- The following are repeat violations from the previous standard inspection report dated 1/13/2012:
- *3.4 Internal temperature of cheese inside walk-in cooler was 44.4°F and lobster was 44°F. Maintain time temperature controlled for safety food at 41°F or below to prevent possible growth of harmful bacteria. Adjust walk-in cooler temperature.
- *3.3 Internal temperature of roast reheating in household roaster was 51°F. Foods must be reheated rapidly to 165°F within 2 hours. Also observed cooked lobster removed from walk-in cooler to be reheated on stove to prepare a stock for lobster bisque.
- Discussed this operation is not currently licensed to reheat foods in bulk portions. Foods can be reheated in individual portions only. Change procedures in order to reheat foods in individual portions. Person-in-Charge agreed to shave/slice roast and place in individual portions in freezer today. If food continues to be reheated in bulk portions, a Risk Level 4 food service operation license will be required and additional inspections necessary to monitor the cooling and reheating processes.
- */C4.1 Inaccurate long stem thermometer registered 54°F in ice bath. Thermometers shall be accurate within +/- 2°F.
- Thermometer was calibrated today. Consider purchasing a new thermometer.
- R4.1 Sanyo household microwave, Presto Autofry, crock pots, and roaster on premises. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact Medina Co. Health Dept. at (330) 723-9523 prior to installing new equipment for approval.
- R6.1 Observed damaged screen on exterior wall opening to the outside near chest freezer. Screen openings to the outside to prevent pest entry.
- Note: Please forward a copy of the most recent water sample report to: Medina County Health Department, 4800 Ledgewood Drive,
- Medina, Ohio 44256
- Attn: Melissa O'Connell
- Note: Observed frozen hot dogs and fish on the counter. Please relocate foods to refrigerator to properly thaw.
- Note: Unable to measure lighting inside walk-in cooler at time of inspection.
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2/17/2012 | Follow Up 1 | |
- */R/C 3.2 Observed raw bacon stored with ready-to-eat foods cheese. Properly store raw meats below cooked, ready-to-eat foods to prevent possible cross-contamination. Relocate raw bacon to bottom shelf.
- *3.4 Internal temperature of cheese inside walk-in cooler was 45.4°F and broth 45.5°F. Maintain time temperature controlled for safety food at 41°F or below to prevent possible growth of harmful bacteria. Adjust walk-in cooler temperature.
- *3.3 Observed mashed potatoes reheating in household crockpot. Crockpots are not designed to reheat foods rapidly. Reheat mashed potatoes to 165°F within 2 hours in oven, on stove, or microwave. Note: This operation is not permitted to reheat foods in bulk more than once per week. In the future, reheat foods in individual portions to order.
- */C4.1 Inaccurate long stem thermometer registered 27°F in ice bath. Thermometers shall be accurate within +/- 2°F.
- Demonstrated how to calibrate thermometer today.
- *3.1 Observed home canned peppers, carrots, and pickles in upright bar cooler. Food must be from approved sources.
- C2.3 Food employee is not wearing a hair restraint while preparing food. Food employees shall wear hair restraints to prevent possible contamination of food.
- *4.5/4.6 Soiled utensil in kitchen drawer. Food contact surfaces shall be clean to sight and touch.
- R4.1 Sanyo household microwave, Presto Autofry, and crock pots on premises. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact Medina Co. Health Dept. at (330) 723-9523 prior to installing new equipment for approval.
- 3.2 Bag of flour stored in the floor. Store food six inches above the floor to prevent contamination and facilitate cleaning.
- R6.1 Observed damaged screen on exterior wall opening to the outside near chest freezer. Screen openings to the outside to prevent pest entry.
- 4.5 Frost accumulation in freezers. Defrost freezers as needed.
- 6.4 Soiled/damaged wood walk-in cooler floor. Clean and seal floor so as to be smooth, non-absorbent, and easily cleanable.
- 6.2 Less than 10 footcandles of light throughout walk-in cooler. Provide adequate lighting inside walk-in cooler.
- Note: Please forward a copy of the most recent water sample report to: Medina County Health Department, 4800 Ledgewood Drive,
- Medina, Ohio 44256
- Attn: Melissa O'Connell
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1/13/2012 | Standard2 | |
- */R 3.4 Hot dogs dated 9/8, coney sauce dated 9/13, and diced tomatoes dated 9/13. Ready-to-eat time temperature controlled for safety food shall be consumed or discarded within 7 days of preparation. Discard food stored greater than 7 days.
- */R 3.2 Observed raw bacon stored above ready-to-eat foods. Properly store raw meats below cooked, ready-to-eat foods to prevent possible cross-contamination. Relocate raw bacon to bottom shelf.
- */R 3.1 Unable to verify supplier for jerky wrapped in plastic in beer cooler. Food shall be from approved sources. Maintain receipts or original packaging to verify source in the future.
- *3.4 Internal temperature of taco meat inside walk-in cooler was 43°F. Maintain time temperature controlled for safety food at
- 41°F or below to prevent possible growth of harmful bacteria. Adjust walk-in cooler temperature.
- 6.2 Less than 10 footcandles of light throughout walk-in cooler. Provide adequate lighting inside walk-in cooler.
- R4.4 Sanyo household microwave and crock pots on premises. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact Medina County Health Department at (330) 723-9523 or 1-888 723-9688 prior to installing new equipment for approval. Remove household equipment.
- R6.1 Observed damaged screen on exterior wall opening to the outside near chest freezer. Screen openings to the outside to prevent pest entry.
- 6.1 Outer door is open. Close door to prevent pest entry.
- 4.5 Frost accumulation in freezers. Defrost freezers as needed.
- No food preparation at time of inspection. This business is for sale. Operation must be in substantial compliance to transfer the food service license.
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9/23/2011 | Standard 1 | |
- */R3.4 Hot dogs dated 1/18. Ready-to-eat time temperature controlled for safety food shall be consumed or discarded within 7 days of preparation. Discard food stored greater than 7 days.
- */C 3.2 Observed raw bacon stored on shelf with ready-to-eat buns and above ready-to-eat foods. Properly store raw meats below cooked, ready-to-eat foods to prevent possible cross-contamination.
- *3.1 Observed home canned pickles and peppers on premises. Unable to verify supplier for jerky wrapped in plastic in beer cooler.
- Food shall be from approved sources. Maintain receipts or original packaging to verify source in the future.
- */C 7.1 Observed pots stored on chemical storage rack. Store equipment in a separate area.
- 6.4 Observed evidence of mice in cabinet below the three-compartment sink in the kitchen and in food storage cabinet below counter in center of kitchen. Take safe steps necessary to control and eliminate rodents.
- 6.4 Observed cleaning tools stored in cabinet with single-use cups. Store cleaning tools separate from food and equipment.
- R4.4 Sanyo household microwave and crock pots on premises. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact Medina County Health Department at (330) 723-9523 or 1-888 723-9688 prior to installing new equipment for approval. Remove household equipment.
- R6.1 Observed damaged screen on exterior wall opening to the outside near chest freezer. Screen openings to the outside to prevent pest entry.
- 6.4 Dust accumulation on fan blades in dining area. Clean ceiling fan blades.
- Reportedly, hamburgers are served fully cooked. Reportedly, taco meat is reheated to order in microwave.
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2/10/2011 | Standard2 | |
- */R3.4 Refried beans dated 9/15 and chili sauce dated 9/18. Ready-to-eat time temperature controlled for safety food shall be consumed or discarded within 7 days of preparation. Discard food stored greater than 7 days.
- *3.2 Cook placed hamburger buns on grill with bare hands. Use utensils or single-use gloves to prevent bare hand contact with ready-to-eat food.
- R4.4 Sanyo household microwave on premises. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact Medina County Health Department at (330) 723-9523 or 1-888 723-9688 prior to installing new equipment for approval. Remove household microwave.
- R6.1 Observed damaged screen on wall vent opening to the outside near chest freezer. Eliminate gaps and openings to prevent possible pest entry.
- 6.1 Rear exit door is propped open and screen door leading to bar area is damaged. Openings to the outside shall be closed or effectively screened to prevent possible pest entry.
- Reportedly, hamburgers are served fully cooked.
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9/30/2010 | Standard 1 | |
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