- VII Cold Holding: Internal temperature of ham and fish in reach-in cooler and upright cooler were 44 and 43-45 degrees Fahrenheit.
- Maintain potentially hazardous foods at 41 degrees Fahrenheit or below. Note: Refrigeration units appear to be functioning properly.
- Reportedly, ham was removed to prepare chef salads during busy lunch. Fish was thawed in cold running water earlier today and placed in cooler. Refrain from allowing food to rise above 41 degrees Fahrenheit when thawing with cold running water.
- XII Chemical: Observed Awesome spray bottle hanging on oven handle also storing clean tongs and cleaning products stored on top of dishwasher above clean dish drainboard. Properly store poisonous/toxic chemicals separate from food and clean equipment to prevent possible contamination by splash, drips, leaks, etc. Person-in-Charge relocated these at time of inspection.
- *4.5/4.6 Pitchers and measuring cups located on top of ice maker appear soiled. Clean these to sight and touch.
- 4.5 The following areas are soiled:
- - interior surface of reach-in cooler next to fryer
- - grease build-up on underside surface of pan used to cover burgers during the cooking process
- - interior surface of ovens, oven door and surrounding areas
- - grease accumulation interior fryer cabinet door
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 6.4 Soiled light shield in above food prep cooler. Clean this.
- 6.4 Floor is soiled below cooking equipment (stove, oven, griddle, etc.). Clean the floor more thoroughly to remove grease and food debris.
- 6.4 Damaged rear exit door frame. Repair this to provide a smooth, easily cleanable surface.
- 6.1 Missing light shield above bread storage rack.
- 4.4 Damaged reach-in cooler door seal (next to fryer). Seals shall be intact.
- 6.4 Damaged ceiling tile in dishwashing area. Replace damaged ceiling tile.
- 6.4 Damaged floor tile below reach-in cooler (next to fryer). Physical facilities shall be in good repair. Replace damaged floor tiles to provide a more easily cleanable surface.
- R 6.4 Observed black residue on wall below dishwasher drainboard and behind the automatic dishwasher. Clean the walls to remove black residue.
- R 6.4 Soiled floor and wall surfaces in equipment washing area. Clean the floors and walls more thoroughly.
- R 5.4 Dumpster is located on a gravel surface. Dumpster shall be located on concrete or asphalt surface that is smooth and sloped to drain.
- 4.1 Emerson household microwave is not approved for use. Equipment acceptable for use shall be commercial grade (NSF approved or equivalent).
- 2.3 Food employee's beard shall be effectively covered to prevent possible contamination of food.
- Note: Reportedly, a new automatic dishwasher was installed model #AF-3D-S is NSF approved for use. Unknown if a plumbing permit was obtained to install dishwasher. This matter will be referred to Medina County Health Department Plumbing Inspector.
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2/17/2012 | Critical Control Point 2 | Person-in-Charge present: John Chojnicki
One accurate digital thin probe thermometer available for use.
Observed raw fish stored on the bottom shelf of upright cooler below ready-to-eat foods to prevent possible crosscontamination.
Observed cooked, ready-to-eat foods properly dated inside upright cooler.
Consumer advisory is printed on the menu for foods served undercooked to order.
Reportedly, foods are reheated on the stove prior to placing into hot holding.
II Personnel Cleanliness: Observed an uncovered beverage in food preparation area. Employees shall consume beverages in a separate, designated area or use a covered container. Person-in-Charge obtained a lid at time of inspection.
III Prevention of Contamination from Hands: Observed employee remove bun from bag with bare hands. Use utensils or single-use gloves to prevent bare hand contact with ready-to-eat food. Employee placed gloves on hands at time of inspection.
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- The following are repeat violations from the previous standard inspection report dated 7/27/2011:
- 4.5 Continue efforts cleaning the interior surfaces of oven to remove food spills. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.4 Reach-in cooler door seal (next to fryer) is damaged. Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 5.4 Dumpster is located on a gravel surface. Dumpster shall be located on concrete or asphalt surface that is smooth and sloped to drain.
- Thank you for your efforts to comply with the Ohio Uniform Food Safety Code.
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8/26/2011 | Follow Up 1 | |
- *4.5/4.6/4.8 The following food contact surfaces are soiled:
- - meat slicer
- - meat tenderizer
- - spatulas
- - food spills in soup crocks
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces. Store soup crocks in a manner that affords protection from possible contamination.
- *4.0 Observed cooked shell eggs stored in re-used cardboard egg carton. Store cooked eggs in containers that can be effectively cleaned and sanitized to prevent possible cross-contamination.
- 3.2 Wet wiping cloth on counter. Store wiping cloths in sanitizing solution between uses.
- 4.5 The following areas are soiled:
- - sides and top of stoves have food debris, grease accumulation
- - interior surface of ovens
- - grease accumulation in fryer cabinet
- - side of shelves above reach-in cooler next to fryer
- - shelf below microwave
- - crate storing soup crocks
- - soiled dishcrates
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 4.4 The following door seals are cracked/torn/damaged:
- - upright two-door cooler
- - upright freezer
- - reach-in cooler next to fryer
- Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.4 Buckets storing ice in chest freezer are damaged along the edges creating a difficult to clean surface. Equipment shall be smooth, easily cleanable. Replace damaged buckets.
- 6.4 Damaged floor tiles throughout kitchen food preparation area. Physical facilities shall be in good repair. Replace damaged floor tiles to provide a more easily cleanable surface.
- R 6.4 Observed black residue on wall below dishwasher drainboard and behind the automatic dishwasher. Clean the walls to remove black residue.
- R 5.4 Dumpster is located on a gravel surface. Dumpster shall be located on concrete or asphalt surface that is smooth and sloped to drain.
- 6.1 Observed a gap along side of screen door. Doors shall be tight-fitting to prevent possible pest entry.
- 6.4 Stained ceiling tiles in pop storage area. Replace damaged tiles.
- See Critical Control Point Inspection dated 7/27/2011.
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7/27/2011 | Critical Control Point 2 | Person-in-Charge present: John Chojnicki (Jr.)
One accurate digital thin probe thermometer and round dial thermometer available for use.
Observed raw chicken stored on the bottom shelf of upright cooler below ready-to-eat foods to prevent possible crosscontamination.
Observed ready-to-eat foods properly dated.
Consumer advisory is printed on the menu for foods served undercooked to order.
Reportedly, foods are reheated on the stove prior to placing into hot holding.
DATE MARKING: Cheesecake slice dated 7/13. Ready-to-eat foods shall be consumed or discarded within 7 days. Personin-
Charge agreed to discard cheesecake today.
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- 4.5 The following areas are soiled:
- - sides of stoves have food debris, grease accumulation
- - interior surface of oven
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 4.4 The following door seals are cracked/torn/damaged:
- - upright two-door cooler
- - upright freezer
- - reach-in cooler next to fryer
- Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 3.2 Observed knife stored in sanitizing solution next to meat slicer. Employee removed knife and dried with towel. Utensils shall be washed, rinsed, and sanitized. Allow utensils to air dry prior to use.
- R 6.4 The floor is soiled along edges in the cooking area and in the equipment washing area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor covering more thoroughly along the edges.
- 6.4 Observed black residue on wall behind the automatic dishwasher. Clean the walls to remove black residue.
- R 5.4 Dumpster is located on a gravel surface. Dumpster shall be located on concrete or asphalt surface that is smooth and sloped to drain.
- 6.1 Observed a gap below rear door. Doors shall be tight-fitting to prevent possible pest entry.
- See Critical Control Point Inspection dated 2/3/2011.
- III HANDWASHING/PREVENTION OF CONTAMINATION FROM HANDS: Observed Person-in-Charge wash gloved hand after handling raw shell eggs. Single-use gloves shall be discarded after contamination. Observed uncovered sore on wrist of food employee.
- Wounds shall be covered and a single-use glove shall also be worn over the covered wound. Discussed these matters with the Personin-
- Charge.
- XII CHEMICAL: Observed faded label on two spray bottles in the automatic dishwasher area. Containers storing poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Person-in-Charge agreed to re-label bottles today.
- (Repeat) IX CONSUMER ADVISORY: A reminder statement is provided on the menu warning customers of increased risk associated with consuming raw or undercooked animal foods. Please identify menu items served undercooked to order.
- VII COLD HOLDING: Internal temperature of bleu cheese was 42 degrees Fahrenheit. Maintain potentially hazardous foods at 41 degrees Fahrenheit or below to limit bacterial growth. Adjust cooler temperature. Person-in-Charge agreed to monitor cooler temperature and adjust or repair if needed.
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2/3/2011 | Standard2 | Person-in-Charge present: John Chojnicki
Accurate digital thin probe thermometer available for use.
Observed raw animal foods stored on the bottom shelf of upright cooler below ready-to-eat foods to prevent possible cross-contamination.
Reportedly, foods are thawed under refrigeration, cold running water, or by the cooking process.
Observed ready-to-eat foods properly dated.
VII COOLING: Internal temperature of lentil bean and ham soup cooling overnight in upright cooler was 46.6 degrees
Fahrenheit. Potentially hazardous foods shall cool rapidly from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours; and 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Rapid cooling limits time food spends in the temperature danger zone which allows bacterial growth. Person-in-Charge discarded soup today. Discussed use of shallow pans or ice baths to promote rapid cooling in the future. Thickness of cooling product must also be considered.
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- 4.5 The following areas are soiled:
- - grease accumulation on interior surface of fryer cabinet
- - soiled True upright cooler shelving
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 4.4 The following door seals are cracked/torn/damaged:
- - upright two-door cooler
- - upright freezer
- - reach-in cooler next to fryer
- Seals shall be intact, tight, and adjusted according to manufacturer specifications.
- 4.0 Melted/damaged plastic food container. Food contact surfaces shall be smooth and easily cleanable. Discard damaged containers.
- 4.0 Observed soiled cardboard boxes reused to store red baskets and soup bowls. Do not reuse cardboard boxes which cannot be effectively cleaned.
- R 6.4 The floor is soiled along edges in the cooking area and in the equipment washing area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor covering more thoroughly along the edges.
- 6.4 Observed black residue on wall behind the automatic dishwasher. Clean the walls to remove black residue.
- R 6.4 Ceiling tiles in pop syrup closet are brown and stained. Repair any leaks and/or replace damaged ceiling tiles.
- R 5.4 Dumpster is located on a gravel surface. Dumpster shall be located on concrete or asphalt surface that is smooth and sloped to drain.
- Reportedly, ice bath is used to cool cream soups. Ice is also added to broth base soups.
- Observed ready-to-eat foods properly dated at time of this inspection.
- Observed employee properly wear single-use gloves to prevent bare hand contact with ready-to-eat foods.
- Observed raw animal foods properly stored separate and below cooked, ready-to-eat foods in the upright cooler to prevent possible cross-contamination.
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9/9/2010 | Standard 1 | Person-in-Charge present: John Chojnicki
Two accurate thermometers available for use.
Observed raw animal foods stored on the bottom shelf of upright cooler below ready-to-eat foods to prevent possible cross-contamination. Requested Person-in-Charge relocate or separate bag containing fully cooked sausage patties from the raw bacon at time of inspection.
Discussed menu with Person-in-Charge. Soups are reheated on the stove to above 165°F within 2 hours.
Reportedly, foods are thawed under refrigeration, cold running water, or by the cooking process.
VIII Date Marking: Cheesecake date marked 8/31 stored greater than 7 days. Food shall be consumed or discarded within 7 days. Person-in-Charge instructed employee to discard cheesecake at time of inspection.
IX Consumer Advisory: A reminder statement is provided on the menu warning customers of increased risk associated with consuming raw or undercooked animal foods. Please identify menu items served undercooked to order.
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