- R 5.1 Repair/replace damaged/cracked hand sink in employee restroom.
- R 6.2 Provide 20 footcandles of light throughout employee toilet room.
- R 4.4 Damaged door seal on bottom left door of upright cooler in dough prep area. Seals shall be intact.
- 4.5 Soiled shelving in upright cooler in dough prep area and shelving above three-compartment sink. Clean the shelving.
- 6.1 Observed gap below rear exit door in dough prep area. Eliminate gap to prevent possible pest entry.
- 6.1 Observed duct tape on light shield in rear dough prep area. Replace damaged light shield to prevent possible contamination of food.
- Note: Household microwave must be replaced with a commercial grade NSF approved or equivalent microwave when unit fails or no longer meets the Ohio Uniform Food Safety Code.
- New stainless steel table added to operation to replace worn damaged counter and cabinets. Thank you.
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3/9/2012 | Follow Up 1 | |
- R/*3.4/4.4 Shredded cheese holding at 45°F. Ambient air temperature of pizza prep cooler was 43.7°F. Maintain foods and refrigeration units at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust cooler temperature and/or repair if needed.
- R/*4.5/4.6 Soiled dough sheeter food contact surfaces. Clean and sanitize food contact surfaces.
- *7.1 Observed stainless steel polish stored with canned pineapple in cabinet. Properly store poisonous/toxic chemicals in a designated area separate from food and equipment to prevent possible contamination.
- 4.0 Observed shelf liner in cabinet below counter storing Autofryer. Remove shelf liner and clean the shelving.
- R 5.1 Repair/replace damaged/cracked hand sink in employee restroom.
- R 6.2 Provide 20 footcandles of light throughout employee toilet room.
- R 4.0 Damaged backsplash on prep counter behind pizza prep cooler. Provide a smooth, nonabsorbent easily cleanable surfaces.
- R 4.4 Damaged door seal on bottom left door of upright cooler in dough prep area. Seals shall be intact.
- 4.5 Soiled shelving in upright cooler in dough prep area and shelving above three-compartment sink. Clean the shelving.
- 6.1 Observed gap below rear exit door in dough prep area. Eliminate gap to prevent possible pest entry.
- 3.2 Unlabeled bulk flour container. Unidentifiable foods shall be labeled with common name to prevent confusion or misuse.
- 2.3 Employee prepared food with unrestrained hair. Food employees shall wear hair restraints to prevent possible contamination of food.
- 6.1 Observed duct tape on light shield in rear dough prep area. Replace damaged light shield to prevent possible contamination of food.
- 4.1 Observed a household crock pot on premises. Household equipment is not approved for use.
- 6.4 Observed excessive dust accumulation on wall, floor, and plumbing lines below the three-compartment bar sink and dust accumulation on wall behind the CO2 tank. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 6.4 Damaged floor covering in areas behind the bar. Physical facilities shall be in good repair, smooth, and easily cleanable.
- Note: Household microwave must be replaced with a commercial grade NSF approved or equivalent microwave when unit fails or no longer meets the Ohio Uniform Food Safety Code.
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2/7/2012 | Standard2 | |
- *3.1 Observed one home canned tomato based sauce in cupboard. Food shall be from approved sources. Remove this product from premises.
- *3.4 The following foods are holding at improper temperatures:
- - sausage pieces in top portion of pizza prep cooler, 47°F
- - ham top of pizza prep cooler, 45.8°F
- - ambient air temp of pizza prep cooler, 45°F
- Maintain foods and refrigeration units at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust cooler temperature and/or repair if needed.
- *4.5/4.6 Soiled dough sheeter surfaces. Clean and sanitize food contact surfaces.
- */C 4.2 Unable to locate long stem thermometer. Provide an accurate thermometer with a range of 0-220°F to measure food temperatures.
- 3.2/4.8 Cover prepared pizza pans during storage to prevent possible contamination.
- R 5.1 Repair/replace damaged/cracked hand sink in employee restroom.
- R6.2 Provide 20 footcandles of light throughout employee toilet room.
- R4.0 Damaged backsplash on prep counter behind pizza prep cooler. Provide a smooth, nonabsorbent easily cleanable surfaces.
- R6.1
- R4.4 Damaged door seal on bottom left door of upright cooler in dough prep area. Seals shall be intact.
- Note: Household microwave must be replaced with a commercial grade NSF approved or equivalent microwave when unit fails or no longer meets the Ohio Uniform Food Safety Code.
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8/12/2011 | Standard 1 | |
- R 5.1 Repair/replace damaged/cracked hand sink in employee restroom.
- R6.2 Non-working light in employee toilet room. Provide 20 footcandles of light throughout employee toilet room.
- R4.0 Damaged backsplash on prep counter behind pizza prep cooler. Provide a smooth, nonabsorbent easily cleanable surfaces.
- R6.1 Coving is loose below the kitchen three-compartment sink (drainboard). Re-secure the coving and repair the wall.
- R6.0 Wood trim installed to finish area surrounding door frame inside walk-in cooler. Thank you. Please seal the wood to provide a non-absorbent surface.
- 4.4 Damaged door seal on bottom left door of upright cooler in dough prep area. Seals shall be intact.
- Notes:
- 1. Household microwave must be replaced with a commercial grade NSF approved or equivalent microwave when unit fails or no longer meets the Ohio Uniform Food Safety Code.
- 2. Many improvements made since the previous inspection including but not limited to: installation of new floor covering and wall tiles. Thank you for your efforts to comply with the Ohio Uniform Food Safety Code.
- 3. No food prep at time of inspection.
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1/6/2011 | Standard2 | |
- */R4.5/4.6 Soiled dough sheeter parts with brown/green residue. Soiled bowl containing flour. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *3.4 No date mark on pepperoni. Ready-to-eat food shall be dated at time original package is opened and consumed or discarded within 7 days.
- 4.5 The following are soiled:
- - wire shelf located above the three-compartment sink
- R- underside surface of dough mixer contains food debris build-up
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 3.2 Wet wiping cloth on the counter. Store wet wiping cloths in sanitizing solution between use.
- R 6.4 Repair the damaged wall tiles in the men's restroom to provide smooth, easily cleanable surfaces.
- R 6.4 Damaged/missing floor covering near rear exit door and entrance to kitchen. Repair/replace floor covering to provide a smooth, easily cleanable surface. Reportedly, Person-in-Charge plans to repair this.
- R 5.1 Repair/replace damaged/cracked hand sink in employee restroom.
- 6.2 Provide 20 footcandles of light throughout employee toilet room.
- 6.4 Clean the floor more thoroughly in dough prep area.
- R6.4 Observed evidence of mice in rear dough prep area (droppings near hot water tank). Take safe steps necessary to control and eliminate rodents.
- 6.1 Observed a hole in the wall where the two door cooler drains and gap below screen door. Seal openings to the outside to prevent possible pest entry.
- R4.0 Damaged backsplash on prep counter behind pizza prep cooler. Provide a smooth, nonabsorbent easily cleanable surfaces.
- R6.1 Coving is loose below the kitchen three-compartment sink. Re-secure the coving and repair the wall.
- R6.4 Finish the door frame inside the walk-in beer cooler to provide a smooth, easily cleanable surface.
- R4.0 Seal the bare wood shelves inside the walk-in beer cooler to provide a nonabsorbent, cleanable surface.
- 6.4 Soiled walk-in beer cooler ceiling. Clean this.
- *3.4 Internal temperature of diced ham in top area of pizza prep cooler was 44°F. Maintain potentially hazardous foods at 41°F or below. Note: Ambient air temperature of cooler was 38°F. Relocate foods to bottom portion of cooler to maintain temperature.
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8/20/2010 | Standard 1 | |
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