- 4.5/4.6 The pizza paddle at the handle paddle juncture was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.4 Observed the following foods and refrigeration unit were holding at improper temperature:- Potato salad 44-46°F
- - Shredded cheese 44°F - Salad reach-in unit 44°F
- - Blue cheese 44°F - Raw fish 44°F
- - Cottage cheese 43°F
- Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Adjust this unit and provide this office with a invoice of repairs.
- *3.4 French Onion Soup and turkey breast was lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- 4.5/6.4 Following areas were soiled:
- - observed pooling grease on the floor surface below the fryer
- - spill in the cabinet under the pop dispenser/ice bin
- Clean these areas.
- 3.2 Keep the bagged sugar closed to prevent contamination.
- 4.4 Door seal on the Coke unit was damaged. Repair this area.
- 6.1 Repair the damaged self closure on the side delivery door.
- 6.4 Repair the damaged floor tile below the ice bin in the bar area.
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10/25/2011 | Follow Up 1 | |
- (Repeat) PERSON IN CHARGE: Numerous critical violations observed today. Person-in-Charge continues to fail to maintain this operation in substantial compliance with the Ohio Uniform Food Safety Code. A person in charge shall demonstrate code compliance to in order to prevent food borne illness.
- (Repeat) CHEMICAL: Observed soap was stored on the shelf with potato chips. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent cross-contamination. Soap was relocated today.
- PROTECTION FROM CONTAMINATION FROM HANDS: Observed an employee handle ready-to-eat cut cheese with bare hands.
- Employee then applied gloves, and was educated on handling ready-to-eat foods requirement. Employees shall use gloves, utensils, or deli tissue paper when handling ready-to-eat foods.
- 4.5/4.6 The following food contact surfaces were soiled:- Pizza paddle on the top of the oven
- - observed three pairs of tongs on the preparation table
- - tongs on the equipment rack
- - container on the rear storage rack previously used for breading or flour mixture
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.4 QAC sanitizer contained greater than 400 ppm. Maintain QAC sanitizer at 150-400 ppm in order to effectively sanitize.
- 4.5/6.4 Following areas were soiled: - top of the stove top
- R/- Bottom of the oven is encrusted with food debris
- - observed pooling grease on the floor surface below the fryer
- - handle of the ladle contained food debris
- - spill in the cabinet under the pop dispenser/ice bin
- Clean these areas.
- 4.4/4.5 Repair or clean the pooling water in the bottom of the salad reach-in cooler.
- R/4.1 Household Sharp Carousel microwave is unapproved for use. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact MCHD @ 330-723-9523 prior to installing new equipment for approval.
- 3.2 Observed the cinnamon and sugar was in an uncovered container and contained food debris. Sift this product regularly, and keep the product covered to prevent contamination.
- 4.4 Repair the damaged, and taped potato slicer. Equipment shall be maintained in a state of good repair.
- 5.4 Keep the dumpster lids closed to prevent pest entry.
- R/6.2 Provide a hand washing in the men's restroom, to inform employees to wash hands.
- 3.2 Keep the bagged sugar closed to prevent contamination.
- 4.4 Door seal on the Coke unit was damaged. Repair this area.
- 4.8 Observed equipment was stored wet. Allow equipment to thoroughly air dry prior to storage.
- 6.1 Repair the damaged self closure on the side delivery door.
- 6.2 Observed a non-functioning light fixture in the walk-in cooler. Repair this area, to provide lighting as specified in OAC 3717.
- 6.4 Repair the damaged floor tile below the ice bin in the bar area.
- C/3.2 Observed the scoop was buried in the ice in the ice bin. Store the ice scoop in the ice bin in the food with the handle extended outward.
- 6.4 Relocate band aids to a separate area from food storage.
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9/20/2011 | Critical Control Point 2 | (Repeat) CHEMICAL: Observed one unlabeled spray bottle. Containers storing poisonous/toxic chemicals shall be clearly labeled with container's contents to prevent confusion and/or misuse. This bottle was properly labeled today.
(Repeat) DATE MARKING: Baked potatoes were lacking date marking. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed or discarded within seven days. Discussed date marking with PIC.
PIC was Tom and Dave
Employees were observed washing hands prior to resuming work activities.
(Repeat) HOLDING: Observed the foods marked with an asterisk were holding at improper temperatures. Food shall be maintained at 41°F and below to limit the growth of organisms. PIC was instructed to adjust both reach-in units and to keep the lids closed on the salad unit.
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- The following are repeat violations from the previous standard and critical control point inspection reports dated 3/29/2011, and follow-up inspection dated 4/7/11:
- *3.4 The following foods were stored greater than seven days:
- - sausage pieces were dated 4/11/11 in the reach-in cooler
- - French onion soup was dated 4/7/11, and meatballs were dated 4/11/11 in the walk-in cooler
- Ready-to-eat potentially hazardous foods shall be consumed or discarded within seven days. These foods were discarded today.
- C5.1 Observed the floor drains under the bar ice bins contained drain hoses submerged in them. Repair according to plumbing code. Mark Burnett, Plumbing inspector with this office was on site today, to educate and assist operator with corrections.
- Corrections were made on-site today.
- */C3.2 Observed a tray holding ready-to-eat chili was touching the case of raw eggs. Raw animal foods shall be stored separate from ready-to-eat foods and each other according to cooking temperature requirements to prevent possible cross-contamination.
- Chili was relocated today.
- */C3.4 Observed the chili contained a temperature of 40.7°F-42.8°F in the walk-in cooler following approximately 14-15 hours of cooling. Potentially hazardous foods shall be cooled from 135°F-70°F with a total of two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. The chili was discarded today. Discussed at length methods to use to cool foods more rapidly, including shallow pans, division of large portions, chill wands, and/or ice baths.
- Note: The operator was asked to clean the wall surface and caulk in the dish area, during this inspection.
- Per the Board of Health Motion from the Board of Health Meeting on 4/18/11, one employee per shift was asked to complete the Servsafe online Starters course (Level One), and/or be Serv-safe certified (Level Two). To date, one employee with this operation is Servsafe certified, and the morning manager completed the Serv Safe starters course. It was recommended additional employees complete the Serv-safe starters course. Additionally, this office is providing an on-site food safety class to the staff on 4/21/11 at
- 9:00 am.
- Contacted Don Stewart, Deputy Health Commissioner, and reported the above findings. Based on correction of repeat violations during this follow-up inspection, the license suspension is now rescinded.
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4/19/2011 | Follow Up 2 | |
- On this date, this inspector hand delivered a letter to the above operation regarding proposed food service operation license suspension or revocation.
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4/8/2011 | Other | |
- The following are repeat violations from the previous standard and critical control point inspection reports dated 3/29/2011:
- *7.0 Three unlabeled/mislabeled spray bottles: one in mop sink area labeled bleach water but contained an orange liquid; one unlabeled bottle in storage area containing a yellow liquid; and one in storage area labeled quat sanitizer but contained bleach water. Poisonous/toxic chemicals shall be clearly labeled with common name to prevent confusion and/or misuse. Label bottles with common chemical name. Note: Bleach water concentration was greater than 200 ppm.
- *3.4 The following foods were holding at improper temperatures inside the walk-in cooler:
- - corned beef, 43.8°F
- - meatballs, 43.1°F
- - French fries, 43.3°F
- - ribs, 43.5°F
- - raw chicken 44.1°F
- - Swiss cheese 43.6°F
- - French onion soup, 43.5°F
- - turkey, 43.9°F
- - ham, 43.4°F
- - red skin potatoes, 43.4°F
- - walk-in cooler ambient air temp: 45.7°F
- Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust walk-in cooler temperature.
- *3.4 The following foods were improperly dated and/or stored greater than seven days:
- - cheese sauce dated Sat. 3/26 inside salad reach-in cooler
- - three packages of roast beef dated Mon. 21 inside reach-in cooler
- Ready-to-eat potentially hazardous foods shall be consumed or discarded within seven days.
- *2.4 Person-in-Charge shall perform duties outlined in the Ohio Administrative Code to eliminate critical repeat violations.
- *4.5/4.6 The following food contact surfaces were soiled:
- - cutting board was soiled, scored, and or stained
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Resurface or replace the cutting board.
- 4.5/6.4 Following areas were soiled:
- - Side of the charbroiler contains grease accumulation, and surrounding equipment
- R/- Walls in the dish area, including the caulk at the wall/drain board juncture
- - Grease on the floor surface below cook's equipment.
- - dust accumulation on the ceiling vent in dishwasher area
- Clean these areas.
- 4.4 Containers and lids for food throughout were damaged. Replace damaged equipment.
- 5.1 Observed the floor drain under the bar ice bin contained a pooling substance with two drain hoses submerge in it. Repair according to plumbing code. Consultation with Mark Burnett, Plumbing inspector with this office. Drain must be air gapped.
- The following critical violation was observed today:
- *3.2 Observed raw ground meat stored in the same tray with whole muscle meat. Raw animal foods shall be stored separate from each other according to cooking temperature requirements to prevent possible cross-contamination.
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4/7/2011 | Follow Up 1 | |
- (Repeat) PERSON IN CHARGE: Numerous critical violations observed today. Person-in-Charge continues to fail to maintain this operation in substantial compliance with the Ohio Uniform Food Safety Code. A person in charge shall demonstrate code compliance to in order to prevent food borne illness.
- (Repeat) TEMPERATURE MEASURING DEVICE: Temperature measuring device was reading 27°F in an ice bath. Provide an accurate temperature measuring device within +/- 2°F and a range of 0-220°F to monitor temperatures of foods. Temperature measuring device was calibrated today.
- (Repeat) (*)HOLDING: Refer to the temperature log on the bottom of page one. Foods marked with an asterisk were holding at improper temperatures. Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Adjust cooler temperatures and/or discard any contaminated food.
- CHEMICAL: Observed WD-40 was stored next to potatoes under the electrical box. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent cross-contamination. WD-40 was relocated today.
- PROTECTION FROM CONTAMINATION FROM HANDS: Observed an employee handle ready-to-eat cut tomatoes with bare hands.
- Employee then applied gloves, and was educated on handling ready-to-eat foods requirement. Later employee was observed assembling a sandwich with bare hands. Employees shall use gloves, utensils, or deli tissue paper when handling ready-to-eat foods.
- Note: Discussed with PIC raw animal food storage in the reach-in unit. Educational materials were provided today.
- REHEATING: Observed meatballs were reheated on the stove top and relocated to the steam table but contained a temperature of
- 140°F. Foods shall be rapidly reheated to 165°F and above within two hours. Employee relocated the meatballs to the stove top to finish reheating. Utilize accurate temperature measuring device to assure food are properly reheated.
- 4.5/4.6 The following food contact surfaces were soiled:
- - can opener blade
- - cutting board was soiled, scored, and or stained
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Resurface or replace the cutting board.
- 4.5/6.4 Following areas were soiled:
- - Shelves in the walk-in cooler
- - Paper lining the interior on the lunchmeat bin was soiled
- - Side of the charbroiler contains grease accumulation
- - Bottom of the oven is encrusted with food debris
- - Cart with the breading
- - Ceiling surface above the fryer
- - Floor surface under the dish machine
- R/- Walls in the dish area, including the caulk at the wall/drain board juncture
- - Grease on the floor surface below cook's equipment.
- - Ceiling vents in the women's restroom, and in the dish washing area
- - Floor/ wall junctures in the women's restroom
- Clean these areas. Replace the paper liner.
- R/4.1 Household Sharp Carousel microwave is unapproved for use. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact MCHD @ 330-723-9523 prior to installing new equipment for approval.
- 3.2 Observed a Solo cup used as a scoop in the chopped corned beef, also the coffee cup handle used as a scoop in the breading was touching the food. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 6.2 Repair the non-functioning light fixtures in the hood unit above the pizza oven, to provide lighting requirements as specified in
- OAC 3717.
- 6.2 Provide a hand washing in the men's restroom, to inform employees to wash hands.
- 4.4 Containers and lids for food throughout were damaged. Replace damaged equipment.
- 3.2 Reportedly tomatoes were washed and placed back in the unclean cardboard box. Produce shall be washed prior to preparation, and placed in clean and sanitized containers.
- 5.1 Observed the floor drain under the bar ice bin contained a pooling substance with two drain hoses submerge in it. Repair according to plumbing code. Consultation with Mark Burnett, Plumbing inspector with this office. Drain must be air gapped.
- 4.4/3.2 Observed the upright freezer contained an air temperature of 37°F, and the foods in the unit were holding at 40°F.
- Discussed with PIC, to monitor food temperatures, and contact repair man. Frozen foods shall be maintained frozen.
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3/29/2011 | Critical Control Point 2 | (Repeat) CHEMICAL: Observed one unlabeled spray bottle, and one spray bottle with an orange chemical labeled bleach.
Containers storing poisonous/toxic chemicals shall be clearly labeled with container's contents to prevent confusion and/or misuse. Properly label these containers.
(Repeat) DATE MARKING: Observed the following food items were lacking date marking or contained improper date marking:
- Salami was dated 3/14/11
- Corned beef was dated 3/18/11
- Pepperoni was dated 3/18/11
- No date mark was observed on the ribs, potato salad, pulled pork
Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed or discarded within seven days. Discussed date marking with PIC.
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- 4.5/4.6 The following food contact surfaces were soiled: - pop guns in the bar area
- - container on the equipment rack
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- C/R/*3.4 Observed one temperature measuring device was not accurate (20°F) temperature. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of potentially hazardous foods.
- *3.4 In the walk-in cooler the following foods contain improper temperatures: - corned beef 45°F - clam chowder 44°F
- - ribs 44.7°F - hamburger in the reach-in cooler relocated from the walk-in was holding at 44°F. Food shall be maintained at
- 41°F and below to limit the growth of organisms.
- 6.4 Continue to clean the wall surface in the dish area.
- 4.2 Provide a QAC test kit to assure proper sanitizer concentration is maintained.
- 4.4 Repair the pooling water on the bottom of the reach-in unit.
- Reportedly, the Coke cooler is currently not in use, and will be replaced.
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10/6/2010 | Follow Up 1 | |
- 4.5/4.6 The following food contact surfaces were soiled:
- - pop guns in bar area
- - soda nozzles in waitress area
- - dried food debris on four pairs of tongs on the equipment rack
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch
- *4.4 Quat sanitizing solution residual at 400 ppm+ in wiping cloth bucket next to slicer. Maintain quat sanitizing solution at 200 ppm.
- 4.2 Missing quat sanitizer test kit. Replace missing test kit in order to determine proper concentration (200 ppm).
- 4.5 Following areas were soiled:
- - area surrounding four burner stove
- - side of fryer
- - three-door reach-in cooler door seal
- Clean these areas.
- R/4.4 Damaged door seal on the Coke unit. Seals shall be intact.
- 4.4 Pooling water on bottom of reach-in cooler across from fryers. Equipment shall be in good repair.
- 4.4 Damaged fryer baskets and strainer above three-compartment sink. Equipment shall be in good repair.
- 4.1 Household Sharp Carousel microwave is unapproved for use. Cuisinart griddler is also unapproved. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Contact MCHD @ 330 723-9523 prior to installing new equipment for approval.
- 6.4 Observed a fly strip hanging above clean equipment on dishwasher drainboard, and storage rack storing single-use items. Insect control devices shall be located where contamination of food and clean equipment cannot occur.
- 4.8 Clean pans stack wet on storage rack. Equipment shall be air dried prior to storage.
- 3.2 Bulk salt container stored uncovered. Uncovered pizza crust and spinach dip inside walk-in freezer. Food shall be covered during storage to prevent possible contamination.
- 3.2 Unlabeled water squeeze bottle. Unidentifiable foods shall be labeled with common name.
- 6.4 Soiled wall surfaces in the dishwasher area. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.4/6.4 Pooling grease on the floor below cooking equipment. Reportedly, fryer is leaking. Repair fryer and clean the floor.
- 6.1 Unsecured coving below dishwasher pre-wash station. Resecure coving to provide a cleanable surface.
- 3.2 Observed a container of lemons stored in ice bin in waitress area. Containers of food may not be stored in ice intended for human consumption. Remove container.
- 4.4 Damaged foam insert inside knife storage unit. Repair this.
- 6.4 Employee shirt stored on top of reach-in cooler. Employees shall store personal clothing in a designated area.
- See Critical Control Point Inspection dated 9/27/2010.
- (Repeat) PERSON IN CHARGE: Numerous critical violations observed today. Person-in-Charge continues to fail to maintain this operation in substantial compliance with the Ohio Uniform Food Safety Code. A person in charge shall demonstrate code compliance to in order to prevent food borne illness.
- (Repeat) TEMPERATURE MEASURING DEVICE: Temperature measuring device was inaccurate and improper range. Provide an accurate temperature measuring device within +/- 2°F and a range of 0-220°F to monitor temperatures of foods. Discussed obtaining a thin diameter probe for thin food items.
- (Repeat) HOLDING: Refer to the temperature log on the bottom of page one. Foods marked with an asterisk were holding at improper temperatures. Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Adjust cooler temperatures and/or discard any contaminated food.
- (Repeat) PERSONNEL CLEANILESS: Observed an employee open beverage in the kitchen. Employees shall consume beverages from a closed container in the kitchen or from an open container in a separate designated area. PIC was educated on this requirement.
- PROTECTION FROM CONTAMINATION: Observed dented canned goods on dry storage rack including but not limited to: tomato ketchup (2), mushroom stems and pieces, pasta sauce (2). Food packages shall be in sound condition to protect the integrity of the contents from possible contamination and/or adulteration. Store damaged goods in a designated area for credit or return to the supplier. Person-in-Charge agreed to separate damaged cans.
- PROTECTION FROM CONTAMINATION: Observed dark debris in uncovered bulk salt container. Food shall be wholesome. Discard any contaminated food.
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9/27/2010 | Standard2 | (Repeat) CHEMICAL: Bottle labeled bleach water contained a blue liquid. Containers storing poisonous/toxic chemicals shall be clearly labeled with container's contents to prevent confusion and/or misuse.
(Repeat) DATE MARKING: Observed the following food items were lacking date marking or contained improper date marking: no date mark on cooked macaroni in reach-in cooler corned beef dated 9/15, Tzatzi 9/6 roast beef dated 9/14, ham dated 9/19, sausage pieces 9/17
Hot dogs (2 types) had day dots Sat, Wed, and Tues (PIC uncertain what these indicate)
Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed or discarded within seven days. Discussed date marking with PIC.
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