Crites Restaurant, 339 Main Street, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: Crites Restaurant
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 339 Main Street, Wadsworth, OH
License #: FSO-C306-10
License holder: Garlin Crites
Total inspections: 5
Last inspection: 1/26/2012

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Inspection findings	Inspection Date	Type	Comments
7.1- Iodine is used as a sanitizer in the two compartment waitress area. A detergent sanitizer is required in the two compartment sink that does not required a potable rinse. Clean sanitizer indicates a rinse is required after washing prior to sanitizing. R6.4- Dripping grease on wall below vent hood and light fixtures. Clean these areas. R4.5/4.4- Interior of chest freezer is rusted and has ice build up. Defrost and make any needed repairs to prevent possible contamination. R6.4- Torn wall behind waitress area. Repair this to facilitate cleaning. 4.5- Two freezers had ice accumulation. Defrost freezers. 3.2- Label powdered sugar container with the common name. 4.5- Interior top of ice maker is black. Clean this. 4.5- Basket with potatoes is dirty. Clean this. 4.1- White cooler with freeze on top was lacking a thermometer. Provide a thermometer to assure 41°F and below is being maintained. Please be advised if operation changes ownership commercial equipment would be required and a handwash sink would be required in the kitchen.	1/26/2012	Standard2	COLD HOLDING- Foods in the brown cooler in the kitchen was not maintaining 41°F. Appears door is opened frequently during busy morning breakfast. See temperature log below of foods in this unit. Potentially hazardous foods shall be maintained cold at 41°F and below. DATE MARKING- Foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. PERSONNEL CLEANINESS- Waitress drinking from open container stored next to cream and silverware. Provide a covered beverage container or drink in a separate designate area. One accurate long stem thermometer available for use. Consumer advisory available on the menu.
This reinspection was to check cooler temperatures from the 8/25/2011 White waitress cooler 40°F Brown kitchen cooler 47°F Two door upright cooler 41°F *3.4/4.4- Brown cooler at 47°F and cottage cheese at 47°F inside the unit. Discussed replacing cooler with commercial equipment. Operation is currently busy and non commercial equipment is not made to open and close as many times. Maintain cooler at 41°F and below.	9/8/2011	Follow Up 1
4.5/4.6- Interior of the ice machine is black. Clean and sanitize the interior of the ice machine. Food contact surfaces shall be clean to sight and touch. 5.3- Provide a covered trash container in the restroom. R6.4- Floor and wall junctures and floor around equipment has food debris build-up or is damaged. Clean and/or repair damaged floor. R6.4- Dripping grease on wall below vent hood and light fixtures. Clean these areas. R4.4- Interior of chest freezer in front area is rusted and ice build-up. Repair and clean to prevent possible contamination. Equipment shall be in good repair. R4.5- Defrost the upright freezers they have ice accumulation. R4.5- Shelving in waitress area and kitchen are dirty or worn. Clean and refurbish shelving. 6.4- Repair the hole in the wall near front waitress chest freezer to facilitate cleaning. See critical control point inspection dated 8/25/2011	8/25/2011	Standard 1	COLD HOLDING- Several coolers were holding above 41°F. See temperature log below. Potentially hazardous foods shall be held at 41°F and below to prevent bacteria growth. Reportedly coolers have been holding temperature operation is not air conditioned and operation just finished a breakfast rush. Discard any contaminated foods. DATE MARKING- Foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Operator is aware of this requirement. HANDWASHING- Observed food employee touch ready-to-eat foods with bare hands. Paper towels and utensils were also used to handle ready-to-eat foods. Food employees may not handle ready-to-eat foods with their bare hands. Recommend using single-use gloves in place of forks and paper towels. Long stem thermometer available for use. Discussed reheating is done on the stovetop.
4.5/4.6- Interior of the ice machine is black. Clean and sanitize the interior of the ice machine. Food contact surfaces shall be clean to sight and touch. R5.3- Provide a covered trash container in the restroom R6.4- Floor and wall junctures and floor around equipment has food debris build-up or is damaged. Clean and/or repair the floor. R6.4- Dripping grease on wall below vent hood and ice light fixtures. Clean this. R4.4- Shelving in kitchen is worn. Replace or refurbish shelving. 4.4- Interior of the chest freezer in front area is rusted and there is rust in the ice build-up. Repair and clean this to prevent possible contamination. Equipment shall be in good repair. 4.5- The upright freezers have ice build-up. Defrost freezers. 4.5- Shelving in the waitress area and shelving by three compartment sink is dirty. Clean this. Notes: If operation changes ownership a hand sink will be required in the kitchen. In addition commercial grade equipment, an indirectly drained food preparation sink, grease trap, and possible mop sink will be required.	2/17/2011	Standard2	DATE MARKING- Food throughout was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. COLD HOLDING- White upright cooler had an ambient air temperature of 54°F. See temperature log below. Potentially hazardous foods shall be held cold at 41°F and below. Reportedly unit was open for an extended period of time during the breakfast rush. Please monitor cooler and discard any contaminated foods. Long stem thermometer available for use. Chemicals were properly stored and labeled. Foods throughout were stored in small portions.
4.5/4.6- Inside walls of the ice machine are black. Clean and sanitize the interior of the ice machine. Food contact surfaces shall be cleaned to sight and touch. 5.4- Provide a covered trash container in the restroom. 6.4- Floor around oven and front waitress area are dirty. Clean the floor more thoroughly. 4.5- The following areas are dirty: shelving below the bread, both freezers have ice accumulation, shelving below the coffee maker, shelving in front waitress area, and brown table with plates. Clean this equipment throughout. R3.2- Wet wiping cloth stored on the counter. Store wet wiping cloths in sanitizing solution between uses. R6.4- Dripping grease on wall below the vent hood. Clean the wall. R4.4- Shelving in the kitchen is worn. Replace or refurbish to facilitate cleaning. R6.4- Wall behind silver chest freeze it torn paper. Repair this to facilitate cleaning. Notes: If operation changes ownership a handsink will be required in the kitchen. In addition commercial grade equipment, an indirectly drained food preparation sink, grease trap, and possible mop sink will be required.	8/23/2010	Standard 1	DATE MARKING- Food throughout were not date marked. Ready-to-eat potentially hazardous shall be date marked when opened or prepared and consumed within seven days. COLD HOLDING- White upright cooler had an ambient air temperature of 46°F. See temperature log below. Potentially hazardous foods shall be held cold at 41°F and below. Cooler was adjusted during this inspection. Discard any contaminated foods. Two accurate long stem thermometers available for use. Single-use gloves used to handle toast.

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