Vell's Party Center, 3526 Pearl Road, Medina, OH - Restaurant inspection findings and violations



Business Info

Name: Vell's Party Center
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3526 Pearl Road, Medina, OH
License #: FSO-C46-10
License holder: Vell Vasiljevich
Total inspections: 4
Last inspection: 1/31/2012

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Inspection findings

Inspection Date

Type

Comments

  • R/4.2 Provide a quat sanitizer test paper kit to measure quat sanitizing solution concentration.
  • R/6.2 Provide hand washing signs throughout the operation at the hand sinks to promote proper hand washing practices.
  • 4.4 Observed two of three door seals on the True refrigeration unit in the rear preparation area were damaged. Repair this area to provide a cleanable surface.
  • 6.4 Provide caulk at the wall/hand sink juncture in the main kitchen to provide a cleanable surface.
  • 6.4 Repair the damaged floor tile surrounding the floor drain in the kitchen area, to provide a cleanable surface.
  • Note: Operation does usually have events scheduled May-October every year .
  • Dish machines were not checked during this inspection. Three-vat sink was available with proper supplies.
  • Hobart unit was non-functioning today, and was scheduled for repairs.
1/31/2012Standard2Persons-in-charge available during this inspection was Mrs. and Mr. Vasiljevish.
TEMPERATURE MEASURING DEVICE: The temperature measuring device was not operable. Temperature measuring devices shall be accurate within +/-2°F to monitor temperatures of foods. Repair or provide a new device.
HOLDING: Observed the True refrigeration unit in the rear preparation room for the Gala Banquet hall was holding at
43°F and the butter in this unit was holding at 43°F. Maintain foods and refrigeration units at 41°F and below.
Recommend to relocate food items.
  • R/4.2 Provide a chlorine sanitizer test paper kit to measure chlorine sanitizing solution concentration.
  • 6.4 Observed small flying insects in the bar areas and in the kitchen, and in the small bar area. Provide pest control measures.
  • 6.4 Repair the damaged wall surface in the dish area to provide a cleanable surface.
  • 6.2 Repair the non-functioning light fixtures under the hood, to provide lighting requirements as required in OAC 3717.
  • 6.4 Provide cleanable floor surface in the small bar area. Remove the carpet mat.
  • 6.4 Clean the pooling water on the floor surface under the ice bin and ice machine in the middle banquet room.
  • 6.2 Provide hand washing signs throughout the operation at the hand sinks to promote proper hand washing practices.
  • 4.4 Observed shelves in the True Refrigeration unit were rusty or soiled. Clean or repair this area.
  • Note: Operation does have an events scheduled for November 5, 2011, and January 14, 2012.
  • Dish machines were not checked during this inspection. Three-vat sink was available with proper supplies.
9/16/2011Standard 1
No violation noted during this evaluation. 9/15/2011Persons-in-charge available during this inspection was Mrs. Vasiljevish.
TEMPERATURE MEASURING DEVICE: The temperature measuring device was reading 25°F in an ice bath. Temperature measuring devices shall be accurate within +/-2°F to monitor temperatures of foods. This devices were calibrated today.
CHEMICALS: Observed a spray bottles in the storage room that was unlabeled. Label all chemical spray bottles to prevent misuse.
  • 4.2 Provide a chlorine sanitizer test paper kit to measure chlorine sanitizing solution concentration.
  • 6.1 The kitchen door was open during this inspection. Maintain outer openings closed to prevent pest entry.
  • 6.4 Observed small flying insects in the bar areas and in the kitchen.
10/1/2010Standard 1Persons-in-charge available during this inspection was Mrs. Vasiljevish.
One accurate temperature measuring device was available for use.
PROTECTION FROM CONTAMINATION: Observed raw chicken stored above gallons of milk and ready-to-eat ham in the three door Hobart unit. Store raw animal food separate form or not above ready to eat food to prevent cross contamination. PIC was asked to relocate this food.
CHEMICALS: Observed a few spray bottles in a mop/utility room that were unlabeled. Label all chemical spray bottles to prevent misuse.
COOLING: Observed a large beef roast cooling in a refrigerator. The Ohio Food Safety Code prefers large roasts to cut into smaller portions to facilitate rapid cooling. Reportedly, the roast does cool down from 135°F to 71°F in two hours, and to 41°F in six hours total time. Discussed this with the operator.

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