Spencer Hot Stove, Firestone Park, Spencer, OH 44275 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 4.2- QAC sanitizer damaged (fell in water) discolored. Purchase a new test kit to monitor concentration of sanitizing solution.
- 4.5/6.4- Dead flies bottom of ice cream freezer. Clean freezer and provide adequate pest control measures.
- *3.4- Chili opened 5/12 was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- *3.4- Hotdogs between 108°F-110°F. Maintain potentially hazardous foods at 135°F and above to prevent bacteria growth.
- 4.1- Provide a thermometer in the chili and pop cooler. Currently at 39°F.
- Cheese sauce 140°F
|
5/16/2012 | Standard 1 | |
- Operation satisfactory at this time.
- Cheese sauce 138°F
- Refrigerator temp: 38°F
|
6/27/2011 | Standard2 | |
- *2.4 No person-in-charge present at time of inspection. Volunteer has not been trained in safe food handling practices. A person-incharge must be present during all hours of operation. Volunteer did not know where a long stem thermometer was located, is not familiar with proper cooking temperatures, and does not know how to clean and sanitize equipment properly. Educated volunteer hot dogs must be cooked to 135°F prior to serving.
- *2.4/3.2 Volunteer handled ready-to-eat nachos with bare hands. Employees may not touch ready-to-eat food with bare hands and must use single-use gloves, deli paper, or utensils. Educated volunteer on this requirement.
- *2.4 Reportedly, equipment/utensils are washed with hot soapy water. Food contact surfaces must be washed, rinsed, sanitized, and air dried.
- 2.3 Volunteer has long facial hair. Employees shall effectively restrain hair to prevent possible contamination of food.
- *7.1 Lighter found in clean utensil container. Store poisonous/toxic chemicals separate from food and clean equipment to prevent possible contamination.
- Long stem thermometer available for use.
- Sanitizer and test kit available.
- Cooler holding at 35°F
|
6/2/2011 | Standard 1 | |
- *3.4 Sloppy jo dated 6/23 and taco meat dated 6/24. Ready-to-eat food shall be consumed or discarded within 7 days. Discard food.
- *3.4 Internal temperature of taco meat was 43°F. Maintain time temperature control for safety food at 41°F or below to prevent possible growth of harmful bacteria.
- R6.4 Evidence of mice below counters. Take safe steps necessary to control and eliminate rodents.
- R5.4 Provide a covered waste container in the ladies restroom.
- R6.2 Provide signs or poster in restroom notifying employees to wash their hands.
- Cheese sauce: 140°F+ hot dogs: 150°F+
- Note: Today is the last day of operation for the 2010 season.
|
7/1/2010 | Standard2 | |
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