Life Care Center Of Medina, 2400 Columbia Road, Valley City, OH - Restaurant inspection findings and violations

Business Info

Name: Life Care Center of Medina
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 2400 Columbia Road, Valley City, OH
License #: FSO-C235-10
License holder: Life Care Center of Medina
Total inspections: 4
Last inspection: 12/1/2011

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Inspection findings	Inspection Date	Type	Comments
R/ 6.1 Observed lacking end caps or end caps and light shields not pushed together in the cook areas. Provide shatter-proof bulbs or light shields, or push light shields and end caps together for protection from possible contamination. R/6.4 Repair the wall surface/base cove in the dish area by the equipment rack, and the electrical panel, to provide a cleanable surface. R/6.4 Clean the rusty floor surface in the upstairs walk-in cooler. R/6.2 Repair the non-functioning light fixtures throughout including the basement storage area, to provide lighting requirements as specified in OAC 3717. R/6.4 Repair the lacking or missing grout between the floor tiles as needed. R/6.4 Repair the damaged ceiling above the bread storage rack in the preparation area to provide a cleanable surface. 4.5 Clean the soiled fan in the dish area. Note: Many of the above listed violations are repeat violations which been on the standard inspection reports for the past several years. For example the lacking light shield on the cook's line has been noted as a violation on standard inspection reports since 6/6/2008, and the lacking grout, base cove, and rusty floor surface in the walk-in cooler is listed on standard inspection report 1/27/2009. Make and effort to correct the repeat violations on this report. The repeat violations will be monitored during the next standard inspection, if violations are not in compliance at that time a compliance agreement will be created. Operation added a True two door upright cooler.	12/1/2011	Standard2	Person-In-Charge: Chef Michael PROTECTION FROM CONTAMIANTION: Observed a can of beans and bacon, and mandarin oranges was dented on the rack with canned goods. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. These canned good was relocated to dented canned good rack. DATE MARKING: Observed the chicken breast was dated 11/23/11, turkey date mark was not legible, and ham was dated 11/22/11. Foods shall be dated the day of preparation and shall be use or discarded in seven calendar days. These food items were discarded today. CHEMICAL: Observed the liquid soap was stored on the equipment rack. Toxic chemicals shall be stored in a separate designated area from food on equipment. These chemicals were relocated today.
R/C/*4.4 The QAC sanitizer contained greater than 400ppm in a spray bottle. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize. R/ 6.1 Observed lacking end caps or end caps and light shields not pushed together in the cook areas. Provide shatter-proof bulbs or light shields, or push light shields and end caps together for protection from possible contamination. R/6.4 Repair the wall surface/base cove in the dish area by the equipment rack, and the electrical panel, to provide a cleanable surface. R/6.4 Clean the rusty floor surface in the upstairs walk-in cooler. R/6.2 Repair the non-functioning light fixtures throughout, to provide lighting requirements as specified in OAC 3717. 6.4 Clean the floor under the dish machine, and the steamer which is stained or soiled. 6.4 Repair the lacking or missing grout between the floor tiles as needed. 4.4 Repair the chipping and uncleanable shelf surface under the preparation table, also clean this area. 6.4 Repair the damaged ceiling above the bread storage rack in the preparation area to provide a cleanable surface. 3.2 Defrost the ice accumulation on the food products under the condenser unit in the walk-in freezer. Discard and contaminated food. 6.4 Repair the damaged ceiling vent in the employees restroom to provide a cleanable surface. 6.2 Provide a hand washing sign in the employee restroom, to inform employee where to wash hands.	6/29/2011	Standard 1	Person-In-Charge: Chef Michael HOLDING: Refer to log below. Foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Discard any food items holding at 45°F and above. PROTECTION FROM CONTAMIANTION: Observed a can of tomato soup was dented on the rack with canned goods. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. This canned good was relocated to dented canned good rack. COOLING: Observed the Roast beef was holding at 42°F after 12-13 hours cooling. Foods shall be rapidly cooled from 135°F-70°F within 2 hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Recommend to discard this food item, and to limit portion size for cooling.
C/*4.4 The QAC sanitizer contained greater than 400ppm in a spray bottle. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize. R/ 6.1 Observed lacking end caps or end caps and light shields not pushed together in the cook areas. Provide shatter-proof bulbs or light shields, or push light shields and end caps together for protection from possible contamination. R/6.4 Repair the wall surface/base cove in the dish area by the equipment rack, and the electrical panel, to provide a cleanable surface. R/6.4 Clean the rusty floor surface in the upstairs walk-in cooler. 6.2 Repair the non-functioning light fixtures throughout, to provide lighting requirements as specified in OAC 3717.	1/21/2011	Standard2	Person-In-Charge: Chef Michael Proper food storage observed. Food and refrigeration units were holding at proper temperatures today. Foods are reportedly properly thawing under running, draining water, and under refrigeration. Discussed when thawing foods under water the food item, shall be maintained at 41°F and below to limit the growth of organisms. CHEMICAL: Observed Power Clean was stored with food on the preparation table. Toxic chemicals shall be stored in a separate designated area for food and equipment to prevent contamination. This chemicals were relocated today. DATE MARKING: Observed Beets were dated 1/10/11-1/23/11. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. This food was discarded today.
4.5/4.6 The ice machine shield was soiled and contains a mold like growth. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. C/4.4 The QAC sanitizer contained 400ppm in a spray bottle. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize. R/ 6.1 Observed lacking end caps or end caps and light shields not pushed together in the cook areas. Provide shatter-proof bulbs or light shields, or push light shields and end caps together for protection from possible contamination. R/6.4 Repair the wall surface in the dish area by the equipment rack, and the electrical panel, to provide a cleanable surface. R/6.4 Clean the rusty floor surface in the upstairs walk-in cooler. R/4.8 Store the oven rack six inches off the floor to facilitate cleaning and to prevent contamination. 4.4 Repair the non-functioning plate warmer (reportedly the part for this unit is on order). 6.4 Clean the floor in the walk-in cooler in the basement which contains a spill, floor under the dish machine. Note: Dish machine did sanitize during the final rinse cycle, but the dish label contained an inconsistent reaction (See attached dish label). Dish machine rinse temperature must reach 190°F during the final rinse cycle and 160°F, at the plate surface. Make necessary repairs, or adjust the water jets. Douwe Egberts/coffee machine Dagma k72 with NSF Label, a Dinex plate warmer model number IDW32 with NSF label was added to the operation.	7/29/2010	Standard 1	Person-In-Charge: Chef Michael Accurate long stem temperature devices (3) were available for use. Proper food storage observed. Food and refrigeration units were holding at proper temperatures today. Foods are reportedly properly thawing under running, draining water, and under refrigeration. HOLDING: Peas were holding at 44°F and ham was holding at 42°F in the refrigeration unit. Maintain foods at 41°F and below, to limit the growth organisms. These food items were discarded today or relocated to another refrigeration unit. CHEMICAL: Observed chaffing fuel was stored with food or equipment in the basement storage area. Toxic chemicals shall be stored in a separate designated area for food and equipment to prevent contamination. These chemicals were relocated today.

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