Liberty Residence, 250 Smokerise, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: Liberty Residence
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 250 Smokerise, Wadsworth, OH
License #: FSO-C293-11
License holder: Liberty Residence
Total inspections: 5
Last inspection: 4/17/2012

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Inspection findings	Inspection Date	Type	Comments
3.2 - Container of cracker meal in dry storage area did not have a label on it and a cup was stored inside to use as a scoop. Food containers shall be labeled with the name of the food to prevent confusion/misuse. Also, provide a handled scoop to prevent contamination. Discussed with PIC. 3.2 Observed fruit in a basket in dining hall with stickers still on them. Produce shall be washed thoroughly prior to preparation. 4.5 - The following items/equipment need cleaning: - the walk-in freezer door seal is soiled - pooling water in the bottom of the reach-in cooler - grease build-up on sides of fryer and griddle - Traulsen freezer has ice accumulation on bottom shelf and on packaged frozen vegetables and the shelving. Equipment shall be free of an accumulation of dirt, dust, food residue and other debris. Discussed with PIC during inspection. 6.4 - The floor under the dish machine area is soiled, especially under/around garbage disposal area. Physical facilities shall be cleaned as often as necessary to keep them clean and to prevent pest attraction. Discussed with PIC during this inspection. 6.4 - Employee coat was laying on top of single-use items such as styrofoam containers. Employee personal items shall be stored in a separate, designated area. PIC relocated coat during this inspection. NOTE: This inspection was conducted due to an investigation of several ill residents at this facility.	4/17/2012	Other	COLD HOLDING- Milk stored in the bottom of reach-in cooler by coffee/juice area in kitchen was improperly holding at 47°F and ambient temperature of cooler was 45°F. (See temperature log below). Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Discussed with PIC during inspection. PROTECTION FROM CONTAMINATION - One large can of cranberry sauce had a deep dent in the top of the can. Food packages shall be in good condition to protect the integrity of the contents. PIC set can aside from others to be sent back for credit. TEMPERATURE MEASURING DEVICES - One of the two long stem thermometers was not accurate. Food temperature measuring devices shall be accurate within +/- 2°F. Thermometer was calibrated during this inspection. One of two accurate long stem thermometers were available. Chemicals were properly stored and labeled
6.2- Replace the burned out light under the ventilation hood. */C 4.4- Wiping cloth bucket did not have any sanitizer residual. Maintain sanitizer at 50-200 ppm to effectively sanitize food contact surfaces. Reportedly bucket had been just made and sanitizer was not added.	2/3/2012	Standard2	DATE MARKING- Cut tomato from previous day was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days. Cut tomato was discarded during this inspection. COLD HOLDING- Cooked chicken on counter was being cut for chicken salad. Chicken had an internal temperature between 84°F-92°F. At the time of inspection chicken was not being cut and employee was not in the kitchen. Encourage food employees to work on one task at a time and place chicken in cooler if it cannot be prepared in a timely manner. CROSS CONTAMINATION- Raw turkey sitting on a box of raw beef. Raw ground beef in same container as raw whole beef. Cheese slices against flat of raw shell eggs in the upright cooler. Raw animal foods shall be stored separate from each other and other ready-to-eat foods to prevent possible cross contamination. Discussed with PIC. Two accurate long stem thermometers were available.. Chemicals were properly stored and labeled
4.5/4.6- Interior of ice machine has black residue on guard. Clean and sanitize interior of the ice machine. Food contact surfaces shall be clean to sight and touch. 4.5- Bottom of upright freeze in basement has an accumulation of ice. Defrost freezer. 6.2- Replace the burned out light in the storage room. 6.4- Clean the dirty floor and wall juncture under the dishmachine.	8/29/2011	Standard 1	PROTECTION FROM CONTAMINATION- Raw pork and fully cooked ham stored on same tray in walk-in cooler. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. Discussed with person in charge. DATE MARKING- Sliced turkey with a date mark of 8/11 and 8/7. Ready-to-eat potentially hazardous foods shall be consumed within seven days. Turkey was discarded during this inspection. HOLDING- Box of chicken on counter with an internal temperature of 52°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Chicken was placed in the bottom shelf of the upright cooler. Accurate long stem thermometer available for use. Observed employees using single-use gloves to handle ready-to-eat foods.
4.4- Gaskets on the bottom of the waitress cooler is torn. Equipment shall be in good repair. 6.1- Adjust rear outside door so it is completely self closing.	2/3/2011	Standard2	(REPEAT) PERSONNEL CLEANLINESS- Open beverages in the kitchen. Food employees shall drink in a separate designated area or provide a covered beverage container. (REPEAT) DATE MARKING- Turkey had a date mark of 9/15. The date turkey was removed from the freezer was not indicated on the package. Ready-to-eat potentially hazardous foods shall be date marked when removing from the freezer in order have to seven day consume by date. CHEMICAL- Spray bottle with bleach was not labeled. Solution was reportedly bleach and water and used to clean preparation counter. Solution was so too strong for the range on the chlorine test strip kit. Label all toxic chemicals and discard solution and be sure concentration is between 50- 200 ppm to prevent possible contamination. One accurate long stem thermometer available for use.
4.4- QAC sanitizer at 400 ppm in the three compartment sink. Maintain sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces. 4.4- Shelving in the walk-in cooler is rusty. Reportedly new shelving will be ordered this week. Equipment shall be maintained in good repair. 4.1- Provide an accurate thermometer in the waitress cooler holding at 50°F. *4.5/4.6- Ice maker shield has black residue. Clean and sanitize interior of ice machine.	8/10/2010	Standard 1	COLD HOLDING- Ambient air temperature of the upright waitress cooler was 46°F. Milk in the cooler was 50°F and cut lemons 48°F. Repair unit in order to maintain potentially hazardous foods cold at 41°F and below. Refrigeration company was contacted during this inspection. Discard any contaminated foods. PERSONNEL CLEANLINESS- Server was drinking coffee on the serving line. Food employee drinking from an open container on the preparation table. Food employees shall drink in a separate designated area or provide a covered beverage container. TEMPERATURE MEASURING DEVICE- Long stem thermometer reading 44°F in an ice bath. Calibrate thermometer to 32°F to accurately monitor potentially hazardous food temperatures. Thermometer was calibrated during this inspection. DATE MARKING- Thawed sliced turkey dated 7/14. Turkey was actually frozen on 7/14. Foods must be dated when removed from the freezer and discarded within seven days. Discussed date marking requirements with frozen foods.

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