- Provide this office with a copy of the water sample report for 2010.
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3/9/2011 | Follow Up 1 | |
- Note: Operation is preparing breakfast sandwiches, additionally this operation added a Master Bilt ice cream freezer. Based on these menu items this operation will be a Risk Level 3 <25,000 sqft for the 2011-2012 licensing year. This office will call with appropriate fees &/or a new application.
- The following violations were observed today:
- *3.4 Liquid egg mix was holding at 45°F, and creamer was holding at 43°F, sausage patties 120°F, and cooked eggs 133°F.
- Potentially hazardous foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- R/4.4 Repair the damaged drain board in the rear area.
- 9.0/4.1 Operation is using a non-commercial refrigerator for potentially hazardous foods. Provide commercial grade or NSF approved equipment. Provide a thermometer in this unit. Contact MCHD (330) 723-9523 with make and model numbers of equipment added to this operation.
- R/6.4 Repair the damaged/water stained ceiling by the rear door.
- *4.1/2.4 Provide a long stem thermometer for monitoring food temperatures.
- 6.4 Clean the floor/wall junctures under the three vat sink.
- 4.5 Clean the interior of the donut storage case, which is soiled.
- R/6.1/6.2 Repair the non-functioning light fixture in the donut case, also provide light shields &/or end caps on these fixtures.
- 4.8/3.2 Store cups and coffee six inches off the floor to facilitate cleaning & to prevent contamination.
- *4.5/4.6/6.4 Wash, rinse, and sanitize the interior of the cabinets & drawers which contains mouse droppings. Provide pest control measures.
- 5.0 Provide a grease trap in accordance with Ohio Building Code.
- 3.5 Provide an address on the honey.
- 4.1/9.0 Remove non-commercial Braretti convection oven.
- Notes: Operation added the following equipment:
- - Master Bilt Ice Cream Freezer model # IS42661 w/NSF label
- - Biaggra Pizza Oven model number 508 w/NSF label
- Provide this office with a copy of the water sample report for 2010.
- Discussed gloves, equipment, &/or deli tissue use with PIC.
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2/8/2011 | Standard 1 | |
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