Lou's Diner, 22860 Medina Road, Medina, OH - Restaurant inspection findings and violations
Business Info
Name: Lou's Diner
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 22860 Medina Road, Medina, OH
License #: FSO-C233-11
License holder: LPC LLC
Total inspections: 2
Last inspection: 12/5/2011
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 22860 Medina Road, Medina, OH
License #: FSO-C233-11
License holder: LPC LLC
Total inspections: 2
Last inspection: 12/5/2011
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
12/5/2011 | Critical Control Point 2 | RE-HEATING: Observed potentially hazardous foods re-heating in the steam table. See temperature log below(*). Potentially hazardous foods shall be re-heated to 165°F on the stove top or in the microwave. Foods were placed on stovetop and re-heated to over 165°F. DATE MARKING: Observed foods throughout were not date marked. Ready-to-eat, potentially hazardous foods shall be date marked when opened or prepared and consumed within 7 days. Reportedly, manager stated that date marking will be implemented. PROTECTION FROM CONTAMINATION: Observed raw animal foods were improperly stored throughout including, but not limited to, raw ground beef sitting inside box with raw whole beef, green peppers next to raw beef inside walk-in cooler. Cheese slices stored directly on top of raw chicken and hot dogs stored on same plate as raw fish, all in the reach-in cooler. Raw animal foods shall be stored separate from each other and other ready-to-eat foods to prevent possible |
|
5/20/2011 | Standard 1 | Person-in-charge (PIC): Sergio PERSONAL CLEANLINESS: Employees shall drink from covered cups in the kitchen and food preparation areas. HOT HOLDING: See temperature log. Three potentially hazardous foods were holding at improper temperatures. Hold potentially hazardous foods at 41°F and below to prevent the growth of organisms. A burner on the stream table blew out. PIC corrected during this inspection. PROTECTION FROM CONTAMINATION: Observed raw chicken above ready-to-eat foods in the walk-in cooler. Store raw animal foods separate and below ready-to-eat foods to prevent cross contamination. Observed proper cooling under refrigeration in small shallow portions. Continue this practice. An accurate long stem thermometer was available for use. Reportedly reheating is done on the stovetop to 165°F with in 2 hours. |
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