Lodi Community Hospital, 225 Elyria Street, Lodi, OH 44254 - Restaurant inspection findings and violations

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Business Info

Name: Lodi Community Hospital
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 225 Elyria Street, Lodi, OH 44254
License #: FSO-NC37-10
License holder: Lodi Community Hospital
Total inspections: 4
Last inspection: 12/8/2011
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Inspection findings

Inspection Date

Type

Comments
  • *4.4 Chlorine sanitizer residual was less than 50 ppm in wiping cloth bucket. Chlorine residual was greater than 200 ppm in spray bottle. Maintain chlorine residual at 50-200 ppm to effectively sanitize without leaving a toxic residue.
  • 6.4 Dust accumulation on walk-in cooler ceiling. Clean the ceiling to remove dust.
  • 4.4 Door handle for walk-in cooler appears to be in disrepair. Equipment shall be in good repair.
  • 2.2 Employees wearing watches. Food employees are prohibited from wearing wrist jewelry. Note: Medical alert bracelets may be worn high on the arm.
  • 3.2 Apples on display are exposed to possible consumer contamination. Cover apples during display to prevent possible contamination.
  • Overall, operation appears clean and organized!
  • See Critical Control Point Inspection report dated 12/8/2011.
 12/8/2011Standard2Person-in-Charge present: Sherry demonstrates knowledge in safe food handling practices.
Observed ready-to-eat foods properly dated inside the walk-in cooler.
Two accurate digital probe thermometers are available for use.
This operation serves a highly susceptible population. Reportedly, eggs are served fully cooked and/or pasteurized liquid egg is used to prepare meals.
Observed poisonous/toxic chemicals properly labeled and stored separate from food and clean equipment.
Observed employee wearing single-use gloves to prevent bare hand contact with ready-to-eat baked potato.
  • 4.5 Observed dust accumulation on air conditioner vent. Clean equipment to remove dust.
  • 6.4 Soiled floor near drain below ice maker. Clean this area more thoroughly.
  • 5.4 Missing lid on waste container in ladies room. Replace missing lid.
  • Overall, operation appears clean and organized.
  • Notes: New commercial Victory upright freezer model #VF-1 installed in back of kitchen is NSF approved for use.
  • See Critical Control Point Inspection report dated 6/29/2011.
 6/29/2011Standard 1Person-in-Charge present: Sherry demonstrates knowledge in safe food handling practices.
Observed ready-to-eat foods properly dated inside the walk-in cooler.
An accurate digital probe thermometer is available for use.
This operation serves a highly susceptible population. Reportedly, eggs are served fully cooked and/or pasteurized liquid egg is used to prepare meals.
Observed food employee properly wear single-use gloves to prevent bare hand contact while slicing ready-to-eat vegetables.
Frozen ground beef was placed in the steamer to cook at time of inspection. This is a safe method for thawing foods.
Other safe methods include under refrigeration provided raw meats are stored below cooked, ready-to-eat foods to prevent cross-contamination.
Discussed emergency plans for events such as boil advisory or power outage.
  • Operation satisfactory at time of inspection.
  • Note: New commercial True display cooler added in dining area model #TSID-48-4 is NSF approved for use.
  • See Critical Control Point Inspection report dated 12/3/2010.
 12/3/2010Standard2Person-in-Charge present: Sherry demonstrates knowledge in safe food handling practices.
Observed ready-to-eat foods properly dated inside the walk-in cooler.
An accurate, small diameter digital probe thermometer is available for use.
This operation serves a highly susceptible population. Reportedly, eggs are served fully cooked. Pasteurized liquid egg is also used.
Observed food employee properly wear single-use gloves to prevent bare hand contact while preparing ready-to-eat deli sandwiches.
Poisonous/toxic chemicals are properly labeled and stored separate from food and clean equipment.
  • 3.2 Unlabeled bulk food container. Unidentifiable foods shall be labeled with common name.
  • 4.5 Clean the area surrounding fryer more thoroughly to remove grease splash.
  • Overall, operation appears very clean and organized.
  • Commercial Amana microwave added to operation is NSF approved for use.
  • See Critical Control Point Inspection report dated 7/15/2010.
 7/15/2010Standard 1Person-in-Charge present: Sherry demonstrates knowledge in safe food handling practices.
Observed ready-to-eat foods properly dated.
A small diameter digital probe thermometer is available for use.
This operation serves a highly susceptible population. Reportedly, eggs are served fully cooked. Pasteurized liquid egg is also used.
Observed food employee proper wear single-use gloves to prevent bare hand contact with ready-to-eat tomatoes.
Poisonous/toxic chemicals are properly stored in a separate, designated area to prevent possible contamination of food and clean equipment.

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