Streetside Cafe, 3790 Pearl Road, Medina, OH 44256 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- The following are repeat violations from the inspection conducted on 5/26/2010:
- CRITICAL CONTROL POINT REPEAT VIOLATIONS:
- *3.4 The Pepsi unit had an ambient air temperature of 44°F. Various salad dressings had temperatures between 44°F. Hold potentially hazardous foods at 41°F and below to prevent the growth or organisms. Relocate the PHF's to a unit that can maintain the proper temperatures. Have this unit serviced or replace it if it can not maintain proper temperatures.
- 4.5/6.4 The following areas are soiled:
- -grease accumulation on the side of the freezer next to the grill
- - grease build-up on sides of fryers and between fryers
- - grease build-up on the sides of the grills
- - grease dripping on hood edge, above the fryers
- - soiled floor below the walk-in cooler shelves
- - mold-like growth on the walk-in cooler shelves (bottom shelf)
- Equipment shall be free of an accumulation of dirt, dust, food accumulation and other debris. Thoroughly clean the above equipment. Maintain the physical facilities clean.
- 4.4 The following door seals are torn:
- -3 door seals on the reach-in cooler
- -the door seal on the walk-in cooler
- Replace damaged door seals. Equipment shall be in good repair.
- (Observed work order for the door seals)
- R/6.4 Damaged floor tiles in front of fryers and throughout areas of the kitchen. Replace damaged floor tiles. Floor covering shall be smooth and easily cleanable. (Observed a work agreement with a contractor)
- 4.0 The cutting board is scored and stained. Replace this. Provide a smooth and easily cleanable food contact surface.
|
7/30/2010 | Follow Up 2 | |
- The following are repeat violations from the inspection conducted on 5/26/2010:
- *4.5/4.6 The following food contact surface of equipment are soiled:
- - the wall mounted potato slicer has build-up
- - tongs and ladles hanging on the wall have build-up
- - two of the four fryer baskets are blackened with build-up
- Clean and sanitize food contact surface to sight and touch.
- 4.5/6.4 The following areas are soiled:
- -grease accumulation on the side of the freezer next to the grill
- - grease build-up on sides of fryers and between fryers
- - grease build-up on the sides of the grills
- - grease dripping on hood edge, above the fryers
- - soiled shelf below the prep table
- - soiled white wire shelf above the mop sink
- - soiled floor below the walk-in cooler shelves
- - dusty fan guards in the walk-in cooler
- - dusty ceiling in the walk-in cooler
- Equipment shall be free of an accumulation of dirt, dust, food accumulation and other debris. Thoroughly clean the above equipment. Maintain the physical facilities clean.
- 4.4 The following door seals are torn:
- -3 door seals on the reach-in cooler
- -the door seal on the walk-in cooler
- Replace damaged door seals. Equipment shall be in good repair.
- R/6.4 Observed flies and gnats throughout kitchen. Take safe steps necessary to control and eliminate insects.
- R/6.4 Damaged floor tiles in front of fryers and throughout areas of the kitchen. Replace damaged floor tiles. Floor covering shall be smooth and easily cleanable.
- 5.4 Dumpster area is littered. Maintain dumpster area free of litter and unnecessary equipment. Also, there is a dumpster on gravel.
- Provide a concrete or an asphalt dumpster pad.
- 6.2 There are nonfunctioning lights below the hood. Replace these.
- 4.0 The cutting board is scored and stained. Replace this. Provide a smooth and easily cleanable food contact surface.
- 4.0 The spray nozzle on the spray hose is taped. Remove the uncleanable tape. Replace the nozzle if necessary.
- CRITICAL CONTROL POINT REPEAT VIOLATIONS:
- *3.4 Noodles, raviolis and a cheesecake are not date marked. Date these items with the 7 day consume by date when opened, prepared and/or when pulled for thawing.
- *3.4 The Pepsi unit had an ambient air temperature of 43°F. Sour cream, cole slaw, creamers and various salad dressings had temperatures between 42°F-45°F. Hold potentially hazardous foods at 41°F and below to prevent the growth or organisms. Relocate the PHF's to a unit that can maintain the proper temperatures. Have this unit serviced or replace it if it can not maintain proper temperatures.
- *7.1 A spray bottle above the handsink and a spray bottle above the mop sink were both unlabeled. Label cleaners and chemicals to prevent misuse and possible contamination.
- NEW VIOLATIONS:
- *4.5/4.6 Observed dried up food debris on the slicer blade. Observed utensils stored in a dish crate, next to the Pepsi unit that were soiled on the food contact surfaces. Clean and sanitize food contact surface to sight and touch after use and prior to storage.
- C/*2.4/6.2Paper towels were not available at the kitchen handsink. Supply an adequate supply of paper towels at all handsinks to facilitate proper handwashing.
- 4.5 Observed a mold-like growth on several of the walk-in cooler shelves. Clean at a frequency to prevent this type of accumulation and growth.
|
7/7/2010 | Follow Up 1 | |
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