Wadsworth Pointe, 540 Great Oaks Trail, Wadsworth, OH - Restaurant inspection findings and violations

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Business Info

Name: Wadsworth Pointe
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 540 Great Oaks Trail, Wadsworth, OH
License #: FSO-C86-11
License holder: Wadsworth Pointe Healthcare DBA Wadsworth Pointe
Total inspections: 6
Last inspection: 3/21/2012
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Inspection findings

Inspection Date

Type

Comments
  • C/*4.4/4.6 No chlorine residual in dishwasher. Chlorine sanitizing solution residual shall be 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue. PIC was able to replace hose for sanitizer and corrected problem during this inspection.
  • 6.4/4.5- Floor/wall junctures, especially under the dishmachine, are soiled. Clean these areas.
  • ORC 3717.21 - Operation is currently operating without a food service license. "No person or government entity shall operate a food service operation without a license." Reportedly, a check was cut from the corporate office on 3/16.
 3/21/2012Standard 1Person in Charge - Bryant
One accurate long stem thermometer available for use.
All ready-to-eat foods were properly date marked.
  • 6.4/4.5- Floor under the dishmachine and shelf under the grill are soiled. Clean these areas.
 9/20/2011Standard2(Repeat) HANDWASHING- Observed employee handling toast with bare hands. Reportedly gloves were not available and were locked in basement. Gloves were provided during this inspection by maintenance department. Recommend singleuse gloves to be stored in the kitchen for easy access. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensil.
Three accurate long stem thermometers available for use.
All ready-to-eat foods were properly date marked.
  • This standard inspection was conducted due to a telephone complaint received by this office. Reportedly operation is not checking temperatures, no person in charge, and ants in the kitchen. The following was observed during this inspection. See the critical control point inspection for other violations.
  • 6.4- Ants observed under the dish machine. Provide adequate pest control measures.
  • 6.2- Replace the burned out lights under the hood.
 3/17/2011Standard 1PERSONNEL CLEANLINESS- Open beverage on the cooks line. Food employees shall eat and drink in a separate designated area or provide a covered beverage container. Discussed this with the cook.
PREVENTION OF CONTAMINATION FROM HANDS- Food employees handling toast with his bare hands. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensil. Discussed this requirement with the director.
PERSON IN CHARGE- Dietary manager has recently left and operation is currently interviewing for a manager. A person in charge is required at all times.
Digital long stem thermometer available for use.
Foods throughout were date marked.
Foods are reportedly cooled in an ice bath.
Pasteurized eggs used for fried eggs.
  • 6.2- Replace the burned out light under the ventilation hood.
  • 6.4- Clean the ceiling around the vent it is dusty.
  • Notes: Operation is no longer owned by Griffiths Healthcare. A new application will be faxed to this location and the operation will be changed for the renewal of the food service license.
  • Dish machine final rinse is at the higher limit of 200 ppm. Manager will contact chemical company for it to be adjusted.
 1/4/2011Standard2Two accurate long stem digital thermometers available for use.
All ready-to-eat foods were properly date marked.
Observed raw beef and eggs stored on the bottom shelf.
Pasteurized whole raw shell eggs are used for fried eggs.
Reportedly foods are cooled in an ice bath.
All produce is cleaned on site.
  • All violations from the 7/21/2010 report have been corrected. Thank you for all you efforts.
 8/18/2010Follow Up 1
  • 4.4/4.6- No chlorine residual on the final rinse of the dish machine. Reportedly dish machine was not primed when bucket was changed. Chlorine available at the end of this inspection.
  • 6.4- The floor under the dish machine is dirty. Clean this.
  • R6.2- Replace the burned out light under the ventilation hood.
  • 4.8- Single-use items (napkins, lids) stored on the floor in the basement. Store single-use items six inches off the floor to facilitate cleaning and prevent contamination.
  • 6.4/4.5- There is a large amount of ice on the walk-in freezer floor. Clean this area.
  • Notes: Walls in the basement have water marks coming from ceiling and down the wall. Please monitor any leaks. No evidence of food being damaged.
  • area or provide a covered beverage container.
  • One accurate long stem thermometer available for use.
  • All ready-to-eat foods were properly date marked.
  • Recommend managers and/or staff complete the on line servsafe level one certification in food safety. Available on the servsafe website as a starters kit.
 7/21/2010Standard 1(R)COOLING- Chicken soup and a large pork roast were improperly cooling from the previous day. See temperature log below. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and from 70°F to 41°F for a total time of six hours. Cool foods rapidly by putting foods in shallow pans and vented or using an ice bath. Large roasts can also be cut for rapid cooling. Soup was discarded and recommend roast also be discarded.
(R)HOLDING- Two flats of raw shell eggs cut watermelon were stored at room temperature. See temperature log below.
Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Reportedly melon will be put on ice in the future and one flat of eggs to be used at a time.
PERSON IN CHARGE- A person in charge shall demonstrate code compliance outlined in the Ohio Uniform Food Safety
Code.
PERSONNEL CLEANLINESS- Open beverage stored on shelf on serving line. Employees shall drink in a separate designated

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