- Note: Wall surfaces in the room behind the grill area were resurfaced with a cleanable surface.
- Operation added a True reach-in cooler in the grill area model number TUC-48, and a True upright unit used for catering event area model number T-49. Both with an NSF labels.
- Blodgett oven was relocated under the hood unit in the grill area.
- This office received the renewal application for the FSO license for the 2012-2013 licensing season. Per our records the licensed was issued and mailed from our office on 2/13/12.
- Reportedly the operation is still experiencing frequent back-ups from the floor drains throughout the kitchen. Please take all necessary actions to correct this problem and to prevent food-borne illness in this highly susceptible population operation.
- 4.5/6.4 Clean the following areas which are dusty or soiled:
- - walls in the pots and pan area were stained or soiled
- - door seals on the Beverage Air unit #6
- - floor/wall junctures by the Delfield unit #5
- - door seal on the True freezer in the Grill area were soiled
- - floor/wall junctures under the pot and pan sink
- - Unused lids on the storage rack in the salad area contained food splash. These lid were relocated to the dish area.
- Clean these areas.
- 4.4 Repair the exterior of the cabinet under the Crystal Lite dispenser which is bubbled, warped, to provide a cleanable surface.
- 3.2 Observed Pepsi cups were used as scoops in the Granola and Craisins. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 6.2 Repair the non-functioning light fixtures under the hood unit with the Blodgett oven, and on the tray line above the salad cooler, to provide lighting requirements as specified in OAC 3717.
|
2/22/2012 | Standard2 | PIC - Steve, and Bill
HOLDING: Potentially hazardous foods and refrigeration units were holding at improper temperatures. See temperature log below (*). Maintain potentially hazardous foods and refrigeration units at 41°F and below. These foods were relocated to the walk-in cooler during this inspection. PIC intended to monitor the cooler.
Thin diameter temperature measuring devices were available for use.
Foods are cooled in an ice bath to assure proper cooling parameters are achieved.
DATE MARKING: Observed an open package of cream cheese was dated 12/6, and ricotta cheese was dated 2/14/12.
Foods not used in 24 hours, shall be dated the day of opening and shall be used or discarded in seven calendar days.
PIC was asked to discard these foods.
Foods are temporarily reheating in the Tilt Skillet, until the new steamer arrives.
|
- *4.4/2.4/5.1 Observe the QAC wiping cloth bucket in the hand sink contained 0 ppm. Maintain QAC sanitizer at 150-400ppm in order to effectively sanitize, and keep the hand sink accessible to promote proper hand washing.
- 4.4/6.4 Repair the following damaged areas:
- R/- wall surfaces in the room behind the grill area were uncleanable
- - back of the steamer is leaking water, that is poling on the floor
- - Victory refrigeration unit on the tray line was holding at 34°F-44°F. Refrigeration units shall be maintained at 41°F and below.
- 4.5/6.4 Clean the following areas which are dusty or soiled:
- - R/ Ceiling vent in the pot and pans area
- - Spill under the Douwe Egberts coffee machine
- - Delfield reach-in unit with the pizza products was pooling water and contains towels lining the interior
- - Light shield in the cook's walk-in unit contains pooling water.
- Clean these areas.
- 6.2 Provide 10 foot-candles of lighting in the cook's walk-in cooler, currently 4-6 foot-candles.
- C/4.1 Provide an accurate thermometer in the True refrigeration unit in the room behind the grill area.
- 4.8 Store the refrigeration rack by the Victory tray line unit, six inches off the floor to facilitate cleaning and to prevent contamination.
|
8/29/2011 | Standard 1 | PIC - Steve, and Bill
HOLDING: Potentially hazardous foods were holding at improper temperatures. See temperature log below (*). Maintain potentially hazardous foods at 41°F and below.
Accurate temperature measuring devices were available for use.
PIC and several employees recently successfully completed the Serv Safe Course.
CHEMICAL: Observed a blue liquid substance in a stryofoam container was unlabeled and was stored on a cart with equipment. Properly label containers of chemicals to avoid confusion and misuse, and store chemicals in separate designated area from food and equipment to prevent contamination. This container was discarded today.
|
- *7.1 Observed a variety of chemicals stored under the three-vat sink with caramel sauce and coffee beans. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination.
- * 3.4/4.4 The following foods or refrigeration units were stored at improper temperatures:
- - Open air sandwich case contained an air temperature of 40-47°F - Chicken salad croissants were holding at 46.6°F
- - Chicken Caesar wraps were holding at 45.9°F - Turkey sandwich was holding 44°F
- - Roast beef sandwich 42.9°F - Pizza Calzone 42°F - Half and half in the creamer dispenser was holding at 58°F.
- Foods and refrigeration units shall be maintained at 41°F and below, to limit the growth of organisms. Recommend to discard food items holding above 45°F, and to adjust this unit. Foods were relocated from this unit today.
- 3.5 Observed a sugar cookies, and discounted bakery products which were lacking labeling. Provide labels with the ingredients in descending order, manufacturers name and address, and a weight.
- 6.4 Provide lacking base cove under the counter where the under the counter refrigeration unit was located.
- 6.2/6.1 Repair the non-functioning light fixtures and provide light shields or shatter proof bulbs in the large open air refrigeration case, to facilitate with cleaning and to prevent contamination.
- 4.4 Repair the damaged door seals on both the doors of reach-in unit.
- Note: Two additional storage areas are used in conjunction with this operation. One storage area contains packaged equipment and food items, and the dairy walk-in cooler in the kitchen is utilized for the storage of additional milk.
- Operation added a Manitowoc Ice machine to the operation.
|
7/12/2011 | Standard 1 | |
- 4.4/6.4 Repair the following damaged areas: - damaged ceiling tiles in the storage area
- R/- door seal on the walk-in freezer unit, all three the walk-in cooler units
- R/- wall surfaces in the room behind the grill area are damaged and pitted
- - floor surface surrounding and under the pizza reach-in unit.
- - foil and plastic wrapped surface on the side of the pot and pan equipment rack
- - cabinet door under the beverage dispensing machine in the grill area is damaged. Correct these areas.
- 4.5/6.4 Clean the following areas which are dusty or soiled: - bottom of the ovens as needed
- - floor surface under the dish machine contains pooling water
- - cabinet under the beverage dispensing machine in the grill area is soiled
- - floor surface under the steamer
- - Ceiling vent in the pot and pans area. Clean these areas.
- 5.1 Repair the leaky mop sink and the leaky pot and pans sink faucet. Plumbing shall be maintained in a state of good repair.
- 6.2 Repair the non-functioning light fixtures in the storage room.
- Note: The following equipment was added to the operation that contained and NSF, or ETL labels:
- - True refrigerator model number GDM-35SLSL-RF - Federal Grab and Go case - 5 Blodgett ovens
- - Victory refrigerator model number VR-2 - Victory freezer model number VF-2 - 3 Pierre's frozen units
- - 2 Carlisle Dinex refrigeration units model number IRAC15 - Aladdin Temp Rite Heat on Demand unit Model number IND250
- Under the counter dish machine was removed from the operation. Contact Medina county health department at 723-9523 with the make and model number of any equipment added to the operation.
|
2/18/2011 | Standard2 | PIC - Steve, Bill, and Tom
HOLDING: Potentially hazardous foods were holding at improper temperatures. See temperature log below (*). Maintain potentially hazardous foods at 41°F and below. Discussed with the PIC to adjust the Catering/event unit and the new
True unit.
R/DATE MARKING: The following food items contained improper date marking.
- Ham was dated 2/10, 2/6, or was lacking date marking
- Corned beef, turkey, and salami was lacking date marking
- Capicola was dated 1/24/11
Foods shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
TEMPERATURE MEASURING DEVICE: Temperature measuring device in the grill area was reading 26°F when placed in an ice bath. Devices shall be accurate within +/- 2°F, to monitor temperatures of foods. This device was calibrated today.
|
- R/4.4 Repair the chipping shelf surfaces under the tables in the cook's area, to provide a cleanable surface.
- *4.5/4.6 Utensils were being soaked in soapy water overnight and then used. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.4/6.4 Repair the following damaged areas:
- R/- door seal on the walk-in freezer unit
- - wall surfaces by the small chest freezer in the room behind the grill area.
- - duct tape on the wall surface and electrical panels in the salad/juice area
- - floor mats in the salad area
- - drawers in the cook's area
- 4.5/6.4 Clean the following areas which are dusty or soiled:
- - door seal on the on the reach-in unit under the toaster, salad unit, Jello unit, Useco unit/thickened juice
- - condenser on the drawered unit
- - floor under equipment in the grill area
- - backside of cook's equipment is dusty including gas lines
- - floor surface under the dish machine
- Correct these areas.
- Note: Small dish machine was not in use, during this inspection.
- Discussed hand signs in employee restrooms.
|
8/11/2010 | Standard 1 | HOLDING: Potentially hazardous foods and refrigeration units were holding at improper temperatures. See temperature log below(*). Maintain potentially hazardous foods at 41°F and below. Discussed with PIC, adjust units as needed.
R/DATE MARKING: Observed pepperoni was date marked 7/30/10. Foods shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days. PIC discarded this item.
Long stem thermometers available for use. PIC - Steve
Reportedly foods were reheated in the steamer to 165°F and above within two hours
Observed foods properly thawing under refrigeration.
Observed foods from the previous day were properly cooled.
Discussed with PIC beverage containers.
Observed proper use of gloves and proper hand washing practices.
Raw animal foods were properly stored.
Discussed whipped cream on desserts must be refrigerated.
Discussed with the PIC to adjust Tray line dessert unit air temperature holding at 41°F.
|
- 4.8 Observed stirrers were available for self-service. Provide individually wrapped stirrers or and approved dispenser to prevent consumer contamination.
- R/4.3/6.4 Observed a gap between the wall surfaces above the hand sink, and lacking caulk between the wall and hand sink junctures. Seal or resurface these areas to provide a cleanable surface.
- 4.0 Observed a wooden cart used for storage under the hand sink. Seal or resurface the cart to provide a cleanable surface.
- 3.5/3.2 Observed a variety of bakery products were available for consumer self-service which were lacking a utensils or means of serving, additionally these bakery products were lacking ingredients. Provide a means for dispensing the bakery items, also provide the ingredients for these items.
- 3.2 Bagels were unprotected in a basket for consumer self-service. Provide a means of protection to prevent contamination of these foods.
- 4.5 Clean the spill under the three vat sink.
- 6.4 Reportedly, Otis Spunkmeyer oven is not in use. Remove all unused, unnecessary equipment from premises.
- 6.2 Provide a hand sign in the men's restroom used by Scenic River employees informing then where to wash their hands.
- Note: Two additional storage areas are used in conjunction with this operation. One storage area contains packaged equipment and food items, and the cook's walk-in cooler in the kitchen is utilized for the storage of additional milk.
|
7/12/2010 | Standard 1 | |
Report review
Restaurant representatives - add corrected or new information about Medina Hospital Cafeteria, 1000 East Washington Street, Medina, OH »