- VIII DATE MARKING: Observed pepper soup dated 1/24. No date mark on sliced ham, turkey, and meatloaf. Ready-to-eat foods shall be dated at time of preparation and consumed or discarded within 7 days. Discussed date marking with Person-in-Charge. Reportedly, stuffed pepper soup was prepared on Wednesday, 2/1. Date needs to be changed.
- Reportedly, soups and gravy stored in deep containers inside the walk-in cooler were cooled using an ice bath. Be sure foods cool rapidly from 135 degrees to 70 degrees within 2 hours; and 135 to 41 degrees within a total of 6 hours.
- Observed soup reheating on stove at time of inspection. Gravies are reheating in commercial cooking/holding appliance. Be sure foods reach 165 degrees Fahrenheit within 2 hours.
- NOTE: Brown eggs are from Sauder's, Lancaster PA, (717) 626-2074 on box. Inspected by Pennsylvania Department of Agriculture.
- XII CHEMICAL: Observed one unlabeled spray bottle containing a blue liquid in server area. Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Waitress labeled bottle Windex at time of inspection.
- *4.0 Observed celery stored in black garbage bag. Garbage bags may be composed of recycled materials that are not safe for contact with food. Store food in food grade safe bags.
- R 4.5 Soiled dishcrates. Clean and/or replace dishcrates as needed.
- R 3.2 Observed food stored on the floor inside walk-in cooler. Store food six inches above the floor to prevent contamination and facilitate cleaning.
- 6.4 Damaged wall surface behind steam table. Physical facilities shall be in good repair, smooth, and easily cleanable.
- 6.4 Damaged floor tile behind griddle. Physical facilities shall be in good repair, smooth, and easily cleanable.
- R5.3 Prep sink drain pipe appears to be safe wasted (pipe inserted below drain). Food preparation sink must be indirectly drained with a two inch air gap above the drain to prevent possible contamination of equipment. Reportedly, water was spilling onto surrounding surfaces. A larger drain may be necessary to prevent this from happening. Recommend discussing matter with a registered plumber.
- 4.4 Melted knife handles creating a difficult to clean surface. Replace damaged handles to provide a smooth, easy to clean surface.
- C6.4 Observed jacket and personal bag on equipment storage shelf in dry storage area. Store personal items in a separate, designated area.
- See Critical Control Point inspection dated 2/7/2012.
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2/7/2012 | Critical Control Point 2 | Person-in-Charge (PIC) present: John Trifonopoulos
One accurate digital thermometer available for use.
Consumer advisory is printed on the menu for raw animal foods served undercooked to order.
XI PROTECTION FROM CONTAMINATION: Observed box of produce stored next to tray containing raw breaded fish inside walk-in cooler. Store raw meats separate from ready-to-eat food to prevent possible cross-contamination. Box of produce was relocated at time of inspection.
VII HOT HOLDING: Internal temperature of cooked sausage stored on top of bread on griddle edge was 101 degrees
Fahrenheit. Maintain potentially hazardous foods at 135 degrees Fahrenheit or above to prevent possible growth of harmful bacteria. Person-in-Charge placed sausage directly on hot griddle in order to reheat and hold at proper temperature.
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- The following is a repeat critical violation from the previous standard and critical control point inspection reports dated 8/24/2011:
- *3.4 Cream pie holding at 42.7°F in waitress cooler. Maintain foods at 41°F or below. Adjust and monitor cooler temperature.
- Continue efforts to correct the following:
- 4.5 Soiled dishcrates. Clean and/or replace dishcrates as needed.
- R4.1 Kenmore household microwave is not approved for use. Equipment acceptable for use shall be NSF approved or equivalent.
- Contact Medina County Health Department prior to installing new equipment for approval.
- 3.2 Observed food stored on the floor inside walk-in cooler. Store food six inches above the floor. Additional refrigeration unit may be needed to properly store foods.
- 3.2 Unlabeled bottles containing salt and pepper. Label containers with common name of food.
- 6.4 Damaged wall surface and missing tiles behind steam table and below serving window. Physical facilities shall be in good repair, smooth, and easily cleanable.
- 5.3 Prep sink drain pipe appears to be safe wasted (pipe inserted below drain). Food preparation sink must be indirectly drained with a two inch air gap above the drain to prevent possible contamination of equipment. Reportedly, water was spilling onto surrounding surfaces. A larger drain may be necessary to prevent this from happening. Recommend discussing matter with a registered plumber.
- The following critical violation was observed today:
- *2.2 Observed food employee wash gloved hands. Single-use gloves shall be disposed after contamination. Do not wash single-use gloves, wash hands. Discussed with employee at time of follow-up inspection.
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9/1/2011 | Follow Up 1 | |
- II PERSONNEL CLEANLINESS: Observed uncovered employee beverage in food preparation area. Employees shall consume beverages in a separate designated area or place a lid on the coffee cup. Coffee was removed today.
- VIII DATE MARKING: Observed pepper soup dated August 16. Ready-to-eat foods shall be consumed or discarded within 7 days.
- Discard soup to correct this violation.
- VII Cold Holding: Internal temperature of cream pie located in waitress area cooler was 44°. Maintain potentially hazardous foods at
- 41°F or below to prevent possible growth of harmful bacteria. Adjust cooler and monitor temperature. Waitress had cooler door open for a period of time for cleaning today.
- NOTES:
- 1. Reportedly, brown eggs are from Sauder's, Lancaster PA, (717) 626-2074 on box. Inspected by Pennsylvania Department of
- Agriculture.
- 2. Reportedly, boiled potatoes have been cooling at room temperature approximately one hour. Person-in-Charge placed potatoes in the walk-in cooler at time of inspection. Monitor cooling process in order to be sure foods cool from 135°F to 70°F within two hours; and 135°F to 41°F within a total of six hours.
- *4.4 No chlorine sanitizer residual after final rinse in automatic dishwasher. Sanitizer is available in bucket, but did not dispense from tube during final rinse cycle. Maintain chlorine sanitizer at 50-200 ppm to effectively sanitize food contact surfaces. Manually sanitize equipment in the three-compartment sink until dishwasher is repaired.
- *4.5/4.6 Dried food debris on can opener blade and pop nozzles contain a black residue. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 4.5 Soiled dishcrates. Clean and/or replace dishcrates as needed.
- R4.1 Kenmore household microwave is not approved for use. Equipment acceptable for use shall be NSF approved or equivalent.
- Contact Medina County Health Department prior to installing new equipment for approval.
- 3.2 Observed food stored on the floor inside walk-in cooler. Store food six inches above the floor. Additional refrigeration unit may be needed to properly store foods.
- 3.2 Unlabeled bottles containing salt and pepper. Label containers with common name of food.
- 6.4 Damaged wall surface and missing tiles behind steam table and below serving window. Physical facilities shall be in good repair, smooth, and easily cleanable.
- 5.3 Prep sink drain pipe appears to be safe wasted (pipe inserted below drain). Food preparation sink must be indirectly drained with a two inch air gap above the drain to prevent possible contamination of equipment. Reportedly, water was spilling onto surrounding surfaces. A larger drain may be necessary to prevent this from happening. Recommend discussing matter with a registered plumber.
- See Critical Control Point inspection dated 6/24/2011.
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8/24/2011 | Critical Control Point 2 | Person-in-Charge (PIC) present: John Trifonopoulos
One accurate digital thermometer available for use.
Consumer advisory is printed on the menu for raw animal foods served undercooked to order.
XI PROTECTION FROM CONTAMINATION: Observed tomatoes stored on the floor below raw chicken. Do not store readyto- eat foods below raw meats to prevent possible cross-contamination. Relocate tomatoes. Reportedly, a delivery was made today. Person-in-Charge relocated foods at time of inspection.
III PROTECTION FROM CONTAMINATION FROM HANDS: Observed waitress handle ready-to-eat toast with bare hands.
Also observed PIC wearing gloves crack raw shell eggs and continue to handle ready-to-eat sausage links without changing gloves. Gloves shall be worn to prevent bare hand contact with ready-to-eat food and changed any time contamination occurs. Discussed matter with Person-in-Charge.
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- R 4.1 Kenmore household microwave is not approved for use. Equipment acceptable for use shall be NSF approved or equivalent.
- Contact Medina County Health Department prior to installing new equipment for approval.
- C 3.2 Observed pans of chicken paprikash and lasagna stored on the walk-in cooler floor. Store food six inches above the floor.
- 3.2 Unlabeled squeeze bottles containing unidentifiable food. Label containers with common name of food.
- Overall, operation appears clean and organized. Thank you for your efforts to comply with the Ohio Uniform Food Safety Code.
- See Critical Control Point inspection dated 1/6/2011.
- VII COOLING/COLD HOLDING: Internal temperature of lasagna inside walk-in cooler was 44 degrees Fahrenheit. Maintain potentially hazardous foods at 41 degrees Fahrenheit or below. Note: Other foods were holding below 41 degrees. Lasagna was prepared on
- 1/4/2011. Monitor cooling process. Lasagna stored on the floor might not be receiving proper air flow.
- XI PROTECTION FROM CONTAMINATION: Observed raw chicken stored above cooked chicken paprikash inside the walk-in cooler.
- Raw pork chop container was also stored above produce inside the walk-in cooler. Properly store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible cross-contamination. Cook relocated chicken paprikash and raw pork chops at time of inspection.
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1/6/2011 | Standard2 | Person-in-Charge (PIC) present: John Trifonopoulos
One accurate dial thermometer available for use. Recommend obtaining a thin probe thermometer in order to check temperature of thin food masses.
Consumer advisory is printed on the menu for raw animal foods served undercooked to order.
Observed potentially hazardous foods thawing properly inside the walk-in cooler today.
Observed food employee remove soiled single-use gloves and wash hands at time of inspection.
Reportedly, soup was reheated on the stove prior to placing into hot holding unit.
VIII DATE MARKING: No date mark on ready-to-eat foods throughout. Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within seven days. Discussed matter with Person-in-Charge.
Person-in-Charge agreed to date foods in the future.
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- *4.4 Chlorine residual in wiping cloth bucket was greater than 200 ppm. Maintain chlorine sanitizer residual at 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue.
- R4.1 Kenmore household microwave is not approved for use. Equipment acceptable for use shall be NSF approved or equivalent.
- Contact Medina County Health Department prior to installing new equipment for approval.
- 6.1 Observed a fly strip hanging above food preparation table while employee prepared coleslaw. Relocate insect control device to prevent possible contamination of food and clean equipment.
- 3.2 Missing lid on ice maker. Equipment shall be in good repair. Reportedly, a lid is on order. The ice maker opening is currently covered with plastic to prevent possible contamination of food.
- Overall, operation appears clean and organized. Thank you for your efforts to comply with the Ohio Uniform Food Safety Code.
- See Critical Control Point inspection dated 8/13/2010.
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8/13/2010 | Standard 1 | Person-in-Charge (PIC) present: John Trifonopoulos
THAWING: Internal temperature of fish on counter next to food preparation sink was 52°F (reportedly thawed in water).
Properly thaw food for a period of time so as not to allow fish to rise above 41°F. PIC relocated the fish to the walk-in cooler at time of this inspection.
COLD HOLDING: Internal temperatures of foods in the walk-in, prep, and waitress coolers were above 41°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Please monitor cooler temperatures.
Note: Rice is cooling inside the walk-in cooler. Recommend allowing rice to remain uncovered during the cooling process.
One accurate thermometer available for use.
Observed raw beef and chicken properly stored below ready-to-eat foods in the walk-in cooler.
Consumer advisory is printed on the menu.
Observed food employees properly wearing single-use gloves to prevent bare hand contact with ready-to-eat food.
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