Western Reserve Masonic Community, In, 4931 Nettleton Road, Medina, OH 44256 - Restaurant inspection findings and violations

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Business Info

Name: Western Reserve Masonic Community, In
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 4931 Nettleton Road, Medina, OH 44256
License #: FSO-C328-10
License holder: The Ohio Masonic Home
Total inspections: 4
Last inspection: 1/3/2012
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Inspection findings

Inspection Date

Type

Comments
  • -1 accurate digital thermometer available.
  • -Observed single-use gloves available to prevent bare hand contact with ready-to-eat foods.
  • -Observed proper chemical storage/labeling.
  • -Observed proper thawing under refrigeration.
  • *4.4 Observed quat sanitizing solution below 200ppm in the wiping cloth bucket. Maintain quat at 200ppm in order to effectively sanitize.
  • *4.4 Observed the nutrition refrigerator (RCA) ambient air temperature at 43.6°F. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below in order to maintain the PHFs at 41°F or below. See Critical Control Point inspection dated 1/3/12.
  • Refrigerator was stocked earlier this morning. PIC agreed to monitor and move supplements to a different cooler if necessary.
  • 4.1 Observed a house hold RCA refrigerator used as the nutrition cooler. When this unit fails to meet the requirements of the
  • Food Code it must be replaced with commercial-grade (NSF or equivalent) equipment.
  • 6.4 Clean the floor under the pop syrup dispenser/juice dispenser in order to remove debris.
  • 6.2 Replace the burned out light under the vent hood. PIC placed maintenance call today.
  • 4.4/6.4 Observed water leaking from the steam cooker. Make necessary repairs and clean the floor. PIC placed maintenance call today.
 1/3/2012Critical Control Point 2DATE MARKING: Observed the following foods improperly dated in the walk-in cooler:
-Canadian bacon 12/30-1/30
-turkey 12/29-1/15
-corned beef 12/30-1/14
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC today.
COLD HOLDING: Observed nutritional shakes, meatballs, and cut tomatoes cold holding improperly (see temperature log). Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC agreed to move nutritional shakes (see standard report 1/3/12). Discussed using smaller pans for the meatballs and cut tomatoes in the prep cooler in order to keep all of the food in contact with the cold air.
COOLING: Observed chili, made yesterday, in the walk-in cooler at 41-45°F. Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F (throughout) in a total of 6 hours. PIC discarded the chili.
  • See Critical Control Point Inspection.
  • Note:
  • New Pepsi cooler and Hershey Ice Cream freezer was added to the Caf.
 6/29/2011Standard 1Person-in-charge (PIC): Val and Joe
Accurate long stem thermometers are available for use.
Observed proper date marking throughout.
Observed proper reheating on stovetop.
Observed proper thawing under cold running draining water.
Observed proper storage of raw animal foods.
CHEMICAL: Observed a unlabeld bottle of clear colored cleaner in the mop room. Label all cleaners and chemicals to prevent misuse and confusion. The contents of the bottle was discarded.
  • 6.4 The following items/areas are soiled:
  • - the floor below the heat booster for the dish machine is soiled
  • Clean physical facilities in order to prevent and accumulation of dirt, soil and other debris.
 12/6/2010Standard2Person-in-charge (PIC): Gary
Accurate long stem thermometers are available for use.
Observed proper date marking throughout.
Reheating is done on the stovetop or in the steamers.
CHEMICAL: A bottle of glass cleaner was stored next to foam cups in the caf. Relocate the cleaner to prevent possible contamination. Corrected today.
PROTECTION FROM CONTAMINATION: A can of strawberry glaze was dented on the top seam. Food packaging shall be in good condition to protect the contents from contamination and adulteration. The can was relocated to the designated dented can area.
  • 6.4 The following items/areas are soiled:
  • - the cabinet below the hand sink in the serving kitchen
  • - the floor edges around the stationary Victory units
  • - the floor below the soda/juice/coffee dispensing area
  • - (R)the wall below/behind the dish machine and three compartment sink
  • Clean physical facilities in order to prevent and accumulation of dirt, soil and other debris.
  • C/3.2 An ingredient shaker was unlabeled. Label ingredient with the common name.
 6/14/2010Standard 1Person-in-charge (PIC): Valerie
Accurate long stem thermometers are available for use.
Chemicals are properly labeled and stored throughout.
Observed proper date marking throughout.
Observed proper thawing under refrigeration.
Reheating is done on the stovetop or in the steamers.

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