Would love to get ahold of someone about the building and open it up again
Crystal P (moc.liamg@849yerflepc),
Rootbeer Drive-In, 766 Broad Street, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: Rootbeer Drive-In
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 766 Broad Street, Wadsworth, OH
License #: FSO-C42-12
License holder: Barbara A. Slevin
Total inspections: 4
Last inspection: 4/11/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 766 Broad Street, Wadsworth, OH
License #: FSO-C42-12
License holder: Barbara A. Slevin
Total inspections: 4
Last inspection: 4/11/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
4/11/2012 | Standard 1 | Person in Charge is Barb PREVENTION OF CONTAMINATION FROM HANDS - Observed PIC handle bun for hot dogs with bare hands. Gloves, utensils or equipment shall be used when handling ready-to-eat foods to prevent contamination. Discussed glove use with PIC. TEMPERATURE MEASURING DEVICE - PIC was not able to locate long stem thermometer during inspection. Provide a food temperature measuring device in order to determine proper cooking and/or holding temperatures of foods. PIC will get one from her supplier. Raw beef thawing and stored separate from other foods in the walk-in cooler. |
|
9/8/2011 | Standard2 | COLD HOLDING- Ambient air temperature of the reach-in cooler was 52°F. Coleslaw in unit had an internal temperature of 49°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Reportedly repair company will be called to service the cooler. DATE MARKING- Meat sauce from two days prior was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days. Long stem thermometer available for use. Raw beef thawing and stored separate from other foods in the walk-in cooler. |
|
4/26/2011 | Standard 1 | HANDWASHING- Bare hands used to handle buns and condiments. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensil. COLD HOLDING- Sliced cheese top of reach-in cooler had an internal temperature of 52°F. Ambient air temperature of the cooler was between 44°F-46°F. Maintain potentially hazardous foods cold at 41°F and below. HANDWASHING- No paper towels at the hand sink. Provide an adequate supply of paper towels to facilitate proper hand washing. Paper towels were provided during this inspection. Long stem thermometer available for use. Foods are properly reheated to 165°F and above within two hours. |
|
9/7/2010 | Standard2 | HANDWASHING- Bare hands used to handle buns and condiments. Food employees may not handle ready-to-eat foods with their bare hands. Utilize single-use gloves or a suitable utensil. COLD HOLDING- Ambient air temperature of the reach-in cooler at 48°F. Sliced cheese on top of cooler at 61°F. Reportedly top of unit had been open for lunch. Monitor cooler and maintain foods cold at 41°F and below. |
Questions about Rootbeer Drive-In:
why is the rootbeer stand closed and for sale
dan (moc.rr.oen@err4n),
Rootbeer Drive-In respresentatives - respond and add information
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