- R/*3.4 - Soups in walk-in cooler were holding at temperatures around 44°F. Ambient of walk-in was holding at approximately
- 42°F. Cooked potentially hazardous foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within a total of six hours. Reportedly, PIC has been in and out of walk-in checking inventory. PIC will have temperature of walk-in adjusted and will keep an eye on items cooling overnight. Discussed placing soups in freezer or using ice baths before placing soups in walk-in overnight.
- All other violations on inspection dated 2/24/12 have been corrected.
|
3/22/2012 | Follow Up 1 | |
- DATE MARKING: Observed items in the walk-in cooler which were beyond the seven day holding period. Salami dated 1/28, ham dated 12/31, a cheeseball dated 2/15 and a soup which had no date mark at all. Foods shall be dated (if not used in 24 hours), and shall be used or discarded in seven calendar days, to limit the growth of organisms. Discussed with PIC to date mark or discard these items.
- TEMPERATURE MEASURING DEVICE: There were no long stem thermometers available in the kitchen. Provide a food temperature measuring device in order to determine properly cooking and/or holding temperatures of foods. Discussed with PIC>
- BALLROOM BAR
- 4.5 Bottom of keg cooler has a reddish residue in it. Clean out this cooler. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- KITCHEN
- *4.5/4.6 Observed several utensils that need cleaning: Microplaner, peeler, blade of the slicer, knives in storage on wall, tongs hanging in cooks area, flat griddle on grill surface, inside of fryer. Observed potato residue in the wall mounted potato slicer. Clean and sanitize food equipment to sight and touch.
- 4.5 The following non-food contact surfaces need cleaned: shelving in dry storage area, cart next to fryer, bottom shelf underneath steamer by handsink, wheels on Blodgett ovens, and the drain for prep sink. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 6.4 Clean the soiled floor below the fryer, under the counter where clean pans are stored, shelves in walk-in cooler and the floor/wall junctures throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.
- Reportedly, the shelves in the walk-in cooler are going to be repainted.
- 6.4 Repair/replace broken tiles in walk-in freezer. Physical facilities shall be maintained in good repair.
- 3.2 Food on the floor in the walk-in freezer. Store foods six inches off the floor to facilitate cleaning and to prevent contamination.
- Reportedly, a delivery was made late the night before and items were not put on shelves yet.
- 3.2 A squeeze bottle of lemon juice and one of oil with spices were located on the cooks line without labels. Food containers shall be labeled with the name of the food to prevent confusion/misuse.
- 3.2 Breading and seasonings at cook area contain food particles. Sift these food items regularly or refrigerate breading to limit the growth of organisms.
- 4.3 The handsink needs to be re-caulked where it comes in contact with the wall. Repair this area to provide a smooth, cleanable surface.
|
2/24/2012 | Critical Control Point 1 | PIC was Chris
No foods were being prepared during this inspection.
Properly re-heaing soups on the stove before being placed on steam table.
PERSONNEL CLEANLINESS: Observed several open beverages throughout the kitchen area. Food employees may not eat or drink in areas where contamination of food or clean equipment can occur. Employees may drink from covered containers. Discussed with PIC.
COOLING: A large plastic tub of pasta in the walk-in cooler was holding at a temperature of 46°F. Cooked potentially hazardous foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within a total of six hours. Discussed proper cooling with PIC and tub of pasta was discarded during this inspection.
|
- Note: Provide an adequate supply of soap at the banquet bar prior to an event, to assure proper hand washing.
- DATE MARKING: Observed date marking was lacking or beyond seven calendar days on the following food products:
- - Ham, corned beef and turkey in the reach-in unit
- - several pans or pork from the pig roast
- - pulled pork dated 9/21/11
- - Demi galze
- - Boursin cheese
- Foods shall be dated (if not used in 24 hours), and shall be used or discarded in seven calendar days, to limit the growth of organisms. Discussed with PIC to date mark or discard these items.
- One accurate thermometer was available for use and the PIC was knowledgable on how to callibrate thermometers.
- Discussed with PIC, consumer advisory and disclosure.
- PROTECTION ROM CONTAMINATION: Observed hotdogs, raw hamburgers, raw bacon, and corned beef were all stored together on the shelf in the walk-in cooler, raw sausage and cooked shrimp were stored on the same tray in the upright line unit, also a tray of raw sausage was stored above ready-to-eat food on the rolling rack. Different types of raw animal foods shall be stored separate from each other and other ready-to-eat foods to prevent cross-contamination.
- Reportedly, foods are cooled in shallow portions under refrigeration, to assure 135°F-41°F is achieved in 2 hours and 135°F-41°F is achieved in a total six hours. Discussed foods shall be cooled for 5-15 minutes at room temperature prio to being relocated into the refrgeration unit.
- *4.5/4.6 Observed a soiled knife between the reach-in and preparation table, and the cutting board attached to the reach-in unit is soiled/scored. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Replace or resurface scored cutting boards.
- *4.4/4.5/4.6 Observed 0ppm of chlorine sanitizer during the final rinse cycle. Maintain chlorine sanitizer at 50-100 ppm in order to effectively sanitize. Chlorine sanitizer bucket was replaced during this inspection, and was then properly sanitizing.
- 6.4/4.5 The following areas were soiled:
- - caulk at the wall/hand sink juncture
- - floor/wall junctures as needed throughout such as by the hand sink, by the canned goods cabinet
- - floor surface under the pop syrup rack
- - floor surface in the banquet bar are is sticky
- - floors in the walk-in freezer, and walk-in cooler
- - floor surface under the upright cook's line refrigeration contains pooling water
- Clean these areas.
- 6.4/4.4 The following were damaged:
- - repair the damaged floor tiles by the chaffing dish storage tables
- - wall surface above the door way by the canned goods cabinet
- - upright line refrigeration unit is draining into the bucket
- - rusty/soiled shelf surface under the preparation table
- - holes in the wall surface by the kitchen hand sink
- - walls in the dish area were soiled or damaged
- - string holding the rack together in the upright cooler
- Repair these areas, to provide a cleanable surface.
- C/5.1 Provide hot water at least 100°F at the kitchen hand sink, to promote proper hand washing practices.
- 6.2 Provide hand washing signs to inform employees where to was their hands at the kitchen and family restroom hand sinks.
- 4.8/6.4 Observed equipment store on the floor and in the clothes washing area, and by the side kitchen door. Relocate equipment to an area separate from clothes washing area, and store equipment six inchesoff the floor to facilitate cleaning and to prevent contamination. Remove all unused unnecessary equipment.
- 3.2 Observed bulk foods, seasonings, breading containers and the steam table with soups was lacking lids. Keep foods covered when not in consent use to prevent contamination.
- 6.4 Provide pest control measures for flies throughout the operation.
- 3.2 Breading and seasonings contain food particles. Sift the these food items regularly or refrigerate breading to limit the growth of organisms.
- 6.2 Repair the non-functioning light fixtures in the kitchen area, to provide lighting as specified in OAC 3717.
- BAR AREA:
- 4.5 Clean the top vent on the Manitowoc unit, pooling water in the keg cooler, exterior of the equipment, and soiled surface throughout the exterior bar as needed, cabinet under the hand sink, nterior of the keg cooler in the exterior bar, which were soiled.
- 4.1 Provide a thermometer in the outside bar with the ice cream mix, to assure 41°F and below is maintained.
- 6.4 Provide pest control measures for the fruit flies/drain flies.
- Note: A food order was just received at the operation, be sure to store food products six inches off the floor in the walk-in cooler and freezer units.
- The snack bar by the pool was discussed today. The operation did add an additional ice bin to this area. Currently the operation serves beverages, prepackaged food items, and frozen novelties. An food orders are prepared and served from the kitchen.
|
10/5/2011 | Critical Control Point 1 | PIC was Chef Andrew
Reportedly, foods are properly reheated in the oven and on the stove top.
Reportedly, foods are thawed in running draining water, under refrigeration, or a part of the continuous cooking process.
R/CHEMICAL: Observed a stainless steel cleaner was stored with utensils, Wasp and hornet Punch spray was stored on top of boxes with single-use equipment, and Oxygen orange was stored on the cutting boards. Toxic chemicals shall be stored in a separate designated are from food and equipment to prevent contamination.
HOLDING: Refer to the holding log below. Foods and refrigeration units marked with an asterisk were holding at improper temperatures. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organism. PIC was asked to adjust this unit.
|
| No violation noted during this evaluation. | 2/23/2011 | Critical Control Point 2 | Observed proper reheating.
Observed proper raw animal storage throughout.
CHEMICAL: Observed chafing fuel can on a shelf above malt vinegar and foam food containers in the bar storage area.
Store chemicals separate from and below food items to prevent possible contamination. Corrected today.
|
- The following are repeat violations from the inspection conducted on August 18, 2010:
- *3.4 The following potentially hazardous foods were holding at improper temperatures in the two door upright cooler:
- - diced tomatoes at 46°F, sweet potatoes 42°F, mashed potatoes 42°F, cut melon 43°F, shredded cheese 43°F, hard boiled eggs
- 42°F, beef 65°F, red potatoes 48°F, shrimp 69°F, raw burger patties 47°F.
- Potentially hazardous foods shall hold cold at 41°F and below to prevent the growth of organisms.
- *7.1 A bottle of glass cleaner was stored on a shelf above chaffing pans. Relocate the chemical to prevent possible contamination of equipment.
- *2.4*3.2 Observed an employee mixing chopped lettuce with bare hands. Prevent bare hand contact with ready-to-eat foods by using single use gloves or deli tissue.
- 4.4 The two door upright cooler are not holding potentially hazardous foods at 41°F and below. Have the unit serviced and adjust the units as needed.
- 4.2 Provide a thermometer in the True glass front cooler.
- 4.1 Provide a chlorine sanitizer test paper kit to measure the final rinse on the dish machine.
- 6.0/6.4 Continue to finish the ceiling in the bar storage room so that it is smooth and easily cleanable. Remove the tape.
- 6.4 Observed insects throughout the food service operation. Take measures to control the presence of pests.
- R/6.0/6.4 The ceiling is damaged in front of the hood in two areas. Repair the ceiling so as to be, smooth, durable, easily cleanable and in good condition.
- NEW VIOLATION:
- *3.4 The following potentially hazardous foods were cooling improperly covered and in deep portions:
- - cavatelli 77°F, bowtie pasta 77°F, linguini 77°F.
- Cool potentially hazardous foods in shallow portions or by used and ice bath. Cool from 135°F to 70°F in 2 hours and to 41°F in a total of 6 hours time.
- This was corrected during this inspection.
|
9/29/2010 | Follow Up 1 | |
- 4.4 The walk-in cooler and the two door upright cooler are not holding potentially hazardous foods at 41°F and below. Have the units serviced and adjust the units as needed.
- 4.2 Provide a themometer in the True glass front cooler.
- 4.1 Provide a chlorine sanitizer test paper kit to measure the final rinse on the dish machine.
- 6.4 Store the mop in a manner to alow air drying.
- 6.0/6.4 The half wall in the kitchen needs to be finished so that it is smooth and easily cleanable.
- 4.5 The interior of the microwave is soiled. Clean this.
- 6.1 Provide floor coving in the side storage room next to the bar.
- 6.0/6.4 The ceiling in the bar storage room is damaged and wires are exposed. Finish the celing so that it is smooth and easily cleanable. Remove the tape.
- 6.4 Observed insects throughtout the food service operation. Take measures to control the presence of pests.
- R/6.0/6.4 The ceiling is damaged in front of the hood in two areas. Repair the ceiling so as to be, smooth, durable, easily cleanable and in good condition.
- Note: A pool bar/snack area was added (reportedly) last summer. It is only being used for prepackaged snack and beverages at this time. This inspector will review the plans at mchd and determine if agencies had granted final approvals.
- PROTECTION FROM CONTAMINATION: One can of plum tomatoes was dented on the top seam. Food packages shall be in good condition. The can was discarded.
- CHEMICAL: A box of chafing fuel was stored above foam cups. Store chemicals in a manner to prevent contamination of food and food equipment. The Chafing fuel was relocated.
- PERSON-IN-CHARGE: The person-in-charge shall maintain compliance with the Ohio Uniform Food Safety Code. Correct all critical violations.
|
8/18/2010 | Standard 1 | Person-in-charge (PIC) Sam
TEMPERATURE MEASURING DEVICES: The long stem thermometer read 28°F in an ice bath. Calibrate this to 32°F +/-2 in an ice bath. Corrected during this inspection.
COLD HOLDING: Par-cooked French fries were holding at 66°F on the counter. Maintain potentially hazardous foods cold at 41°F and below. The fries were placed into refrigeration. Also, the two door upright cooler was holding potentially hazardous foods at 43°F and the walk-in cooler was holding potentially hazardous foods at 44°F. Have the units serviced in order to assure the foods are held at 41°F and below to limit the growth of organisms.
HOT HOLDING: Cheesy Chicken soup was holding hot at 122°F. Hold potentially hazardous food hot at 135°F and above to limit the growth of organisms. The soup was reheated to above 165°F on the stovetop and placed into the adjusted hot holding unit.
|
Restaurant representatives - add corrected or new information about Rustic Hills Country Club, 5399 River Styx Road, Medina, OH »