County Fare/Mcac, 4691 Windfall Road, Medina, OH 44256 - Restaurant inspection findings and violations

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Business Info

Name: County Fare/MCAC
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 4691 Windfall Road, Medina, OH 44256
License #: FSO-C57-12
License holder: Medina County Board of D.D.
Total inspections: 6
Last inspection: 5/25/2012
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Inspection findings

Inspection Date

Type

Comments
  • No violations at this time
 5/25/2012Three accurate long stem thermometers available for use
All ready-to-eat foods were properly date marked
Observed covered beverage containers
Reportedly foods are cooled in an ice bath or chill stick
Foods are reheated reportedly to above 165°F
No foods cooling or reheating today.
Raw meat stored on bottom shelf of walk-in cooler
Three accurate long stem thermometers available
All ready-to-eat foods were properly date marked
Observed covered beverage containers
  • No violations at this time
 5/25/2012Standard 1
  • */C 4.4 Quat sanitizing solution residual was 100 ppm or less in the three-compartment sink. Maintain quat sanitizing solution residual at 200 ppm to effectively sanitize food contact surfaces. Change sanitizing solution as needed. Upon further investigation, the bulk dispenser was empty. Sanitizer was replaced today.
  • 4.5/6.4 Observed grease spills inside fryer cabinet and on the floor below the fryers. Clean equipment and floors more thoroughly to remove grease spills.
 12/14/2011Standard2Person-in-charge: Kathy
Observed beef stroganoff and ravioli thawing properly inside the walk-in cooler.
Three accurate long stem thermometers are available for use.
Observed ready-to-eat foods properly dated throughout.
Observed raw shell eggs properly stored on the bottom shelf below ready-to-eat foods to prevent cross-contamination inside walk-in cooler.
Chemicals are properly labeled and stored to prevent possible contamination and misuse.
VII COLD HOLDING/COOLING: Internal temperature of shredded cheese and soup in large, deep container in upright cooler were holding at 42.6-43°F. Hold all potentially hazardous foods cold at 41°F and below to prevent the growth of organisms. Soups shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours.
Discussed use of ice baths, division of large portions, and/or shallow containers for cooling quickly. Check and adjust refrigerator temperature. Soup was discarded today.
  • 6.4 The caulk in the dish washing area is blackened. Clean this. If the caulk is no longer cleanable it shall be replaced.
 7/25/2011Standard 1Person-in-charge: Kathy
Accurate long stem thermometers are available for use.
Observed proper date marking throughout.
Chemicals are properly labeled and stored to prevent possible contamination and misuse.
COLD HOLDING: Potentially hazardous foods on ice were holding above 41°F. Hold all potentially hazardous foods cold at
41°F and below to prevent the growth of organisms. Discard any contaminated foods.
  • No violations observed today.
 12/15/2010Standard2Person-in-charge: Kathy
Accurate long stem thermometers are available for use.
Observed proper date marking throughout.
Chemicals are properly labeled and stored to prevent possible contamination and misuse.
Reportedly, PHF's are reheated in the oven to 165°F and above.
Single-use gloves were being worn properly to prevent bare hand contact with ready-to-eat foods.
  • C/*4.5/4.6 The following food contact surfaces of equipment are soiled:
  • -a spatula in the utensil drawer
  • -a heart shaped measuring cup in the utensil drawer
  • -an apple slicer in the utensil drawer
  • Clean and sanitize food contact surface of equipment to sight and touch.
  • 4.5/6.4 The following items are soiled:
  • -the fan guards in the walk-in freezer are dusty
  • -the bottom door seal on the glass door of the Traulsen unit had residue
  • -the floor behind the two door upright Traulsen refrigerator
  • Clean the items at a frequency to prevent soil accumulation.
  • R4.4 Resecure the loose laminate on the shelf, so as to be in good condition.
 7/19/2010Standard 1Accurate long stem thermometers are available for use.
Observed proper date marking throughout.
Observed proper thawing under refrigeration.
Observed proper ream animal storage to prevent cross contamination.
Chemicals are properly labeled and stored to prevent possible contamination and misuse.
Reportedly, PHF's are reheated in the oven to 165°F and above.
Single-use gloves were being worn properly to prevent bare hand contact with ready-to-eat foods.
*COLD HOLDING: Potentially hazardous foods on ice were holding above 41°F. Hold all PHF's at 41°F and below to prevent the growth of organisms. Bury the food items and pans down into the ice. Rotate small portions from refrigeration to ice in order to maintain proper temperatures. Person-in-charge corrected this during the inspection.

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