- The following are repeat violations from the previous standard inspection report dated 2/8/2012:
- *3.4 Internal temperature of shredded cheese was 53°F in top portion of reach-in cooler. Reportedly, cheese will be marked with a time and consumed or discarded within 4 hours in the future.
- R*/3.4 Clumps in breading container stored at room temperature. Remove clumps or store breading under refrigeration.
- R4.1 Household Emerson and Whirlpool microwaves on premises. Equipment acceptable for use shall be NSF approved or equivalent. Replace household equipment. Contact Medina County Health Department prior to replacing equipment for approval.
- Note: Reviewed draft copy of menu with revisions for consumer advisory at time of inspection.
- Notes:- Please be advised a grease trap may be required based on the menu.
- - Dipper well spout is hanging below flood rim. Spout shall be located above flood rim. (Dipper well not in use at this time.)
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4/2/2012 | Follow Up 1 | |
- R*/3.4 Clumps in breading container stored at room temperature. Remove clumps or store breading under refrigeration.
- 4.1 Cooler with glass door beside pizza oven did not have a thermometer and had an ambient temperature of 43.2°F. Provide an accurate thermometer within +/-3°F in the warmest area of refrigeration units to assure foods are maintained at 41°F or below.
- 4.5 The following areas are soiled:
- R- grease accumulation on sides of fryers and side of griddle
- R- grease accumulation on side of pressure fryer
- R- food spill exterior surface of oven door
- - blades on lemon wedger
- - slicer blade and exterior of slicer
- - fryer basket for pressure fryer
- - hood over pressure fryer and stove
- - exhaust fan in storage room
- - white shield in ice machine
- - condenser fan covers in walk-in cooler
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R4.1 Household Emerson and Whirlpool microwaves on premises. Equipment acceptable for use shall be NSF approved or equivalent. Replace household equipment. Contact Medina County Health Department prior to replacing equipment for approval.
- 6.4 Soiled wall behind slicer. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 3.2 Observed 1 white bucket and 1 green bucket with a white substance in the back area where cooking utensils are stored and the chicken fryer is located, had no labels on them. Label food items to prevent confusion.
- C/3.2 A clear squeeze bottle with a clear liquid on the cooks line was not a labeled. Label food items to prevent confusion/misuse.
- Bottle was labeled during this inspection.
- 3.2 A plastic bowl was observed in the green bucket of white substance. Provide a handle with a scoop to prevent possible contamination.
- 3.2 Coffee filters with loose coffee was observed under the counter in the dining room. Cover food items to prevent possible contamination.
- 3.2 A pitcher of a white granular substance was observed under the counter in the dining room. Food containers shall be labeled with the name of the food and shall be covered to prevent possible contamination.
- 4.4 Door seal on left door of reach-in at cooks area is torn. Door seals shall be intact and in good repair.
- Notes:- Please be advised a grease trap may be required based on the menu.
- - Dipper well spout is hanging below flood rim. Spout shall be located above flood rim. (Dipper well not in use at this time.)
- See Critical Control Point Inspection report dated 2/8/2012.
- IV PERSON-IN-CHARGE: Reportedly, foods being re-heated are heated in the oven to 165°F, but foods on the steam table were not at proper temperatures. Foods must be reheated to 165°F prior to placing into hot holding unit. Recommend additional food safety training. Contact this office to schedule training or go to www.servsafe.com/starters.
- (Repeat) VII COLD HOLDING: Potentially hazardous foods holding at improper temperatures in top portion of cook line prep cooler, and walk-in cooler. Maintain foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust temperature of cooler and/or repair. Refrain from overfilling containers to help maintain proper temperatures.
- (Repeat)VIII DATE MARKING: No date mark on deli turkey, bologna, ham, macaroni and cheese, and chipped beef inside the walk-in cooler. Re-date foods upon removal from the freezer. Also observed cream pies without date marking in the cooler in the dining room and a peppermint pie with a date of 1/29. Food shall be consumed or discarded within 7 days.
- (Repeat) IX CONSUMER ADVISORY: Reminder statement is provided on the menu. Please identify menu items served undercooked to order. Reportedly, new menu will be provided in the near future.
- XI. PROTECTION FROM CONTAMINATION: Observed a container of raw chicken on a top shelf in walk-in cooler above liquid eggs.
- Raw animal foods shall be separated from raw ready to eat foods and cooked ready to eat foods. Relocate chicken to a bottom shelf under ready to eat foods.
- (Repeat)XII CHEMICAL: Observed an unlabeled spray bottle under dishwasher with a yellow liquid, unlabeled spray bottle with blue liquid on shelf under cash register. Toxic materials shall be properly identified. Label bottles to prevent confusion.
- Other temps. recorded today: chicken gravy - 41.5°F, walk-in brown gravy - 42.2°F*, walk-in cheese sauce - 151, steam table chicken noodle soup - 107°F*, soup kettle chicken and dumplings - 42.9°F, walk-in
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2/8/2012 | Standard2 | 3 accurate long stem thermometers available.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS - Observed cook crack raw eggs, wipe hands on towel, and then handled bread and english muffins with bare hands. Hands shall be properly washed after handling raw animal foods and any other time contamination occurs. Exposed ready-to-eat foods shall not be touched by bare hands.
Discussed bare hand contact and proper handwashing with PIC during inspection.
(Repeat) VII COOLING: Internal temperature of home fries in deep container cooling overnight inside the walk-in cooler was 47°F. Potentially hazardous foods shall be cooled rapidly to prevent possible growth of harmful bacteria which may cause a foodborne illness. Place foods in shallow pans with product depth two inches or less, ice baths, or chill wands to cool foods from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Discussed proper cooling of cooked foods with PIC.
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- The following are repeat violations from the previous standard and critical control point inspection reports dated 8/10/2011:
- *3.4 The following foods holding at improper temperatures:
- - cheese slices top area of prep cooler 51.6°F
- - potatoes, walk-in cooler 41.7°F
- - macaroni and cheese, walk-in cooler 41.8°F
- - deli ham, walk-in cooler 41.9°F
- Maintain potentially hazardous foods at 41°F or below. Maintain prep cooler lid closed during slow periods, and/or relocate cheese to bottom portion of prep cooler currently holding at 36.9°F.
- *3.5 Menu items served undercooked to order are not identified on the menu. Identify menu items served undercooked to order.
- 4.5 The following areas are soiled:
- - food spill exterior surface of oven door
- - soiled grey shelving inside walk-in cooler
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R4.1 Household Emerson and Whirlpool microwaves on premises. Equipment acceptable for use shall be NSF approved or equivalent. Replace household equipment. Contact Medina County Health Department prior to replacing equipment for approval.
- The following critical violation observed today:
- */C3.2 Ready-to-eat tuna salad stored below raw shell eggs. Store ready-to-eat food separate from raw animal foods to prevent possible cross-contamination.
- R6.4 Soiled floor covering in food preparation area. Physical facilities shall be cleaned as often as necessary to keep them clean.
- Notes: Please be advised a grease trap may be required based on the menu.
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9/19/2011 | Follow Up 1 | |
- *4.4 Zero ppm chlorine residual after final rinse cycle in automatic dishwasher. Maintain chlorine sanitizing residual at 50-200 ppm to effectively sanitize food contact surfaces. Manually sanitize equipment until repairs are complete.
- *4.5/4.6 Soiled can opener blade. Food contact surfaces shall be clean to sight and touch.
- */C 3.4 Clumps in breading container stored at room temperature. Remove clumps or store breading under refrigeration.
- 6.2 Caulk/seal employee handwashing sink in employee restroom to the wall.
- 6.1 Observed gaps surrounding screen door. Openings to the outside shall be tight-fitting to prevent possible pest entry.
- 6.4 Observed flies in food preparation area. Take steps necessary to control and eliminate flies.
- 4.4 Cracked/damaged plastic food container lids on hot holding unit. Replace damaged equipment.
- 4.5 The following areas are soiled:
- R- grease accumulation on sides of fryers and side of griddle
- R- soiled dishcrates
- - grease accumulation on side of pressure fryer
- - food spill exterior surface of oven door
- - soiled grey shelving inside walk-in cooler
- - food spill on True glass cooler door in dining area
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R4.1 Household Emerson and Whirlpool microwaves on premises. Equipment acceptable for use shall be NSF approved or equivalent. Replace household equipment. Contact Medina County Health Department prior to replacing equipment for approval.
- 4.4 Damaged shelf ledge above food prep cooler is chipping paint. Refinish to provide a smooth, easily cleanable surface.
- R6.4 Soiled floor covering in food preparation area. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.1 Missing light shield in vent hood. Replace missing light shield to prevent possible contamination.
- 6.0 Ceiling tiles in Blodgett oven area are fissured (small holes in the tiles). Provide ceiling tiles that are smooth and easily cleanable.
- 3701-21 Display current food service operation license.
- Notes: Please be advised a grease trap may be required based on the menu.
- See Critical Control Point Inspection report dated 8/10/2011.
- (Repeat) VII COLD HOLDING: Potentially hazardous foods holding at improper temperatures in top portion of cook line prep cooler, walk-in cooler, and salad bar (see page 1). Maintain foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust temperature of cooler and/or repair. Add additional ice to salad bar and refrain from overfilling containers to help maintain proper temperatures.
- VIII DATE MARKING: No date mark on deli turkey, bologna, and ham inside the walk-in cooler. Re-date foods upon removal from the freezer. Food shall be consumed or discarded within 7 days.
- (Repeat) IX CONSUMER ADVISORY: Reminder statement is provided on the menu. Please identify menu items served undercooked to order. Reportedly, new menu will be provided in the near future.
- XII CHEMICAL: Observed household insecticides in office area. If pesticides are necessary, obtain products that are safe for use in food handling areas.
- Other temps recorded today: pudding on ice 44.5°F* potato soup hot holding 169°F hamburger cooking 155°F
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8/10/2011 | Standard 1 | Observed raw animal foods properly stored separate from cooked, ready-to-eat foods inside the walk-in cooler.
(Repeat) VII COOLING: Internal temperature of bean soup in deep container cooling overnight inside the walk-in cooler was 49-53°F. Potentially hazardous foods shall be cooled rapidly to prevent possible growth of harmful bacteria which may cause a foodborne illness. Place foods in shallow pans with product depth two inches or less, ice baths, or chill wands to cool foods from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Person-in-Charge discarded soup at time of inspection.
IV PERSON-IN-CHARGE: Reportedly, soups are reheated in the microwave to 135°F. Foods must be reheated to 165°F prior to placing into hot holding unit. Recommend additional food safety training. Contact this office to schedule training or go to www.servsafe.com/starters.
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- XII CHEMICAL: Observed a faded label on spray bottle containing a blue liquid located on wheeled cart. Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Person-in-Charge labeled bottle today.
- (Repeat) IX CONSUMER ADVISORY: Reminder statement is provided on the menu. Please identify menu items served undercooked to order. Reportedly, new menu will be provided in the near future.
- One accurate digital thermometer available for use.
- Observed employee properly wash hands following break.
- Observed food employee change gloves after handling raw hamburger patty.
- Observed chili thawing properly under refrigeration.
- Discussed menu with Person-in-Charge.
- 6.2 Caulk/seal employee handwashing sink in employee restroom to the wall.
- 6.1 Observed a gap below the rear exit door. Openings to the outside shall be tight-fitting to prevent possible pest entry.
- 5.4 Uncovered refuse in dumpster. Refuse shall be covered.
- 4.5 The following areas are soiled:
- R- grease accumulation on sides of fryers and on interior surfaces of fryer cabinets
- R- soiled dishcrates
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.2 Chlorine test kit located on top of dishwasher appears to be water damaged. Replace damaged sanitizer test kit.
- R4.1 Household Galanz, Emerson, and Whirlpool microwaves on premises. Equipment acceptable for use shall be NSF approved or equivalent. Replace household equipment. Contact Medina County Health Department prior to replacing equipment for approval.
- R6.4 Soiled floor covering along edges in the equipment washing area, below fryers and behind Blodgett oven. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.4 Dust accumulation on food preparation sink drain line. Clean this. Note: Food preparation sink appears to be safe-wasted.
- Provide a two inch air gap to prevent possible contamination of food or clean equipment.
- 6.0 Ceiling tiles in Blodgett oven area are fissured (small holes in the tiles). Provide ceiling tiles that are smooth and easily cleanable.
- 6.4 Damaged floor tile in ladies restroom. Replace damaged floor tile to provide a smooth, easy to clean surface.
- Notes: Please be advised a grease trap may be required based on the menu.
- See Critical Control Point Inspection dated 2/14/2011.
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2/14/2011 | Critical Control Point 1 | Observed raw animal foods properly stored separate from cooked, ready-to-eat foods inside the walk-in cooler.
Repeat VII COOLING/COLD HOLDING: Foods marked with an (*) in chart below were holding at improper temperatures.
Maintain potentially hazardous foods at 41°F or below. Monitor cooling process to assure foods cool rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Refrain from over-filling containers too much in fliptop cooler and keep flip-top cooler lids closed to maintain proper temperatures. Please monitor and/or adjust temperatures as needed.
XI PROTECTION FROM CONTAMINATION: Observed a dented seam on canned whole white potatoes. Food packages shall be in sound condition to protect the integrity of the contents from possible contamination and/or adulteration. Store damaged goods in a separate, designated area for credit or return to the supplier. Person-in-Charge removed damaged can from dry storage area at time of inspection.
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- The following are repeat violations from the previous standard and critical control point inspection reports dated 8/31/2010:
- *3.4 The following foods are holding at improper temperatures:
- - sausage pieces in flip top prep cooler 47.3°F
- - sliced tomatoes in flip top prep cooler 50.5°F
- - sausage link inside prep cooler 42.9°F
- - mac salad inside walk-in cooler 42.4°F
- - potatoes inside walk-in cooler 42°F
- - hot dog inside walk-in cooler 41.6°F
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Maintain prep cooler lids closed and/or adjust temperature/repair if needed.
- *3.5 Identify menu items served undercooked to order to meet consumer advisory requirements.
- 4.5 The following are soiled:
- - dust accumulation on dry food storage shelving
- - soiled dishcrates
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 6.4/4.4 Damaged prep cooler door seals. Seals shall be intact.
- 4.1 Household microwaves in the kitchen. Equipment acceptable for use shall be NSF approved or equivalent.
- 6.4 Continue efforts cleaning the floor along edges and under equipment.
- 6.4 Grease splash on wall behind pressure fryer. Clean the wall more thoroughly.
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9/29/2010 | Follow Up 1 | |
- *4.5/4.6 The following food contact surfaces are soiled:
- - grease build-up on waffle iron
- - dried food debris on tongs hanging on oven near pressure fryer
- - dried food debris on pizza paddles
- - dried food debris on shake mixer blade in waitress area
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces. Reportedly, waffle iron is not used. Please remove unused, unnecessary equipment.
- *4.4/4.6 Chlorine residual was 0 ppm after final rinse in automatic dishwasher. Maintain chlorine sanitizing solution residual at 50-
- 200 ppm to effectively sanitize equipment. Pump did not appear to be functioning. Repair dishwasher. Manually sanitize equipment in the three-compartment sink until dishwasher is repaired.
- 4.5 The following areas are soiled:
- R- grease accumulation on sides of fryers and between fryers
- - grease accumulation on interior surfaces of fryer cabinets
- - soiled vent hood above fryers
- - soiled prep cooler door seals across from cooking equipment
- - food splash on interior surface of Galanz microwave
- - dust accumulation on dry food storage shelving
- - soiled can opener bracket surfaces attached to side of prep table
- R- soiled dishcrates
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 6.4/4.4 Damaged prep cooler door seals and missing "teeth" on potato cutter. Equipment shall be in good repair. Replace damaged equipment. Note: Reportedly, straight french fry cutter is not used. Please remove unused equipment.
- 4.4/4.1 Household microwaves in the kitchen. Equipment acceptable for use shall be NSF approved or equivalent.
- R6.4 Soiled floor covering along edges in the equipment washing area and below griddle. Physical facilities shall be cleaned as often as necessary to keep them clean.
- R6.4 Observed water damaged and/or missing ceiling tiles in the ladies restroom. Reportedly, roof has been repaired. Replace missing and damaged ceiling tiles.
- 6.4 Grease splash on wall behind pressure fryer. Clean the wall more thoroughly.
- 6.2 Provide adequate lighting (20 footcandles) in the ladies restroom.
- 6.1 Missing light shield inside the walk-in freezer. Replace missing light shield.
- C6.4 Sweatshirt on bread storage rack. Employees shall store personal clothing in a designated area separate from food and clean equipment.
- 6.4 Observed flies throughout operation. Take safe steps necessary to control and eliminate insects. Fly strips may be used provided they are not located above food or clean equipment.
- Notes: Please be advised a grease trap may be required based on the menu.
- See Critical Control Point Inspection dated 8/31/2010.
- VII COOLING: Internal temperature of hashbrowns cooling (stacked) inside the walk-in cooler was 44°F. Time temperature controlled for safety food shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours to prevent possible growth of harmful bacteria which may cause a foodborne illness. Cool foods rapidly utilizing methods such as division of large portions, ice baths, chill wands, and/or shallow pans. Food may remain uncovered during the cooling process.
- XII CHEMICAL: Observed an unlabeled spray bottle containing a purple liquid on cart below potato cutter. Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Person-in-Charge labeled bottle today.
- (Repeat) IX CONSUMER ADVISORY: Reminder statement is provided on the menu. Please identify menu items served undercooked to order. Reportedly, new menu will be provided in the near future.
- IV PERSON-IN-CHARGE: Person-in-Charge shall perform duties outlined in the Ohio Uniform Food Safety Code to eliminate critical violations.
- Ready-to-eat foods were properly dated inside the walk-in cooler.
- One accurate digital thermometer available for use.
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8/31/2010 | Standard 1 | Observed raw animal foods properly stored separate from cooked, ready-to-eat foods inside the walk-in cooler.
VII COLD HOLDING: Foods marked with an (*) in chart below were holding at improper temperatures. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Adjust temperatures and/or relocate foods to a refrigerator holding at 41°F or below.
III PREVENTION OF CONTAMINATION FROM HANDS: Observed food employee handle ready-to-eat toast with bare hands. Also observed shredded cheese sprinkled as a topping with bare hands. Employees may not handle ready-to-eat foods with their bare hands and shall use suitable utensils and/or single-use gloves. Discussed matter with employee and
Person-in-Charge.
III HANDWASHING: No soap available in the ladies restroom. Handwashing sinks shall be supplied with soap to facilitate proper handwashing. Person-in-Charge agreed to refill soap dispenser.
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