- The following are repeat violations from the Follow-up 1 report dated 4/26/12:
- 5.1 Unable to get hot water at the women's and men's restrooms in the back hallway. Provide hot water, 100° F, to facilitate proper hand washing. Reportedly, the hot water tank is inaccessible from this unit and the repairs have been placed on a list for building owners to correct.
- 4.5 The following equipment is soiled:
- -continue efforts cleaning the sides of the stove
- -dust accumulation on top of the pizza oven
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
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4/26/2012 | Follow Up 2 | |
- The following are repeat violations from the Standard 2 report dated 2/21/12:
- *4.2 Inaccurate long stem thermometer observed. Provide an accurate long stem thermometer with a range of 0°-220°F in order to determine proper cooking/holding temperatures of potentially hazardous foods. Additional high temperature thermometers were available at this inspection.
- 4.4/4.5 Pooling water and soiled cardboard at the bottom of the sliding bottled beer cooler. Also, observed broken glass in this cooler. Equipment shall be in good repair, smooth, and easily cleanable. Clean the bottom of the cooler to remove broken glass.
- 5.1 Unable to get hot water at the women's and men's restrooms in the back hallway. Provide hot water, 100° F, to facilitate proper hand washing.
- 6.4 Grease accumulation and food debris build-up on the floor below the fryers. Soiled floor in kitchen and bar areas. Clean floors to remove grease and food debris which can attract pests. Physical facilities shall be cleaned as often as necessary to keep them clean. Reportedly, floors are scheduled to be professionally cleaned.
- 4.5 Soiled vent hood filters. Clean the filters. Reportedly, filters are scheduled to be professionally cleaned.
- 6.4 Soiled wall behind the fryers. Walls and ceiling tiles are yellowed in the kitchen area. Clean the walls and ceiling tiles.
- Reportedly, these areas are scheduled to be professionally cleaned.
- 4.5 The following equipment is soiled:
- -grease build-up on side of fryers and interior
- -stove and griddle tops
- -dust accumulation on top of the pizza oven
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.1 Observed a Crofton Panini Grill (household) in the kitchen. Equipment acceptable for use shall be approved by a recognized equipment testing agency. Contact Medina Co. Health Dept. prior to installing new equipment for approval.
- 6.1 Replace missing light shields in vent hood. Reportedly, shatter-proof light bulbs are in the process of being acquired.
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3/28/2012 | Follow Up 1 | |
- */C/R 5.1 Electrical outlet/cord stored in employee handwashing sink. Employee handwashing sink shall be easily accessible for use. This was removed at time of inspection.
- */R 3.4 No date or held beyond seven days:
- - opened hot dogs
- - opened bratwurst
- - cut tomato
- - opened, cooked corned beef
- - 1/1 sauerkraut
- - 1/29 rigatoni
- - no date on opened can of Hormel chili
- Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days.
- */R7.1 Chaffing fuel stored above dry foods on storage rack. Properly store poisonous/toxic chemicals separate from food to prevent possible contamination.
- *4.5/4.6 Green, yellow, brown residue on pop gun nozzles in bar area. Food contact surfaces shall be clean to sight and touch.
- *4.2 Missing long stem thermometer. Provide an accurate long stem thermometer with a range of 0-220 degrees Fahrenheit in order to determine proper cooking/holding temperatures of potentially hazardous foods.
- */R7.1 Observed glass cleaner spray bottle stored near knives. Properly store poisonous/toxic chemicals in a separate, designated area to prevent possible contamination of clean equipment by drips, splash, spills, leaks, etc.
- *4.4 Worn/soiled/melted cutting board. Cutting boards shall be replaced or resurfaced when they are no longer smooth and easily cleanable.
- */R4.5/4.6 Dried food debris on utensil in clean utensil container. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- *7.1 Toilet bowl cleaner stored on three-compartment sink drainboard. Store poisonous/toxic materials in a separate, designated area.
- *2.4 Many critical and operational violations observed during this inspection. Person-in-Charge shall be knowledgeable in safe food handling practices and demonstrate compliance with the Ohio Administrative Code Section 3717-1 (Ohio Uniform Food Safety Code).
- Recommend Level One Food Safety training be completed online at www.servsafe.com/starters, or www.statefoodsafety.com.
- 4.5 Observed dirty water accumulation with green, black, and light brown moldy/slimy material floating in the water on bottom surface of keg cooler. Thoroughly clean this equipment. Repair the cooler to prevent accumulation of water.
- R4.4/4.5 Pooling brown water at the bottom of the sliding bottled beer cooler. Bottom surface appears rusted. Also observed broken glass in this cooler. Equipment shall be in good repair, smooth, and easily cleanable. Clean the bottom of the cooler to remove broken glass.
- 6.2 Missing employees must wash hands signs in three restrooms. Provide signs notifying employees to wash their hands.
- 5.1 Unable to get hot water at the womens and mens restrooms in the back hallway. Provide hot water, 100 degrees Fahrenheit, to facilitate proper handwashing.
- R6.4 Grease accumulation and food debris build-up on the floor below the fryers. Soiled floor in kitchen and bar areas. Clean floors to remove grease and food debris which can attract pests. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.5 Soiled vent hood filters. Clean the filters.
- 6.4 Soiled wall behind the fryers. Walls and ceiling tiles are yellowed in the kitchen area. Clean the walls and ceiling tiles.
- R4.5 The following equipment is soiled:
- - grease build-up on side of fryers and interior
- - stove and griddle tops
- - food splash in microwave
- - dust accumulation on top of the pizza oven
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.1 Observed household equipment including but not limited to: Presto table top fryer, GE table top fryer, Crofton Panini grill.
- Equipment acceptable for use shall be approved by a recognized equipment testing agency. Contact Medina Co. Health Dept. prior to installing new equipment for approval.
- 4.1 Melted spatula and spoon in clean utensil container. Food contact surfaces shall be free of pits, breaks, etc. so as to be smooth, and easily cleanable.
- 6.4 Observed a jacket on food storage rack. Store personal belongings in a separate, designated area.
- 6.1 Replace missing light shields in vent hood.
- Note: Prepackaged ham and mozzarella cheese in the reach-in cooler have manufacturer expiration dates of 12/18 and 12/23. Please check and rotate stock.
- Fryers do not appear to be in a safe location. Contact fire department regarding this issue.
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2/21/2012 | Standard2 | |
- The following are repeat violations from the Standard 1 report dated 9/28/11:
- *3.4 Observed the following foods held beyond 7 days:
- -pierogies in containers dated 10/1, 10/7. 10/8
- -baked beans dated 9/22
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Reportedly, the opened pierogies were placed in the cooler to thaw on Friday. PIC agreed to re-date the pierogies. PIC discarded the baked beans today.
- *2.4 Provide a consumer advisory statement on the menu and denote (*) the foods offered under-cooked.
- 4.5/4.4 The following items need cleaned:
- -grease build-up on the vent hood
- -continue efforts removing food debris and grease on the stove top
- -continue efforts removing food debris on table below the grill
- -NOTE: The stagnant water in the bucket under the prep sink was removed. However, it was observed that water drains slowly
- (holds) in the indirectly drained prep sink drain. Keep plumbing in good repair.
- Equipment shall be maintained clean and in good repair.
- R/6.1 Provide shatter-proof light bulbs for the vent hood lights in order to prevent possible contamination. Reportedly, attempts were made to locate light shields, but they were unsuccessful.
- 6.4 The floor needs cleaned in the following areas:
- -continue efforts cleaning under cooking equipment
- -grease and food debris under and surrounding the fryers
- Physical facilities shall be maintained clean.
- NOTE: Observed water dripping above the stove and pooling on the floor near the reach-in cooler. This is due to an ongoing roof leak. Reportedly, the ownership of the building (landlords) is in the process of transferring. Provide MCHD with contact information in order to obtain compliance with roof repairs. Keep foods protected from possible contamination.
- NOTE: Observed spatula and grill tools with food debris on the grill/griddle. Food prep was not yet occurring at the time of this inspection. Wash, rinse, and sanitize all food contact surfaces prior to using.
- -At today's Follow-up 1 inspection, 17 violations were corrected. Continue efforts gaining and maintaining compliance with the Food
- Code. Please consult educational materials and contact MCHD for any questions or further education.
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10/19/2011 | Follow Up 1 | |
- R/C/*3.2 Observed the following raw animal foods stored improperly:
- -raw beef above condiments and olives in the reach-in cooler
- -raw bacon above condiments and olives in the reach-in cooler
- -raw eggs above and beside ready-to-eat foods in the 2-door upright cooler
- -raw chicken stored above and beside ready-to-eat foods in the 2-door upright cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/C/*2.4/5.1 Observed the kitchen hand sink blocked by bowls and panels. Maintain hand sinks clear of all items and accessible at all times for proper hand washing.
- R/*3.4 No date marking observed on ready-to-eat, potentially hazardous foods (PHFs) on the right-hand side of the 2-door upright cooler. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- *2.4/6.2 No paper towels observed at the following hand sinks:
- -kitchen
- -bar
- -women's restroom
- Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- C/*7.0 Observed degreaser in a spray bottle labeled Tilex. Maintain chemicals labeled with the correct name in order to prevent confusion or misuse.
- C/*7.1 Observed degreaser ("Tilex") stored on the dry goods shelf beside and above food. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -excessive food splash/debris on the microwave interior
- -grease build-up and food debris/left-over french fries in/on the fryer baskets
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.2/3.0 Observed a bag of opened taco meat, in the 2-door cooler, stored in the water pooling on the bottom shelf. Maintain foods protected from possible contamination. Discard contaminated/unwholesome food.
- *2.4 Provide a consumer advisory statement on the menu and denote (*) the foods offered under-cooked.
- 4.5/4.4 The following items need cleaned:
- -grease build-up on the vent hood
- -food debris and grease on the stove top
- -grease build-up on the fryers
- -discard the stagnant water in the bucket under the prep sink
- -repair/clean coolers (bar/kitchen) that are pooling water on the bottom
- -R/food debris on table below the grill
- Equipment shall be maintained clean and in good repair.
- R/6.1 Provide a shatter-proof light bulbs for the vent hood lights in order to prevent possible contamination.
- 6.4 The floor needs cleaned in the following areas:
- -under reach-in coolers
- -under cooking equipment
- -excessive grease and food debris under and surrounding the fryers
- Physical facilities shall be maintained clean.
- NOTE: Observed the following foods beyond their expiration date:
- -milk in the kitchen 9/2/11
- -milk in the bar 9/22
- Check and discard products as necessary.
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9/28/2011 | Standard 1 | |
- R/*3.2 Observed several raw animal foods stored improperly, including but not limited to:
- -raw steak above ready-to-eat foods in the reach-in cooler
- -2 packages of raw salmon stored above ready-to-eat foods in the upright cooler near the pizza oven
- -raw steak, raw chicken, raw ground beef, raw shell eggs stored above and beside ready-to-eat foods in the upright cooler near the dry storage shelves.
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*2.4/5.1 Observed the hand sink blocked by bowls and trays. Maintain hand sinks clear of all items and accessible at all times for proper hand washing.
- *3.4 No date marking observed on any ready-to-eat(RTE), potentially hazardous foods(PHFs) throughout. RTE, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- *7.1/3.2/6.4 Observed paint brushes, with paint on them, wrapped and stored beside and above food in the upright cooler near the pizza oven. Do not store maintenance tools with food or clean equipment. Store toxic chemicals separate from and below food and clean equipment in order to prevent possible contamination.
- 6.1 Provide a shatter-proof light bulb for the light above the grill in order to prevent possible contamination.
- 4.5 Clean the table below the grill in order to remove food debris build-up.
- 4.1 Observed a house hold microwave and toaster in the kitchen. Provide commercial grade (NSF) equipment.
- 6.4 Clean the ceiling tile in the kitchen area.
- NOTE: Observed whipping cream and milk beyond their expiration dates of 1/18 and 1/24, respectively. Discard food as needed.
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2/15/2011 | Standard2 | |
- The following are repeat violations from the Standard 1 report dated 11/1/10:
- *4.5/4.6 The following food contact surfaces need cleaned:
- -Continue efforts removing food debris and grease build-up on the fryer baskets.
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 The following equipment needs cleaned:
- -dust and grease build-up on the vent hood filters
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 The following areas need cleaned:
- -floor under fryers contains food debris, and grease build-up.
- -clean/paint ceiling tile in the kitchen area
- -continue efforts cleaning dirt and debris build-up on the bar floor-wall juncture areas
- Physical facilities shall be maintained clean.
- 6.2 Provide 20 food-candles of light in the kitchen hand washing area.
- NOTE: Food Service License Transfer pending signatures and Building Dept. approval of pizza oven vent. Once these requirements are met, it is OK to Transfer.
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11/18/2010 | Follow Up 1 | |
- R/*3.2 Observed several raw animal foods stored above and beside ready-to-eat foods in the True upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Also, store raw animal foods separate from each other by cooking temperature. See educational handout provided today.
- *2.4/6.2 Observed the bar hand sink lacking soap and paper towels. Maintain all hand sinks stocked at all times with soap and paper towels in order to facilitate proper hand washing.
- *3.0/4.5/4.6 Observed a mold-like substance covering coffee in the coffee maker carafe. Discard the unwholesome coffee and wash, rinse, and sanitize the carafe.
- *4.5/4.6 The following food contact surfaces need cleaned:
- -food debris in the microwave
- -food debris and grease build-up in the Hamilton Beach toaster oven
- -pop build-up on the pop gun nozzles in the bar
- -food debris and grease build-up on the fryer baskets
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 The following equipment needs cleaned:
- -excessive food debris and grease build-up on ALL cooking equipment
- -dust and grease build-up on the vent hood filters
- -bucket of stagnant water under the prep sink
- -wing sauce build-up on the exterior of all plastic sauce containers
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 The following areas need cleaned:
- -floor under ALL kitchen equipment has excessive dust, dirt, food debris, and grease build-up.
- -clean/paint ceiling tile in the kitchen area
- -dirt and debris build-up on the bar floor-wall juncture areas
- Physical facilities shall be maintained clean.
- 6.4 Remove all unused/unnecessary equipment and items from the kitchen (i.e. unused freezer, broken equipment, paint, etc).
- 6.4 Create a storage area for employee personal items (coats, purses, etc) separate from food and equipment.
- 6.2 Replace the burned out light bulb under the vent hood in order to provide adequate lighting (50 foot-candles).
- 6.2 Provide 20 food-candles of light in the kitchen hand washing area.
- 4.1 Replace the Hamilton Beach household toaster oven with a commercial grade (NSF or equivalent) toaster oven.
- 3.2 Observed a flour container on the prep table lacking a label. Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- 4.0 Observed pasta stored in a plastic grocery bag. Store food in food-grade containers/bags in order to prevent possible contamination.
- C/6.2 Provide an Employees Must Wash Hands sign in the women's restroom.
- 5.4 Provide a covered waste container in the women's restroom.
- 3.2 Provide a guard in the ice bins to prevent the ice from contacting the cooling element.
- R/4.1 Provide a thermometer in the beer cooler with potentially hazardous beverages (i.e. milk, juice, half and half, etc) in order to ensure the ambient air temperature is 41°F or below.
- NOTE: Observed milk and half and half in the beer cooler with expiration dates in September and October. Check products regularly for expiration dates.
- NOTE: This operation is in a process of transitioning to new ownership. License transfer paper work was provided today. However, the license cannot be transferred until the operation comes into compliance with the Ohio Uniform Food Safety Code (provided today). A re-inspection is scheduled. Take steps necessary to correct violations.
- NOTE: Food safety education material was provided today. Recommend visiting www.medinahealth.org for a link to the Level 1
- Certification in Food Safety course.
- NOTE: Unable to determine if fire and building inspectors have approved the venting of the pizza oven. Will call to verify.
- NOTE: The operation will remain a Level 3.
- NOTE: When the new menu is printed, provide a consumer advisory statement and a * next to the items that may be served undercooked. Provide MCHD with a copy of the new menu.
- NOTE: PIC expressed interest in remodeling. Contact MCHD and Brunswick City Plumbing prior to remodeling in order to obtain any necessary permits/approvals.
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11/1/2010 | Standard 1 | |
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