Marie's, 130 East Smokerise, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: Marie's
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 130 East Smokerise, Wadsworth, OH
License #: FSO-C06-10
License holder: Joe Lenze
Total inspections: 5
Last inspection: 1/9/2012

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Inspection findings	Inspection Date	Type	Comments
3.1/6.3- Can of applesauce was deeply dented and was stored with other can goods. Do not use canned foods that are deeply dented and store in a separate designated location. Can was relocated to damaged can shelving. 3.4- Food throughout were date marked except for cooked sausage in the walk-in cooler. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Sausage was discarded. 4.5/4.6- Dough hand cutter and slicer were soiled. Clean and sanitize food contact surfaces to sight and touch. 6.4- Floor under equipment on grill line is greasy. Wall under wall slicer is soiled. Clean these areas. 4.5- The following equipment is soiled: wheels on equipment on back line, bottom of bread warmer, and salamander. Clean this equipment. 3701-21-25- At the beginning of the inspection no one with level one certification was on site. Per board of health motion please have one person on every shift certified. Servesafe.com/starters or check our website medinahealth.org 3.2- Label sugar/salt bulk bins at waitress stations to prevent confusion on misuse. 4.4- Bottom of raw chicken cooler is becoming damaged. Resurface or repair to facilitate cleaning and prevent possible contamination. 4.8- Fly swatter stored on shelving with pizza boxes. Store fly swatter separate from food and single-use items. Note: Pizza oven is scheduled to be cleaned.	1/9/2012	Standard2
CONSUMER ADVISORY- Consumer advisory available on the menu although the disclosure needs to be added (*) next to foods that are offered undercooked including steaks. Reportedly this will be added with the menu is changed in the near future. Observed covered beverage containers in the operation. Raw animal foods were stored separate from each other and other ready-to-eat foods. All chemicals were properly labeled and stored. Discussed monitoring cooling of meatballs and sausage that they are reaching 70°F within two hours and 70°F-41°F for a total time of six hours. Potentially hazardous foods are properly being reheated in the steamer or microwave to 165°F within two hours. Breading for raw chicken is reportedly sifted every four hours. Discussed purchasing a thin probe digital thermometer to monitor thin foods.	11/14/2011	Critical Control Point 2	COLD HOLDING- Potentially hazardous foods holding in waitress cooler and three door reach-in cooler at improper temperatures. See temperature log below (*). Potentially hazardous foods shall be held at 41°F and below to prevent bacteria growth which could contribute to food borne illness. Potentially hazardous foods held in the waitress cooler were discarded. DATE MARKING- Food were date marked throughout except for the cooked sausage removed from the freezer two days prior. Ready-to-eat potentially hazardous foods shall be date marked when prepared or opened and consumed within seven days. Cooked sausage was date marked during this inspection. TEMPERATURE MEASURING DEVICE- Five long stem thermometers available for use. Two of these were inaccurate reading 24°F and 40°F. Calibrate long stem thermometers to 32°F to accurately monitor potentially hazardous foods. These thermometers were calibrated during this inspection.
4.4/4.6- Dish machine is not reaching 180°F on the final rinse. Food contact surfaces shall be sanitized. Utilize the three compartment sink to sanitize utensils until it is repaired. Alco was contacted during this inspection. 4.5/4.6- Slicer from previous day had food debris build-up. Clean and sanitize the slicer after use. 6.4- The floor and wall junctures throughout and floors in the walk-in units are dirty. Clean this more thoroughly. 6.2- Provide hand wash signs at all hand sinks. Hand wash signs were provided during this inspection. 3701-21-25- No one on site with level one certification which was required by board of health motion in June 2010. Please be sure one person on each shift has level one certification. 4.5- Following equipment is dirty: green shelving by ovens, wheels on fryers, bottom of bread drawers, exterior of waitress cooler, interior and exterior waitress microwave, and three door Victory cooler as pooling water. Clean these areas.	5/24/2011	Standard 1	(Repeat) TEMPERATURE MEASURING DEVICE- All four long stem thermometers were inaccurate reading between 36°F- 44°F in an ice bath. Calibrate thermometers to 32°F in order to properly monitor potentially hazardous food temperatures. One of these was calibrated during this inspection. DATE MARKING- Majority of food were date throughout except for cut tomatoes. Cooked sausage had a date mark of 5/13. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. These foods were properly dated during this inspection. Reportedly date was not changed on cooked sausage. Observed foods cooling in the freezer with chill sticks. Soup was being reheated on the stovetop. Raw animal foods were stored separate from each other and other ready-to-eat foods. All foods were holding at 41°F and below.
4.5/4.6- Soda nozzles at waitress station had black build-up. Reportedly these are cleaned weekly and recommend cleaning the nozzles more frequently. 6.4- Walk-in freezer floor is dirty. Clean this. 6.4- The wall in dishmachine/handwash sink area is dirty. Clean this. 6.2- Replace the burned out light under the ventilation hood. 4.5- Clean the shelving in the walk-in beer cooler. Shelving area with food has food debris build-up. 5.1- Repair the leaking pipe under the three compartment sink. Plumbing shall be in good repair. C3.2- Ice scoop was buried in the ice machine. Store scoop outside the unit or in the holder provided. 4.1- There is a protruding wire in the chicken fryer basket. Replace the basket to prevent possible contamination and facilitate cleaning. Reportedly this is on order. 4.0- Remove the duct tape on the water bottle to facilitate cleaning.	11/12/2010	Standard2	COOLING- Foods throughout were cooled properly except for wedding soup from the previous night. Soup was placed in the freezer in a larger portion and lid left on. The internal temperature of the soup was 44°F. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Observed other foods with chill sticks in freezer. TEMPERATURE MEASURING DEVICE- Five long stem thermometers were available for use and one was reading 40°F in an ice bath. Calibrate to 32°F to accurately monitor potentially hazardous food temperatures. This thermometer was calibrated during this inspection. Ready-to-eat food throughout were properly date marked. Chemicals were properly labeled and stored. Separate area provided for any damaged cans. Raw animal foods stored separate from each other and ready-to-eat foods.
3.4- Rice pilaf cooling/holding in walk-in cooler with an internal temperature at 44°F. Hot sauce with rice cooling/holding between 44°F-49°F. These foods were covered and stacked on top of each other. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Do not stack foods and cool rapidly using an ice bath, chill wand, or leaving the lids off and putting in small portions. Discard any contaminated foods. 4.5- Clean the shelving across from the three compartment sink it is dirty. 4.4- Gaskets on the waitress cooler are torn. Equipment shall be in good repair. Reportedly these are on order.	6/8/2010	Follow Up 1

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