Medina Eagles F.O.E. #2224, 696 Lafayette Road, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: Medina Eagles F.O.E. #2224
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 696 Lafayette Road, Medina, OH
License #: FSO-C73-10
License holder: Same
Total inspections: 4
Last inspection: 2/14/2012

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Inspection findings	Inspection Date	Type	Comments
DATE MARKING: Observed three packages of ham was date marked 2/6/12. Foods shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days. PIC was asked to discard these foods. *4.0/4.4 Observed the strainer on the equipment rack was damaged. Equipment shall be maintained in a state of good repair Discard this piece of equipment. 4.4/4.5/6.4 The following areas or equipment were soiled or in disrepair: R/- Gaskets on the reach-in cooler, all three walk-in units, and the beer walk-in cooler were damaged or soiled R/- Continue to clean the ceiling tiles throughout which are soiled or stained, R/- walls and ceiling by the three vat were stained or soiled R/- the cabinets under the fryer, which are stained or soiled. R/- the damaged wall and floor surfaces throughout - clean the soiled ceiling vent in the dish area - handles on the cabinet in the cook's area were soiled Equipment shall be in good repair and shall be kept clean. 5.1 Repair the leaky hand sink and spray hose fixtures. Also black plastic cylinder on the spray hose was also damaged. Plumbing shall be maintained in a state of good repair. Correct these areas. R/4.1 Non commercial microwave and Crockpot on site and in use. Equipment used in a food service shall be commercial grade and NSF certified or equivalent. 4.1 Provide a thin diameter probe, or digital thermometry for obtaining temperatures of foods.	2/14/2012	Critical Control Point 2	PIC was Sue R/CHEMICAL: Observed one yellow chemical spray bottle in the dish area was unlabeled. Toxic chemicals shall be properly labeled with the containers contents. PIC was asked to label this bottle. R/CONSUMER ADVISORY: Provide a consumer advisory with the disclosure and a reminder statement to inform consumers of consuming raw or under cooked foods. Discussed with PIC. **COOLING: Observed the chicken noodle soup was cooling in the preparation sink at room temperature for 1.5 hours and was holding at 83°F. Foods shall be rapidly cooled from 135°F-70°F within a total of 2 hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. PIC relocated this container to the walk-in. TEMPERATURE MEASURING DEVICE: Both temperature measuring devices were reading 22°F when placed in an ice bath. Temperature measuring devices shall be accurate within +/-2°F. This device was calibrated today.
R/4.4 Gaskets on the reach-in cooler, and all three walk-in units were damaged or soiled. Equipment shall be in good repair and shall be kept clean. R/6.4 Ceiling around the vents and ceiling surfaces are dusty. Clean this. R/4.1 Non commercial microwave on site and in use. Equipment used in a food service shall be commercial grade and NSF certified or equivalent. 6.4 R/Clean the ceiling tiles throughout which are soiled or stained, R/walls and ceiling by the three vat are stained or soiled. R/6.4 R/Repair the damaged wall and floor surfaces throughout, to provide a cleanable surface. R/6.1 Provide light shields or shatter proof bulbs on the light fixtures above the bar three vat sinks, and repair the non-functioning light fixtures above the three-vat sink. R/4.4 Observed shelves in the walk-in cooler are rusty or soiled. Clean or repair this area. R/6.2 Observed 2 foot-candles of lighting in the beer walk-in cooler, provide ten foot-candles of lighting. R/4.4 Repair the damaged lid on the interior of the ice machine to provide a cleanable surface. 4.5 Clean the door seals on the keg and the beer walk-in cooler, ice accumulation on the condenser of the walk-in freezer, and the cabinets under the fryers, which were soiled. 4.8 Store the cups, and oven racks six inches off the floor to facilitate cleaning and to prevent contamination. Note: Operation added Adcraft and Waring tabletop steam table units.	8/23/2011	Standard 1	Two thermometers were available for use. PIC was Carol R/CHEMICAL: Observed one spray bottles in the cabinet under the bar hand sink were unlabeled. Toxic chemicals shall be properly labeled with the containers contents. R/CONSUMER ADVISORY: Provide a consumer advisory with the disclosure and a reminder statement to inform consumers of consuming raw or under cooked foods. Discussed with PIC. Discussed thawing under running water with PIC.
R/4.4 Gaskets on the reach-in cooler, and all three walk-in units were damaged or soiled. Equipment shall be in good repair and shall be kept clean. R/6.4 Ceiling around the vents and ceiling surfaces are dusty. Clean this. R/4.1 Non commercial microwave on site and in use. Equipment used in a food service shall be commercial grade and NSF certified or equivalent. 6.4 R/Clean the ceiling tiles throughout which are soiled, floor in the walk-in freezer, walls by the three vat are stained or soiled, R/the floor/wall juncture under the three-vat sink, and floor, and floor/wall junctures in the dish area. R/6.4 R/Repair the damaged wall and floor surfaces throughout, damaged floor mat in the cook's area, to provide a cleanable surface. R/6.4 Remove the carpet mats by the rear door. Provide a cleanable surface. R/6.1 Provide light shields or shatter proof bulbs on the light fixtures above the bar three vat sinks, and repair the non-functioning light fixtures above the three-vat sink. 4.4 Observed shelves in the walk-in cooler are rusty or soiled. Clean or repair this area. 6.2 Observed 8 foot-candles of lighting in the beer walk-in cooler, provide ten foot-candles of lighting. 4.5 Clean the interior of the soup kettle, bread rack, and the storage shelves which is soiled/dusty. 4.4 Repair the shelf in the cabinet under the carry out containers. 4.4 Reportedly the pressure fryers are in disrepair. Make necessary repairs to this equipment. 6.2 Repair the non-functioning light fixture in the storage room, to provide lighting as specified in OAC 3717. 4.4 Repair the damaged lid on the interior of the ice machine to provide a cleanable surface.	1/26/2011	Critical Control Point 1	TEMPERATURE MEASURING DEVICES: Temperature measuring device was reading 23°F when placed in an ice bath. Provide a temperature measuring device accurate within +/-2°F to monitor temperatures of foods. This device was calibrated today. PIC was Carol CHEMICAL: Observed two spray bottles in the cabinet under the bar hand sink were unlabeled. Toxic chemicals shall be properly labeled with the containers contents. CHEMICAL: Observed chaffing fuel was stored with sandwich bags and meat temperature sticks in the storage room. Toxic chemicals shall be stored separate from food and equipment to prevent cross-contamination. Relocate these chemicals CONSUMER ADVISORY: Provide a consumer advisory with the disclosure and a reminder statement to inform consumers of consuming raw or under cooked foods. Discussed with PIC. TEMPERATURE MEASURING DEVICES: Temperature measuring device was reading 23°F when placed in an ice bath. Provide a temperature measuring device accurate within +/-2°F to monitor temperatures of foods. This device was calibrated today. PIC was Carol CHEMICAL: Observed two spray bottles in the cabinet under the bar hand sink were unlabeled. Toxic chemicals shall be properly labeled with the containers contents. CHEMICAL: Observed chaffing fuel was stored with sandwich bags and meat temperature sticks in the storage room. Toxic chemicals shall be stored separate from food and equipment to prevent cross-contamination. Relocate these chemicals CONSUMER ADVISORY: Provide a consumer advisory with the disclosure and a reminder statement to inform consumers of consuming raw or under cooked foods. Discussed with PIC.
R/4.4 Gaskets on the reach-in cooler, and all three walk-in units were damaged. Equipment shall be in good repair. R/6.4 Ceiling around the vents and ceiling surfaces are dusty. Clean this. R/4.1 Non commercial microwave on site and in use. Equipment used in a food service shall be commercial grade and NSF certified or equivalent. 6.4 R/Clean the ceiling tiles throughout which are soiled, R/floor in the walk-in cooler, walls throughout are stained or soiled, R/the floor/wall juncture under the three-vat sink, and floor, and wall surfaces in the storage area. 6.4 R/Repair the damaged wall and floor surfaces throughout, damaged floor mat in the cook's area, to provide a cleanable surface. R/6.4 Remove the carpet mats by the rear door. Provide a cleanable surface. R/3.2 Store wiping cloths in sanitizing solution between uses to limit the growth of organisms. R/6.1 Provide light shields or shatter proof bulbs on the light fixtures above the bar three vat sinks, and repair the non-functioning light fixtures above the three-vat sink. 4.5 Clean the interior of the microwave which contains a spill, handles on the cabinets in the cook's area were soiled, and shelves in the walk-in cooler are rusty or soiled. 6.2 Observed 2 foot-candles of lighting in the beer walk-in cooler, provide ten foot-candles of lighting. 4.1 Provide a thermometer in the Arctic air unit, currently holding at 40°F.	7/27/2010	Standard 1	HOLDING: Coleslaw was holding at 42-43°F, and American cheese was holding at 43°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. PIC relocated these food items. Recommended to adjust the reach-in unit. TEMPERATURE MEASURING DEVICES: Temperature measuring device could not be located. Provide a temperature measuring device accurate within +/-2°F to monitor temperatures of foods. PIC is planning to order a new device. DATE MARKING: Cottage cheese contains a manufacturers date of 6/26/10, and clam chowder was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was Sue

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