- The following is a repeat violation from the previous standard inspection report dated 4/27/2012:
- 6.1 Observed a gap below door near walk-in cooler and freezer. Eliminate gap to prevent possible pest entry.
- Thank you for your efforts to comply with the Ohio Uniform Food Safety Code.
- Soup inside walk-in cooler 35°F rice inside walk-in cooler 36°F chicken inside walk-in cooler <38°F ambient air temp upright cooler: 33°F cut tomatoes reach-in cooler 41°F
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5/31/2012 | Follow Up 1 | |
- Repeat VIII Date Marking: Some open deli meat packages were not dated inside the walk-in cooler. Ready-to-eat foods shall be dated at time original package is opened and consumed or discarded within 7 days. Note: Other food items appeared to be properly dated.
- Repeat VII Cold Holding: Internal temperature of deli turkey in top area of prep cooler on cook line was 50°F. Prepared dinner salads with cut tomatoes, dressings, and whipped topping stored in upright cooler with an ambient air temp of 53°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Refrain from over-filling food containers and maintain lids closed to maintain proper temperatures. Person-in-Charge instructed employee to relocate salad dressings, whipped topping, etc. to walk-in cooler at time of inspection.
- Please note foods in the walk-in cooler were holding at 41-42°F. Suggest adjusting walk-in cooler temperature to ensure foods are held at 41°F or below.
- Repeat III Handwashing: No papertowels available at employee handwashing sink in waitress area. Common hand towel provided at handwashing sink in bar area. Common hand towels are not permitted for use. Provide an adequate supply of papertowels to facilitate proper handwashing.
- XII Chemical: Observed sternos stored above equipment on storage shelf. Poisonous/toxic chemicals shall be stored separate from food and clean equipment. Person-in-Charge relocated sternos today.
- Catering equipment available onsite. Reportedly, no catered events scheduled at this time.
- Note: Foods are currently being reheated in steam table. Foods must be reheated rapidly to 165°F within 2 hours. If unit is unable to meet this requirement, reheat foods on the stove, in the oven, or in the microwave oven to 165°F prior to placing into hot holding unit.
- */R4.5/4.6 Observed dried food debris between meat tenderizer teeth and on large dough mixer blade. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.1 Inaccurate thermometer in upright cooler storing dinner salads, salad dressings, etc. Provide an accurate thermometer within
- +/-3°F in order to monitor temperature. Note: Ambient air temperature of this cooler was 53°F. See critical control point inspection dated 4/27/2012.
- 4.4/4.5 Observed ice accumulation on floor below walk-in freezer condenser. Repair any leaks and remove ice.
- R6.1 Missing light shield above three-compartment bar sink. Replace missing light shield to prevent possible glass contamination.
- 6.2 Non-working lights inside walk-in cooler and walk-in freezer. Provide 10 footcandles of light throughout walk-in units.
- 6.1 Observed a gap below door near walk-in cooler and freezer. Eliminate gap to prevent possible pest entry.
- 4.4 Damaged prep cooler door seals. Seals shall be intact.
- 3.2 Unlabeled squeeze bottle containing clear liquid. Label bottle with common name of food.
- 6.2 Non-working light in vent hood. Provide 50 footcandles of light in food preparation area.
- 4.5/6.4 Grease accumulation and food debris between fryers and on the floor below fryers. Clean these areas more thoroughly to remove grease and food debris.
- C 6.4 Coat on canned good rack. Store personal clothing in a separate, designated area.
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4/27/2012 | Critical Control Point 1 | Person-in-charge was Daryl
Person-in-Charge calibrated thermometer at time of inspection.
Chicken wings appeared to cool properly in a single layer on sheet pans inside the walk-in cooler.
Reportedly, foods are thawed inside the walk-in cooler.
VII Cooling: Internal temperature of mushroom soup inside walk-in cooler was 44°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F in a total of six hours. Discussed using ice baths, shallow pans, or chill wands to cool foods more rapidly with Person-in-Charge.
Repeat II Personnel Cleanliness: Observed an uncovered beverage left overnight in the dishwashing area. Also observed ashtrays with cigarette butts on equipment shelf near walk-in cooler. Employees shall consume beverages and use tobacco in a designated area or use covered beverages. Beverage was removed at time of inspection. Reportedly, employees smoke outside. Relocate ashtrays.
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- *4.5/4.6 Observed dried food debris between meat tenderizer teeth. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- 4.8 Pizza boxes stored on the floor in dry storage area. Store pizza boxes six inches above the floor.
- 4.1 Missing thermometer in pizza prep cooler. Replace missing thermometer. Current temp:<41
- 6.2 Observed burned out lights in the food preparation area and walk-in freezer. Replace burned out lights to provide adequate lighting.
- 6.1 Missing light shield on fixture above the three-compartment bar sink. Replace missing light shield to prevent possible contamination.
- 4.2 Unable to locate quat sanitizer test kit. Replace missing quat test kit in order to determine proper concentration.
- 6.4 Small flying insects observed in bar area. Take safe steps necessary to eliminate insects.
- 3.2 Unlabeled container storing salt in waitress area. Unidentifiable foods shall be labeled with common name to prevent confusion and/or misuse.
- 6.2 Missing sign in men's restroom notifying employees to wash their hands. Provide a handwashing sign in men's restroom.
- VIII Date Marking: Some open deli meat packages were not dated inside the walk-in cooler. Ready-to-eat foods shall be dated at time original package is opened and consumed or discarded within 7 days. Note: Other food items appeared to be properly dated.
- VII Cold Holding/Cooling: French Onion soup and chicken wings were holding between 42-43°F. Maintain foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust walk-in cooler temperature.
- III Handwashing: No papertowels available at employee handwashing sink in waitress area. Person-in-Charge shall provide an adequate supply of papertowels to facilitate handwashing. Person-in-Charge agreed to obtain papertowels today.
- Note: Foods are currently being reheated in steam table. Unknown if this unit is designed to reheat foods rapidly (cooker/warmer) in addition to hot holding. This will be reviewed. Please be advised foods must be reheated rapidly to 165°F within 2 hours.
- Reviewed menu with Person-in-Charge. Consumer Advisory is available for foods served undercooked to order.
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11/3/2011 | Standard2 | Person-in-charge was Daryl
One accurate thermometer available for use.
Chicken wings appeared to cool properly in a single layer on sheet pans inside the walk-in cooler.
Reportedly, large amounts of soup are cooled using an ice bath.
II Personnel Cleanliness: Observed two uncovered beverages in the food preparation area. Employees shall consume beverages in a designated area or cover beverages in food preparation area. Beverages were removed at time of inspection.
V Shellfish Tags: Observed shellfish stored in the walk-in cooler. Reportedly, shellfish is not a regular menu item and were obtained for clam bakes. Shellfish tags are not available. Maintain shellfish tags for 90 days in the future.
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- 4.2 Provide a quaternary ammonium chloride test paper kit for the bar three compartment sink.
- 6.2/4.4 The light in the walk-in freezer are not functioning due to frost build-up from the new door seal. The lights are scheduled for repair.
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4/8/2011 | Standard 1 | Person-in-charge was Daryl
Observed proper hot holding of potentially hazardous foods.
Observed proper reheating of potentially hazardous foods.
Observed proper date marking.
PROTECTION FROM CONTAMINATION: A container of cole slaw, in the walk-in cooler, was stored next to raw ground meet and below raw whole beef. Store ready-to-eat foods above and separate from potentially hazardous foods to prevent possible contamination. The cole slaw was relocated.
COLD HOLDING: Several potentially hazardous foods, on the flip top unit across from the grill, were holding above 41°F.
Hold all potentially hazardous foods at 41°F and below to prevent the growth of organisms. Close the lids between use and try storing less quantities of foods. Adjust the temperature of the unit as needed.
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