- The following are repeat violations from the previous standard inspection report dated 12/12/11:
- 6.4 Soiled (yellowed) ceiling surface in the kitchen. Continue efforts to clean the ceiling.
- 6.4 Observed evidence of mice in the basement. Take safe steps necessary to control and eliminate rodents.
- Thank you for your efforts to comply with the Ohio Uniform Food Safety Code. Continue efforts developing and implementing cleaning and maintenance schedule.
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2/24/2012 | Follow Up 2 | |
- The following are repeat violations from the previous standard inspection report dated 12/12/11:
- *4.1 Reportedly, Person-in-Charge has not replaced the inaccurate long stem thermometer and digital thermometer does not work.
- Provide an accurate thermometer with a range of 0-220 degrees Fahrenheit.
- *4.5/4.6The following food contact surfaces are soiled:
- - dried food debris on underside surface of meat slicer blade
- - can opener blade
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.5 The following areas are soiled:
- - frost accumulation on walk-in freezer shelving (discard any contaminated food)
- - pizza oven conveyor
- - back surface of stove
- - side of grill
- - grease accumulation on sides of open fryers and fryer cabinets
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Clean this equipment more thoroughly.
- 6.4 Observed grease and food debris accumulation on the floor below cooking equipment including stove, griddle, and fryers.
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.4 Soiled (yellowed) ceiling surface in the kitchen. Clean the ceiling.
- 4.4 Damaged Hussmann reach-in cooler door seal. Seals shall be intact.
- 6.2 Non-working light inside three-door reach-in cooler storing chicken and hamburger. Replace non-working light.
- 4.5 Soiled fan guards inside three-door reach-in cooler storing raw chicken and hamburger. Clean the fan guards.
- 6.4 Observed a personal jacket on food storage rack. Employees shall store personal items in a designated area separate from food and equipment.
- 6.4 Soiled walk-in cooler floor. Clean the floor more thoroughly.
- 6.2 Inadequate lighting inside the walk-in freezer. Provide 20 footcandles of light throughout the walk-in freezer.
- 6.4 Observed evidence of mice in the basement including droppings and chewed package. Take safe steps necessary to control and eliminate rodents.
- 6.4 Observed dog feces in basement pop storage area. Animals (pets) are prohibited in food service operation. Clean and sanitize the basement floor.
- 6.4 Observed moisture below pop syrup box storage units. Take steps necessary to eliminate moisture in basement and clean the floor.
- 6.1 Missing end caps on light shields above ice maker. Replace missing end caps in this area to prevent possible contamination.
- 6.4 Damaged ceiling tiles in women's restroom. Repair any leaks and replace damaged ceiling tiles.
- *2.4 many repeat violations observed during this inspection. Person-in-Charge shall perform duties outlined in the Ohio Administrative
- Code. Take steps necessary to correct repeat violations.
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1/27/2012 | Follow Up 1 | |
- PERSONNEL CLEANLINESS: Uncovered beverage in rear food preparation area. Employee beverages shall be covered. Discussed matter with Person-in-Charge.
- TEMPERATURE MEASURING DEVICE: One inaccurate long stem thermometer registered 38°F in ice water. Thermometers shall be accurate within +/- 2°F in order to determine proper cooking/holding temperatures of foods. Educated how to calibrate.
- COLD HOLDING: Internal temperature of milk was 45°F in display cooler in server area. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Adjust cooler temperature. Note: Temperature in bottom portion of cooler was below 41°F.
- *4.5/4.6The following food contact surfaces are soiled:
- R- dried food debris on underside surface of meat slicer blade
- R- can opener blade
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 3.2 Uncovered breading stored at room temperature. Sift to remove clumps and cover breading.
- 4.5 The following areas are soiled:
- - frost accumulation on walk-in freezer shelving (discard any contaminated food)
- - pizza oven conveyor
- - grease build-up surrounding pressure fryer opening
- - back surface of stove
- - side of grill
- R- vent hood and filters above grill, griddle, and stove
- - grease accumulation on sides of open fryers and fryer cabinets
- - vent hood and filters above open fryers
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Clean this equipment more thoroughly.
- R 6.4 Observed grease and food debris accumulation on the floor below cooking equipment including stove, griddle, and fryers.
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- R6.4 Soiled (yellowed) ceiling surface in the kitchen. Clean the ceiling.
- 4.4 Damaged Hussmann reach-in cooler door seal. Seals shall be intact.
- 6.2 Non-working light inside three-door reach-in cooler storing chicken and hamburger. Replace non-working light.
- 4.5 Soiled fan guards inside three-door reach-in cooler storing raw chicken and hamburger. Clean the fan guards.
- 6.4 Observed a personal jacket on food storage rack. Employees shall store personal items in a designated area separate from food and equipment.
- R6.4 Soiled walk-in cooler floor. Clean the floor more thoroughly.
- R6.2 Inadequate lighting inside the walk-in freezer. Provide 20 footcandles of light throughout the walk-in freezer.
- R6.4 Observed evidence of mice in the basement including droppings and chewed package. Take safe steps necessary to control and eliminate rodents.
- 6.4 Observed dog feces in basement pop storage area. Animals (pets) are prohibited in food service operation. Clean and sanitize the basement floor.
- 6.4 Observed moisture below pop syrup box storage units. Take steps necessary to eliminate moisture in basement and clean the floor.
- R6.1 Missing end caps on light shields above ice maker. Replace missing end caps in this area to prevent possible contamination.
- 6.4 Damaged ceiling tiles in women's restroom. Repair any leaks and replace damaged ceiling tiles.
- Notes:
- 1. This operation no longer serves beer or liquor. Bar is now a sweepstakes caf. Beer coolers were removed from the bar. Upright
- True cooler was relocated from the bar area to the rear kitchen area. Three-compartment bar sink and bar hand-sink remain in the same location. Free buffet available at times in sweepstakes caf.
- 2. See Critical Control Point inspection report dated 12/12/2011.
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12/12/2011 | Critical Control Point 1 | Person-in-Charge present: Mark
Observed raw chicken stored properly below cooked, ready-to-eat foods inside the walk-in cooler to prevent crosscontamination.
Observed chill sticks inside the walk-in freezer. Reportedly, these are used to cool soups rapidly.
Consumer advisory is available on the breakfast and lunch/dinner menu.
VIII DATE MARKING: The following foods stored greater than 7 days and/or improperly dated: ham 11/25; bologna 11/25; no date meatballs; coleslaw 11/26; chili 11/27; no date salami; no date pepperoni. Ready-toeat foods shall be dated at time of preparation and/or at time original package is opened. Reportedly, deli meats are sliced and frozen. Re-date foods after thawing. Ready-to-eat foods shall be consumed or discarded within 7 days. PIC agreed to discuss matter with employees.
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- *4.5/4.6The following food contact surfaces are soiled:
- - Robot Coupe parts contain dried garlic
- - dried food debris on underside surface of meat slicer blade
- - potato wedge cutter
- - can opener blade
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.5 The following areas are soiled:
- - vent hood filters (scheduled to be cleaned this weekend)
- - grease accumulation on sides of fryers
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris. Clean this equipment more thoroughly.
- R 6.4 Observed grease and food debris accumulation on the floor below cooking equipment including stove, griddle, and fryers.
- Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.4 Soiled rubber mats in the cooking area. Clean these to remove grease and dirt.
- R6.4 Soiled (yellowed) ceiling surface in the kitchen. Clean the ceiling.
- 6.4 Soiled walk-in cooler floor. Clean the floor more thoroughly.
- 6.2 Inadequate lighting inside the walk-in freezer. Provide 20 footcandles of light throughout the walk-in freezer.
- R 6.1 Observed a gap in bottom corner of delivery door frame. Seal opening to the outside to prevent possible pest entry.
- R 6.4 Observed evidence of mice in the basement. Take safe steps necessary to control and eliminate rodents.
- 6.1 Provide end caps on light shields located above ice maker.
- 4.4 Rusted surface inside ice maker. Equipment shall be in good repair.
- 6.4 Damaged ceiling tiles in bar area. Repair any leaks and replace damaged ceiling tiles.
- See Critical Control Point inspection report dated 6/14/2011.
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6/14/2011 | Standard 1 | Person-in-Charge present:
Observed raw chicken stored properly below cooked, ready-to-eat foods inside the walk-in cooler to prevent crosscontamination.
One accurate digital thermometer available for use. Note: Dial thermometer registering 50-550 does not appear to be accurate.
Poisonous/toxic chemicals are properly labeled and stored separate from food and clean equipment.
Observed chili properly reheated on the stove prior to placing into hot holding unit.
Observed chill sticks inside the walk-in freezer. Reportedly, these are used to cool soups rapidly.
Consumer advisory is available on the breakfast and lunch/dinner menu.
Observed food thawing properly inside walk-in cooler
VIII DATE MARKING: Observed deli meats dated May 29, 30th in prep cooler. Alfredo sauce dated 6/4 in pizza prep cooler. Reportedly, deli meats are sliced and frozen. Re-date foods after thawing. Ready-to-eat foods shall be consumed or discarded within 7 days. PIC agreed to re-date food after thawing.
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- The following are repeat violations from the previous standard and critical control point inspections dated 11/5/2010:
- */C3.4 Internal temperature of chili cooling overnight inside walk-in cooler was 46 degrees Fahrenheit. Potentially hazardous foods shall be cooled from 135 degrees Fahrenheit to 70 degrees within 2 hours; and 135 degrees to 41 degrees Fahrenheit within a total of six hours. Person-in-Charge discarded chili. Please refer to cooling educational material posted on walk-in cooler door. Use methods such as ice baths, chill wands, or shallow pans to promote rapid cooling.
- *3.4 Internal temperature of cheese slices in flip top prep cooler was 43 degrees Fahrenheit. Note: Ambient air temperature of cooler below was 31.8 degrees Fahrenheit.
- 4.5 The following areas are soiled:
- - vent hood filters (re-scheduled to be cleaned)
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 6.4 Observed grease and food debris accumulation below cooking equipment and surrounding legs of equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Reportedly, this will be cleaned when the vent hood is cleaned.
- 6.4 Soiled wall surface behind the grill. Clean the wall.
- 6.4 Soiled ceiling surface in the kitchen. Clean the ceiling.
- 6.4 Spills on the floor below pop storage area in the basement. Clean the floor.
- 6.1 Observed a gap in bottom corner of delivery door frame. Seal opening to the outside to prevent possible pest entry.
- 6.4 Observed evidence of mice in the basement. Take safe steps necessary to control and eliminate rodents.
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11/19/2010 | Follow Up 1 | |
- *5.1 Observed spray nozzle hanging below flood rim level of three-compartment sink creating a submerged inlet posing a risk to contaminating the water supply. Plumbing shall be in good repair. Repair this.
- 5.1 Observed water dripping from below the left bowl drain in three-compartment sink. Plumbing shall be in good repair. Pan is currently collecting water below drain pipes.
- 4.5 The following areas are soiled:
- - vent hood filters (scheduled to be cleaned on 11/14/10)
- - food debris build-up on grill grates
- - frost accumulation inside small reach-in freezer
- - dust accumulation on back surface of small reach-in cooler near cooking equipment
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 6.4 Observed grease and food debris accumulation below cooking equipment and surrounding legs of equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Reportedly, this will be cleaned when the vent hood is cleaned.
- 6.4 Soiled wall surface behind the grill. Clean the wall.
- R 3.2/4.8 Food stored on the floor in the walk-in freezer. Single-use items on the floor in storage area. Store single-use items and food six inches above the floor.
- R 3.2 Unlabeled squeeze bottle in cooking area. Food shall be labeled with common name (water).
- R 6.4 Soiled ceiling surface in the kitchen and dishwashing area. Clean the ceiling.
- R 6.4 Spills on the floor below pop storage area in the basement. Clean the floor.
- R 6.1 Observed a gap in bottom corner of delivery door frame. Seal opening to the outside to prevent possible pest entry.
- 6.4 Observed evidence of mice in the basement. Take safe steps necessary to control and eliminate rodents.
- R 6.1 Replace missing light shields above ice maker or provide shatter-resistant bulbs.
- Note: See Critical Control Point inspection dated 11/5/2010.
- III PERSONNEL CLEANLINESS: Observed an uncovered beverage on top of the microwave. Employees shall consume beverages in a separate area or use a covered container. Discussed matter with Person-in-Charge.
- Repeat VIII DATE MARKING: No date mark observed on cooked chicken strips, ham, ready-to-eat bologna, and salami. Ready-to-eat food shall be dated at time of preparation and consumed or discarded within 7 days.
- Repeat VIII DATE MARKING: Meatballs were dated 10/22. Ready-to-eat food shall be consumed or discarded within 7 days of preparation. Discussed matter with the Person-in-Charge. Reportedly, the meatballs were frozen and removed from the freezer yesterday to thaw. Advised Person-in-Charge to re-date food upon removal from the freezer.
- VIII HOT HOLDING: Internal temperature of sausage gravy in pan on hot holding table was 114°F. Maintain potentially hazardous foods at 135°F or above to prevent possible growth of harmful bacteria. Reportedly, Person-in-Charge will reheat gravy to 165°F.
- VII COOLING: Internal temperature of chili cooling overnight inside walk-in cooler was 41(outer area)-43°F (in center). Internal temperature of taco meat cooling overnight inside walk-in cooler was 42.5°F. Time temperature controlled for safety food shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Discussed cooling foods in shallow pans instead of deep containers in the future.
- Repeat XII CHEMICAL: Observed Raid insecticide on premises. Manufacturer label indicates this product is for residential use only.
- This insecticide is not approved for use in food preparation areas. Provide insecticides approved for use in commercial food processing areas. Discussed matter with the Person-in-Charge. Remove unapproved insecticide.
- Repeat XII CHEMICAL: Observed one unlabeled spray bottle containing blue liquid on shelf above the three-compartment sink.
- Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse.
- IV PERSON-IN-CHARGE: Many repeat critical violations observed today. Person-in-Charge is failing to maintain compliance with the
- Ohio Uniform Food Safety Code. Person-in-Charge shall perform duties to minimize critical violations and maintain compliance in the future.
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11/5/2010 | Standard2 | Person-in-Charge present: Mark
Observed raw animal foods properly stored below cooked, ready-to-eat food to prevent cross-contamination.
One accurate digital thermometer available for use.
Repeat III PREVENTION OF CONTAMINATION FROM HANDS: Observed Person-in-Charge place ready-to-eat olives on salads with bare hands. Food employees may not touch ready-to-eat food with their bare hands. Use utensils or singleuse gloves to prevent bare hand contact with ready-to-eat food. Discussed matter with Person-in-Charge. Gloves are available for use.
Repeat VII COLD HOLDING: Internal temperature of tomatoes in top area flip-top reach-in cooler near cooking area was
42.5°F. Time temperature controlled for safety food shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Temperature in bottom of flip-top cooler was below 41°F.
Discussed maintaining lid closed during slow periods to help maintain proper temperature.
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- The following are repeat violations from the previous standard and critical control point inspection reports dated 5/7/2010:
- */C3.4 Internal temperature of coleslaw in the top area of waitress display cooler was 47.7°F. Maintain time temperature controlled for safety food at 41°F or below to prevent possible growth of harmful bacteria. Discard any contaminated food. Store foods in a working cooler and/or repair waitress cooler to maintain proper temperature. Note: Bottom area of waitress cooler ambient air temperature was 39°F. Potentially hazardous foods were discarded at time of this inspection.
- */C7.1 Green Thumb insecticide observed near back door. This product is not approved for use in commercial food preparation areas. Person-in-Charge discarded insecticide today.
- *3.4 No date mark on sliced deli meat and chicken removed from the freezer located inside the walk-in cooler. Re-date food to be consumed or discarded within 7 days.
- 4.5 The following areas are soiled:
- - food debris on pizza oven conveyor
- - vent hood above automatic dishwasher
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 3.2/4.8 Food stored on the floor in the walk-in freezer. Single-use items on the floor in storage area. Store single-use items and food six inches above the floor.
- R 6.4 Observed grease and food debris below cooking equipment and surrounding legs of equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
- R 6.4 Soiled wall surface behind potato cutter. Clean the wall.
- 6.4 Soiled ceiling surface in pizza prep area. Clean the ceiling.
- 6.4 Soiled floor below pop storage area in the basement. Clean the floor.
- 6.1 Observed a gap in bottom corner of delivery door frame. Seal opening to the outside to prevent possible pest entry.
- R 6.1 Re-secure loose coving in basement beer storage room.
- R 6.1 Replace missing light shields above ice maker or provide shatter-resistant bulbs.
- 6.2 Replace burned out lights in cooking area and three door reach-in cooler.
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6/11/2010 | Follow Up 1 | |
Restaurant representatives - add corrected or new information about Noreen's Pub Dba Hoover's Place, 810 Bank Street, Lodi, OH 44254 »