Sharon's Place, 1325 Sharon Copley Road, Sharon Center, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- All violations from 3/6/12 report have been corrected.
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4/9/2012 | Follow Up 1 | |
- 4.1- Employee could not locate the long stem thermometer. Provide an accurate long stem thermometer that registers 0-220°F in order to monitor potentially hazardous food temperatures.
- 3.2- Observed employee prepare an egg sandwich with her bare hands. Food employees may not handle ready-to-eat foods with their bare hands. Utilize single-use gloves or suitable utensils to prevent bare hand contact.
- 2.3- Employee drinking from an open coffee cup stored on the preparation counter. Food employees shall drink in a separate designated area or provide a covered beverage container.
- 4.6/4.4- No sanitizer on site and dishes in soapy water in the three compartment sink. Provide an approved sanitizer. Food contact surfaces shall be sanitized.
- 3.4- Cut tomato and open hotdogs were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- 2.4- A person in charge shall be available the is knowledgeable and can demonstrate code compliance.
- R4.1- Non commercial equipment (microwave) added to operation. All equipment must be commercial grad and approved by NSF or an equivalent agency.
- 4.5- Bottom of the doughnut case has food debris build-up. Clean this.
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3/6/2012 | Standard 1 | |
- 4.6- Three compartment sink set up as wash, rinse, and rinse again in the hand sink with hot water. Also bleach is combined with the soapy water. Food contact surfaces shall be washed, rinsed, and sanitized then air dried in the three compartment sink.
- *4.2/2.4- Long stem thermometer could not be located. Provide an accurate long stem thermometer that ranges 0-220° F. Current thermometer reads 50°F-550°F.
- R4.1- Non commercial microwave added. All equipment added to operation must be commercial grade and approved by NSF or an equivalent agency. Crockpot's are also being used to reheat foods which is not approved for reheating.
- C/*2.4/5.1- Frozen soup (top be reheated for lunch) was stored in the hand wash sink. Keep the hand wash sink accessible to facilitate hand washing and thaw foods under refrigeration or in the microwave.
- Notes: Operation is currently reheating sloppy joe, soup, and sausage gravy in bulk. If these foods are reheated in bulk this operation will be a risk level 4 for the 2012-2013 licensing season. Please have owner contact this office regarding this report and licensing. Food must be reheated to 165°F within two hours prior to putting in hot holding units. Recommend level one certification for employees at www.servsafe.com/starters.
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9/21/2011 | Standard2 | |
- 4.5/6.4 The following areas are soiled:
- R/- the interior of the canned goods cabinet
- - the interior of the Frigidaire freezer
- R/- the floor below the Coca-Cola unit
- R/- the floor below the Frigidaire freezer
- R/- the floor below the three compartment sink along the wall
- -the air conditioner is dusty
- -the floor below the McCall reach-in cooler
- Clean these items at a frequency to prevent soil/accumulation.
- R/4.1 Observed a household Emerson microwave (model # MW1161SB Date Dec/2009) was added to the operation. All equipment added to the operation shall be commercial and shall be approved by the NSF or ETL testing agencies.
- The microwave needs to be replaced with a commercial unit.
- NOTES:
- The following is a list of existing non-commercial equipment. The equipment is approved until it can no longer function. Any new equipment added to the operation must be commercial, NSF or ETL listed equipment.
- 1. Hamilton Beach Crock pot #33390
- 2. Wal-Mart Electric Skillet #168998
- 3. Presto Multi Cooker #06000
- 4. Rival Crock Pot #3120
- 5. Metal Hot Pan (sauce pan) no model number.
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9/24/2010 | Standard2 | |
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