White House Chicken, 199 Great Oaks Trail, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: White House Chicken
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 199 Great Oaks Trail, Wadsworth, OH
License #: FSO-C200-10
License holder: Michael J. Peyakov
Total inspections: 6
Last inspection: 3/2/2012

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Inspection findings	Inspection Date	Type	Comments
All violations from 2/3/12 report have been corrected	3/2/2012	Follow Up 1
My long stem thermometer reading 73°F at room temperature. Calibrate thermometer to 32°F in an ice bath in order to accurately monitor potentially hazardous food temperatures. PERSON IN CHARGE- Person in charge shall demonstrate code compliance and monitor critical control points. Chicken breast was cooked 150°F then placed back in the fryer for further cooking. Chicken is pulled apart to visually determine if chicken is done. Please check chicken with a calibrated long stem thermometer to assure it reaches 165°F. 4.0- Home Depot orange buckets used for food storage. Provide a food grade container for food storage. In the past this had been corrected using food grade liners. 4.5/4.6- Potato cutter has food debris build-up. Clean and sanitize cutter to sight and touch. R6.2- Replace the burned out lights throughout. 4.5- Bottom of the reach-in freezer had debris build-up. Clean this. 4.4/4.5- Shelving in the walk-in cooler are extremely rusty and/dirty. Equipment shall be in good repair. According to 9/7/11 report shelving was on order. R6.1- Replace the missing coving by the back door. 4.5- Clean the cart under the microwave it is dirty. 4.5- Exterior of the bins with flour and bin by potato cutter are dirty and have duct tape over it. Replace these containers if they are damaged. 6.4- Floor and wall around the three compartment sink are dirty. Clean this. 4.5- Clean the soiled shelf below the dough sheeter. 3.2- Label the flour container under the dough sheeter to prevent confusion. 6.1- Provide a self closure on the back delivery door. Outer openings shall be self closing.	2/3/2012	Critical Control Point 2	COOLING- Hot sauce with rice made two days prior had an internal temperature between 45°F-47°F. Hot sauce is cooled in large pots. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. Reportedly chill sticks are used. Discard any contaminated foods. REHEATING- Hot sauce with rice is reheated in the microwave for 25 minutes. After 25 minutes sauce had an internal temperature of 137°F. Hot sauce in the steam table was 119°F. Potentially hazardous foods shall be reheated to 165°F within two hours. How sauce was placed back in the microwave for further reheating. HANDWASHING- No paper towels in the employee restroom. Provide an adequate supply of paper towels to facilitate hand washing. Reportedly paper towels will be provided. TEMPERATURE MEASURING DEVICE- Two long stem thermometers available for use. Thermometers reading 88°F and 92°F at room temperature. No ice available to calibrate thermometer.
The following are repeat violations from the August 25, 2011 report. 3.3- Foods were improperly reheated in the microwave and placed into the steam table. Hot sauce at 115°F, green beans 138°F, and gravy 114°F. Potentially hazardous foods shall be reheated to 165°F PRIOR to putting into the steam table. These foods will reportedly be put back into the microwave for further reheating. 4.4- Gaskets on walk-in cooler and reach-in freezer are torn. Reportedly these are on order. Equipment shall be in good repair. 6.1- Back door left open. Keep outer openings closed to prevent pest entry. 6.1- Provide missing coving at the floor and wall juncture by the back door. 4.5- Clean the dusty shelving behind the Coke cooler.	9/7/2011	Follow Up 1
4.0- Orange Home Depot paint buckets used for food storage. Provide equipment that is composed of food grade material to prevent possible contamination. Food grade liners on site but were not used. 4.4- Gaskets on the walk-in cooler and reach-in freezer are torn. Equipment shall be in good repair. 6.1- Provide missing coving at the floor and wall junctures to facilitate cleaning. 6.1- Back door left open. Outer openings shall be kept closed to prevent possible pest entry. 4.4/4.5- Shelving in the walk-in cooler is soiled and rusted. Clean/replace shelving. 4.5- Shelving behind Pepsi cooler is dusty. Clean this. Operation has plans to expand and create a dining room with new restrooms and waitress station. Kitchen will also be remodeled. Provide plans to the office with floor plan indicating location of equipment, manufacturer name and model number of equipment, surface finishes of floors, walls, and ceilings, and plan review fee. Plumbing plans will also need to be submitted to the plumbing division of the Medina County Health Department. HANDWASHING- No soap in the men's restroom. Provide an adequate supply of soap to facilitate proper hand washing. Reportedly soap will be provided. CHEMCIAL- Spray bottle with blue fluid was not labeled. Label all toxic chemicals to avoid confusion or misuse. Spray bottle was labeled during this inspection.	8/25/2011	Standard 1	COOLING- Hot sauce cooling in a large container with chill stick had an internal temperature of 75°F. Reportedly one chill stick is placed inside hot sauce with the lid on. In the morning a second chill stick is added. Container used for hot sauce is extremely large. Discussed using small container and use one chill stick for each container with the lid off. Discard any contaminated foods. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. REHEATING- Foods were reheated in the microwave and placed in the steam table less than 165°F. Discussed steam table is intended to be used for hot holding. After one half hour hot sauce only increased two degrees in the steam table. Potentially hazardous foods shall be reheated to 165°F within two hours. See temperature log below. These foods were placed back in the microwave for further reheating. Accurate long stem thermometer available for use.
4.0- Orange Home Depot paint buckets used for food storage. Provide equipment that is composed of food grade material to prevent possible contamination. 4.5- The following equipment is dirty: cart next to fryers and walk-in cooler shelving. Clean this. R6.2- Replace burned out lights in the kitchen. 4.4- Gaskets on the walk-in cooler are torn. Equipment shall be in good repair. 6.4- Ceiling is dirty. Clean this. 4.2- Provide a QAC test strip kit. 6.1- Replace missing coving at the floor and wall juncture to facilitate cleaning.	2/4/2011	Standard2	HANDWASHING- No soap available at the hand wash sink. Provide an adequate supply of soap to facilitate hand washing. Soap was provided during this inspection. COOLING- Hot sauce with rice cooling in a large pot from the previous day had an internal temperature of 69°F. Potentially hazardous foods shall be cooled from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. This can be done by using an ice bath or chill sticks. Recommend hot sauce be discarded. HOT HOLDING- See temperature log below reportedly steam table was not working and a new one was being delivered today. Potentially hazardous foods shall be maintained hot at 135°F and above to prevent bacteria growth. Recommend putting foods in the oven until the steam table can be repaired. TEMPERATURE MEASURING DEVICE- Only long stem thermometer available is a meat thermometer which starts at 50°F. Provide an accurate long stem thermometer that ranges from 0-220°F to monitor cold foods and cooling.
4.0- Orange Home Depot buckets used for food storage. Provide equipment that is composed of food grade material to prevent possible contamination. 4.5- The following equipment is dirty: cart next to fryers, bottom shelf below dough sheeter, walk-in cooler shelving, and shelving with equipment along the wall. Clean this equipment. 6.1- Front and back door was left open. Keep outer openings closed to prevent pest entry. 5.1- Mop sink is leaking. Plumbing shall be in good repair. 6.4- Floor and wall junctures are soiled. Walls around three compartment sink and dough sheeter are soiled. Ceiling throughout is dirty/stained. Clean these areas. 6.2- Replace the burned out lights above Pepsi cooler and by walk-in cooler. PERSON IN CHARGE- A person in charge shall be available at all times that is knowledgeable in food safety and monitor critical control points of the Ohio Uniform Food Safety Code. Recommend level one certification by logging onto www.servsafe.com/starters. HANDWASHING- Soap dispenser at the hand wash sink does not work. No soap can be dispensed. Provide an adequate supply of soap to facilitate hand washing. CHEMICAL- Chemicals stored on shelving above pots. Store toxic chemicals below and away from food and equipment to prevent possible contamination. Potentially hazardous foods are reportedly cooled with chill sticks. Raw chicken stored separate from ready-to-eat foods throughout.	8/20/2010	Standard 1	REHEATING- Foods were reheated in the microwave and placed in the steamtable below 165°F. See temperature log below. Potentially hazardous foods shall be reheated to an internal temperature of 165° within two hours. Hot sauce was placed back into the microwave during this inspection for further reheating. COLD HOLDING- Foods in the walk-in cooler were holding at improper temperatures. Walk-in cooler had an ambient air temperature of 49°F. Reportedly cooler was holding below 41°F in the morning. Door is opened and every time an order for chicken is cooked. Discussed purchasing a small reach-in cooler for chicken. At end of day walk-in cooler had an ambient air temperature of °F. Potentially hazardous foods shall maintain 41°F and below. Discard any contaminated foods. TEMPERATURE MEASURING DEVICE- Long stem thermometer could not be located during this inspection. Provide an accurate long stem thermometer the ranges from 0-220°F to monitor potentially hazardous food temperatures

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