Lager Heads, 7091 Lafayette Road, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Lager Heads
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 7091 Lafayette Road, Medina, OH
License #: FSO-C171-10
License holder: JMJ Holdings Inc
Total inspections: 4
Last inspection: 12/15/2011
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Inspection findings

Inspection Date

Type

Comments
  • Discussed wrapping/covering the food only after it is completely cooled. PIC is knowledgeable of proper cooling procedures.
  • -1 accurate digital thermometer available.
  • -PIC knowledgeable of proper thawing and re-heating procedures.
  • -Consumer advisory is properly noted on the menu.
  • *4.5/4.6 The following food contact surfaces need cleaned:
  • -dried food debris on the potato chopper
  • -build-up on a ladle hanging on the clean dish rack
  • -build-up on a set of tongs hanging on the clean dish rack
  • -build-up on the white strainer on the clean dish rack
  • Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
  • 4.4 Replace cutting boards that are scored and no longer easily cleanable. Food contact surfaces shall be smooth and easily cleanable.
  • 6.4 Observed a fly strip hanging above an equipment rack with gloves, carry-out containers, etc Hang fly strips in locations separate from food and equipment in order to prevent possible contamination.
  • C/3.2 Label the salt containers in order to prevent confusion or misuse.
  • NOTE: A new walk-in cooler was installed. Ambient air temperature is properly below 41°F.
 12/15/2011Critical Control Point 2DATEMARKING: Observed the following foods lacking a date mark:
-cooked pork loin in the upright cooler
-opened brats in the upright cooler
-pork wraps in the reach-in cooler
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to date the items.
PROTECTION FROM CONTAMINATION: Observed raw ribs stored above fully-cooked brats in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the brats today.
CHEMICAL: Observed an unlabeled spray bottle on the chemical shelf. Label all toxic chemicals in order to prevent confusion or misuse. PIC discarded the spray bottle today.
COOLING: Observed brisket and ribs, cooled from last night, cold holding improperly at 42-43°F (see temp log). Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours.
  • C/*3.4 Observed the raw steak was stored above cut potatoes in the upright cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. This food item was relocated today.
  • R/6.4 Observed carpet was installed by the three vat sink and mop sink, in the kitchen area by the reach-in unit. Provide a cleanable surface in these areas.
  • R/4.1/9.0 Remove non-commercial microwaves and toaster oven from premises. Provide commercial grade equipment.
  • 6.2 No hand washing sign was available at the kitchen hand sink. Hand washing sign was provided today.
  • Note: No food preparation was observed during this inspection.
  • Discussed thawing of foods under refrigeration, under refrigeration, or as part of the cooking process.
 9/6/2011Standard 1
  • R/4.5 Clean the dish crates in order to remove black residue build-up and prevent possible contamination of clean equipment.
  • 6.2 Replace the burned out lights in the kitchen.
  • C/6.2 Provide Employees Must Wash Hands sign in the Men's and Women's restrooms in order to encourage proper hand washing.
 7/29/2011Standard 1-1 accurate digital thermometer available for use.
-Observed proper raw animal food storage throughout.
-PIC knowledgeable of proper cooling procedures.
-Observed proper reheating on the stove top.
-Menu is properly marked with a consumer advisory statement.
  • R/6.4 Observed carpet was installed by the three vat sink and mop sink. Provide a cleanable surface.
  • R/4.1/9.0 Remove non-commercial microwaves and toaster oven from premises. Provide commercial grade equipment.
  • Note: No food preparation was observed during this inspection. Operation added Frigidaire Freezer model # FFU21M7HWH with
  • CSA label.
  • C/*4.4 No chlorine residual observed on the dish machine sanitizing rinse. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Employee replaced the empty chlorine bucket and the rinse returned to proper concentration.
  • R/C/3.2 Observed a water sprayer, on the grill, lacking a label. Label all unidentifiable substances (ex: white, clear, etc) in order to prevent confusion or misuse.
  • 4.4 The following door seals were torn:
  • -upright cooler in the kitchen
  • -walk-in cooler
  • Repair these.
  • 4.5 Clean the dish crates in order to remove black residue build-up and prevent possible contamination of clean equipment.
  • 3.2 Observed 2 wet wiping cloths stored on the bar. Maintain wet wiping cloths stored in sanitizing solution between uses in order to prevent possible contamination.
 2/18/2011Standard2DATEMARKING: Observed cooked pork loin, in the upright cooler, lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC stated that the pork loin was prepared on Tuesday and dated the food.
-2 accurate long stem thermometers available for use.
-Observed proper raw animal food storage throughout.
-PIC knowledgeable of proper cooling procedures.
-PIC knowledgeable of proper reheating procedures.
-Menu is properly marked with a consumer advisory statement.

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