- The following are repeat violations from the previous standard inspection report dated 2/3/2012:
- 6.4 Continue efforts to clean the wall next to fryer to remove splash.
- 6.4 Damaged floor tile near the three-compartment sink and below upright True freezer. Replace damaged floor tiles as needed to provide a smooth, easily cleanable surface.
- 4.4 Cracked upright freezer door seals. Seals shall be intact.
- 5.4 Grease receptacle shall be located on concrete or asphalt surface.
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3/2/2012 | Follow Up 1 | |
- R/*3.4 No date mark on cooked chicken wings inside pizza prep and walk-in coolers. Prepared ready-to-eat potentially hazardous foods shall be dated and consumed or discarded within 7 days. Reportedly, wings are cooled on sheet trays prior to bagging and storing in bus tub.
- *3.4 Ham and salami dated 1/27 inside reach-in pizza prep cooler. Ready-to-eat foods shall be consumed or discarded within 7 days. Discard food stored greater than 7 days. Reportedly, ham and salami were frozen. Re-date foods upon removal from freezer.
- *3.2 Observed food employee slide cooked pizza into box with fingers. Use utensils or single-use gloves to prevent bare hand contact with ready-to-eat food.
- *4.1 Can opener blade is rusted. Damaged plastic spatula and metal pasta strainer. Food contact surfaces shall be free of breaks, pits, or similar imperfections so as to be smooth and easily cleanable.
- *4.4 Blue cutting board is worn. Cutting boards shall be resurfaced or replaced when they are no longer smooth and easily cleanable.
- */C3.4 Internal temperature of deli turkey on counter was 46 degrees Fahrenheit. Maintain foods at 41 degrees Fahrenheit or below to slow bacterial growth. Turkey was placed in cooler today.
- *7.0 Missing original manufacturer's label on bottle (bleach?) located on shelf behind the three-compartment sink. Maintain original manufacturer's label on bottle to prevent misuse.
- 4.5 Soiled dishcrates. Clean these.
- 4.4 Observed a towel and foil wedged with a knife draped into a plastic container on right side of pizza prep cooler. Reportedly, this leaks in the summer. Equipment shall be in good repair.
- 4.5 Observed grease between fryer and oven. Clean this area more thoroughly to remove grease.
- R6.4 Observed grease splash on wall next to fryer. Grease and food debris below fryer. Thoroughly clean these areas to remove grease and food debris.
- R6.4 Damaged floor tile near the three-compartment sink and below upright True freezer. Replace damaged floor tiles as needed to provide a smooth, easily cleanable surface.
- R4.4 Cracked upright freezer door seals. Seals shall be intact.
- 5.4 Grease receptacle shall be located on concrete or asphalt surface.
- Note: Reportedly, vent hood was cleaned on 1/16/2012.
- *2.3 Observed cigarette butt on a canned good in upstairs dry storage area. Observed 15 cigarette butts on the floor in the basement and near walk-in cooler. Observed ashtray containing cigarette butts and ashes on a table in the former dining area.
- Employees shall use tobacco in a designated area. Please be reminded smoking is strictly prohibited within the operation.
- 4.5 Dust accumulation in vent hood. Clean the vent hood to remove dust.
- 4.5 Bulk salt container lid is soiled. Clean this.
- 4.5 Soiled dishcrates. Clean or replace as needed.
- 4.8 Single-use items stored in the floor in upstairs storage room. Store single-use items six inches above the floor.
- 6.4 Soiled floor covering along edges in equipment washing areas. Clean the floor more thoroughly.
- R6.4 Damaged wall surface in equipment washing area. Repair wall to provide a smooth, easily cleanable surface.
- R6.4 Damaged wall and ceiling surface in upstairs dry storage area. Repair this.
- R6.0 Provide a smooth, cleanable ceiling surface above the ice maker in the basement. Operator in process of obtaining estimates.
- 3.2 Observed an ice scoop in cardboard box containing plastic bags for ice. Store scoop on a clean, dry surface.
- 6.1 Observed gaps below side door. Doors shall be tight-fitting to prevent possible pest entry.
- 5.4 Dumpster and grease receptacle shall be located on concrete or asphalt surface.
- Note: When existing household microwave fails to meet OAC 3717-1, it must be replaced with commercial grade NSF approved or equivalent equipment.
- See Critical Control Point inspection dated 2/3/2012.
- PREVENTION FROM CONTAMINATION: Observed raw bacon stored above cooked, ready-to-eat foods inside walk-in cooler. Store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible cross-contamination. Employee relocated bacon at time of inspection.
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2/3/2012 | Standard2 | Person-in-Charge: Timothy Chaplin
II PERSONNEL CLEANLINESS: Observed uncovered beverage on counter in kitchen. Also observed employee eating in the kitchen. Employees shall consume food and beverages in a separate, designated area. Covered beverages are permitted in food preparation areas. Discussed matter with Person-in-Charge. Uncovered beverage was removed today.
III PREVENTION OF CONTAMINATION FROM HANDS: Observed Person-in-Charge touch ready-to-eat meatloaf with bare hands while slicing. Avoid bare hand contact with ready-to-eat foods. Use utensils or single-use gloves.
VIII DATE MARKING: Observed turkey and turkey gravy dated 1/26 inside walk-in cooler. Food shall be consumed or discarded within 7 days. Discard food stored greater than seven days.
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- Sign outside states "Closed for Remodeling." However, operation is open for business. No changes observed in kitchen area at this time. Be sure to submit plans prior to remodeling for approval.
- *4.5/4.6 The following food contact surfaces are soiled:
- - can opener blade
- - wood mallet contains dried food debris between teeth
- Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *3.0 Observed mold-like growth on strawberries. Food shall be wholesome, safe for human consumption. Discard contaminated food.
- *4.0 Observed dried basil stored in garbage bag in upstairs dry storage area. Trash bags may be composed of recycled materials or treated with pesticides that are not safe for food contact. Food shall be stored in food grade safe bags or containers capable of being effectively cleaned and sanitized.
- 5.4 Observed garbage bags containing soiled used single-use recyclables containing food debris in upstairs dry storage room. Store refuse/recyclables in covered containers.
- 6.4 Observed small flying insects in garbage bags containing soiled recyclable single-use items described above. Take safe steps necessary to eliminate insects.
- 4.4 Damaged wood spoon is no longer easily cleanable. Food contact surfaces shall be smooth, non-absorbent, and easily cleanable.
- 4.8 Utensils stored upright. Invert utensils during storage to prevent possible contamination of food contact surface.
- 4.5/6.4 Observed dust accumulation between oven and wall. Clean this area to remove dust.
- 4.8 Cups stored on the floor in the bar area. Store cups six inches above the floor.
- 6.4 Soiled floor covering below fryer, equipment storage rack, and along edges in equipment washing areas. Clean the floor more thoroughly.
- R6.4 Damaged wall surface in equipment washing area. Repair wall to provide a smooth, easily cleanable surface.
- R6.4 Damaged wall and ceiling surface in upstairs dry storage area. Repair this.
- R6.0 Provide a smooth, cleanable ceiling surface above the ice maker in the basement. Operator in process of obtaining estimates.
- 6.1 Observed gaps below side door. Doors shall be tight-fitting to prevent possible pest entry.
- Note: The following cake/brownie mixes are stored beyond the manufacturer recommended use by and/or best by dates:
- - Betty Crocker mix March 2010
- - Duncan Hines mix January 2009
- - Pillsbury mix October 2009
- Note: A dog was observed in the dining area upon arrival. Dining room is not in use at this time. Please be reminded dogs are not permitted in licensed food service operations. Dog was removed at time of inspection.
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10/13/2011 | Standard 1 | Person-in-Charge: Timothy Chaplin
Two accurate thermometers available for use.
Observed raw meats properly stored separate and below ready-to-eat foods in refrigeration units.
Reportedly, foods are thawed properly under refrigeration or running water.
Reportedly, ice baths are used to quickly cool large containers of stock. In addition, shallow pans are also used.
IV Person-in-Charge: Person-in-Charge reported foods are reheated to 145°F. Foods must be reheated to 165°F within 2 hours. Person-in-Charge must be knowledgeable in safe food handling practices. Provided educational information today.
VIII DATE MARKING: Observed foods stored greater than 7 days including chicken stock 9/25; cantaloupe 10/5; beef stock 10/4; and chicken stock 10/4. Food shall be consumed or discarded within 7 days. Advised Person-in-Charge to discard food. Recommend obtaining a commercial freezer to store food longer than 7 days. Contact this office prior to installing for approval.
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- R/*3.4 No date mark on cooked sausage and cooked wings inside pizza prep cooler. Prepared ready-to-eat potentially hazardous foods shall be dated and consumed or discarded within 7 days.
- *3.2 Observed raw shell eggs stored in prep cooler above ready-to-eat foods. Properly store raw eggs below ready-to-eat foods to prevent possible cross-contamination. Reportedly, these are for personal use.
- 4.5 Observed grease accumulation in vent hood filters. Clean the filters.
- 6.4 Observed grease splash on wall next to fryer. Clean the wall to remove grease.
- 4.0 Observed foil lining wheeled cart next to fryer and surrounding surfaces. Foil is not a durable, cleanable surface. Remove foil and clean equipment as needed.
- 6.4 Damaged floor tile near the three-compartment sink. Replace damaged floor tiles as needed to provide a smooth, easily cleanable surface.
- 3.2 Observed measuring cup in bulk cheese located in prep cooler. Provide a handled scoop to properly dispense cheese and prevent possible contamination. Note: If cheese, pepperoni, etc. are used for salads, gloves or utensils must be used to prevent bare hand contact with ready-to-eat food. Otherwise, separate containers must be used for salad preparation.
- R4.4 Cracked upright freezer door seals. Seals shall be intact.
- 5.4 Grease receptacle shall be located on concrete or asphalt surface.
- Note: Observed chill wand being used to cool tomato sauce at time of inspection. Chicken wings are cooling on shallow pans at this time (121°F). Be sure foods cool rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of 6 hours. Also, this operation is only permitted to reheat foods in individual portions.
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10/7/2011 | Standard 1 | |
| No violation noted during this evaluation. | 6/30/2011 | | Person-in-Charge: Timothy Chaplin
Reportedly, chicken arrived raw and frozen. Reportedly, chicken was thawed properly under refrigeration.
III Prevention of Contamination from Hands: Observed food employee handle ready-to-eat cucumbers with bare hands to prepare salad. Employees may not handle ready-to-eat foods with their bare hands. Use utensils or single-use gloves to prevent bare hand contact. Person-in-Charge instructed employee to place gloves on hands.
Chaffing dishes with sternos are used to hold foods hot during service at off premises events.
Note: Please retain a copy of the current license at catered events.
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- *3.0 Observed mold-like growth on cheddar cheese located inside the walk-in cooler. Food shall be wholesome, safe for human consumption. Discard any contaminated food.
- 2.3 Food employee's hair was not restrained. Food employees shall effectively restrain hair to prevent possible contamination of food.
- 4.5 The following areas are soiled:
- - vent hood and filters
- - food debris on shelving storing equipment below island prep table in the kitchen
- - food spills on knife storage rack
- - food debris, grease build-up on outlet located next to knife storage rack
- Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R6.4 Soiled floor surfaces in the following areas:
- - below fryer
- - below double decker oven
- R- below unused freezer in storage room and along edges of storage room
- - floor along edges in dishwashing area
- Clean the floor more thoroughly.
- 4.1 Two household microwaves on premises are unapproved for use. One microwave is in disrepair with a broken/cracked door.
- Equipment shall be in good repair and approved by a recognized food equipment testing agency. Contact Medina County Health
- Department prior to installing new equipment for approval.
- R6.4 Soiled/damaged wall surfaces in equipment washing area. Physical facilities shall be in good repair and cleaned as often as necessary to keep them clean.
- 6.4 Soiled ceiling tiles in the kitchen. Clean the ceiling tiles.
- 4.0 Seal wood in upstairs storage room to provide a smooth, non-absorbent, easily cleanable surface.
- R6.4 Damaged wall and ceiling surface in upstairs dry storage room. Physical facilities shall be in good repair. Reportedly, roof was repaired.
- 5.4 Observed soiled recyclables in garbage bags in upstairs storage room. Store recyclables/refuse in covered waste containers.
- 6.0 Provide a smooth, non-absorbent, easily cleanable ceiling surface in ice maker area in the basement.
- 6.4 Observed water on basement floor and water on walk-in cooler floor due to recent snow/ice melt. Please take steps necessary to protect the operation from outdoor elements and eliminate moisture in the basement.
- 6.4 Observed evidence of rodents in basement. Take safe steps necessary to control and eliminate rodents.
- 6.1 Observed side door open leading to stairs. In addition, two doors leading into dining area have gaps at the bottom. Openings to the outside shall be tight-fitting to prevent possible pest entry. Eliminate gaps below the doors and maintain openings to the outside closed. Note: Recommend sealing any holes in the basement area to prevent pest entry.
- 5.4 Outside dumpster and grease receptacle shall be located on a concrete or asphalt surface that is smooth and sloped to drain.
- Note: Reportedly, this operation will be temporarily closed February 25, 2011 for remodeling for approximately 3-6 weeks. Submit plans and plan review fee to this office for approval prior to remodeling. Plans shall include list of new equipment with manufacturer name and model numbers; equipment layout; surface finishes of floor, walls, and ceiling; plan of lighting; and plumbing plan. Please be advised approval from other agencies including local Fire Department, Building Department, and MCHD Plumbing Division will be required.
- See Critical Control Point Inspection dated 2/18/2011.
- (Repeat) VIII DATE MARKING: Ready-to-eat potentially hazardous foods stored greater than 7 days including but not limited to: cottage cheese 1/21 and pork roast 2/4. Ready-to-eat potentially hazardous foods shall be consumed or discarded within 7 days.
- Discard food. Person-in-Charge stated these foods will be discarded today.
- PROTECTION FROM CONTAMINATION: Observed raw ground meat stored above cooked roast inside three-door cooler. Properly store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible cross-contamination. Person-in-Charge relocated raw ground meat below cooked roast at time of inspection.
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2/18/2011 | Standard2 | Person-in-Charge: Tim Chaplin
(Repeat) II PERSONNEL CLEANLINESS: Observed cigarette ashtrays filled with ashes and cigarette butts on the household microwave in the kitchen. Smoking is strictly prohibited in food preparation and equipment washing areas.
Discussed matter with the Person-in-Charge.
II HANDWASHING/PREVENTION OF CONTAMINATION FROM HANDS: Observed food employee touch hair and continue to handle bread without washing hands. Employees shall wash hands after touching hair, face, body, or any other time contamination occurs. Discussed matter with the Person-in-Charge.
(Repeat) XII CHEMICAL: Unlabeled bottle with yellow liquid and bottle containing blue liquid hanging above dirty dishes.
Containers storing poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse.
Label bottles. Person-in-Charge labeled bottles at time of inspection.
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- */R4.4/4.5/4.6 The following food contact surfaces are soiled: can opener blade and scored, soiled cutting board. Clean and sanitize food contact surfaces. Cutting boards shall be resurfaced or replaced when they are no longer capable of being effectively cleaned and sanitized.
- R/*3.4 No date mark on sliced ham and salami inside walk-in cooler and pizza prep cooler. Prepared ready-to-eat potentially hazardous foods shall be dated and consumed or discarded within 7 days.
- */C/R 7.1 Butane fuel stored on dry food storage shelf. Properly store poisonous/toxic chemicals separate from food and clean equipment to prevent possible contamination.
- *4.5/4.6/4.8 Observed dust and dead bee in unused pans in storage room. Equipment shall be stored in a manner that protects from possible contamination. Invert or cover equipment. Clean and sanitize equipment prior to use.
- R4.4 Cracked upright freezer door seals. Damaged Pepsi cooler door seal. Seals shall be intact.
- 4.5 Soiled dishcrate and dust accumulation on shelving storing pizza boxes. Clean equipment.
- 4.5 Observed build-up on dough sheeter surfaces. Clean the sheeter more thoroughly.
- 5.3 Observed Person-in-Charge drain pasta in three-compartment sink. The three-compartment sink is to be used for equipment washing only. Use designated food preparation sink to drain pasta.
- 6.4 Food spills on floor below spice shelving in dry storage room. Clean the floor.
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1/21/2011 | Standard2 | |
- The following are repeat violations from the previous standard inspection report dated 10/1/2010:
- */R 4.4/4.5/4.6 Soiled/blackened cutting board. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface. Cutting boards shall be resurfaced or replaced when they are no longer easily cleanable. Reportedly, new cutting boards were ordered and will arrive tomorrow.
- 6.4 Soiled floor in equipment washing area and below fryer and oven. Clean the floor more thoroughly.
- 6.4 Soiled wall surfaces in equipment washing area. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.8 Single-use lids stored on the floor in dry storage room. Store single-use items six inches above the floor.
- 6.4 Damaged wall and ceiling surface in dry storage room. Physical facilities shall be in good repair. Reportedly, roof was repaired.
- 4.4 Damaged seal on three-door upright cooler. Seals shall be intact.
- 6.1 Door opening to the outside is propped open, and dining room entrance has a gap below the door. Doors opening to the outside shall be closed and tight-fitting to prevent possible pest entry.
- 6.0 Ceiling shall be a smooth, durable, and cleanable surface in the basement area where the ice maker was installed.
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10/21/2010 | Follow Up 1 | Person-in-Charge: Tim Chaplin
Scheduled inspection to review menu and follow food transportation to off-site event.
VI Thawing: Discussed thawing properly under refrigeration. Reportedly, foods are also thawed in the microwave and cooked immediately. Observed chicken thawing in food preparation sink submerged under running water. Temperature was 53 degrees. Food may be thawed in this manner as long as food does not rise above 41 degrees.
Observed Person-in-Charge instruct employee to place spaghetti sauce in ice bath to cool at time of inspection.
Observed raw meats properly stored separate and below cooked, ready-to-eat foods inside the walk-in cooler.
Two accurate thermometers available for use.
Ready-to-eat foods were properly dated inside the walk-in cooler.
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- *4.4/4.5/4.6 Soiled/blackened cutting board. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface. Cutting boards shall be resurfaced or replaced when they are no longer easily cleanable.
- R4.5 Observed food debris on shelving storing equipment below prep table in the kitchen. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- 4.5 Clean the walk-in cooler shelving more thoroughly to remove food debris.
- R6.4 Soiled floor in equipment storage area. Clean the floor more thoroughly below the clean equipment storage racks.
- 6.4 Observed a coat on the food storage rack. Employees shall store personal belongings in a separate, designated area.
- R6.4 Soiled wall surfaces in equipment washing area. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 4.0 Seal wood in upstairs storage room to provide a smooth, non-absorbent, easily cleanable surface.
- R6.4 Clean the floor and floor vent more thoroughly in the bar area below equipment and along edges to remove food debris, dust, etc.
- R4.8 Single-use cups stored on the floor in dry storage room. Store single-use items six inches above the floor.
- R6.4 Damaged wall and ceiling surface in dry storage room. Physical facilities shall be in good repair. Reportedly, roof was repaired.
- 6.4 Observed evidence of rodents in basement. Take safe steps necessary to control and eliminate rodents.
- 4.1 Missing thermometer inside the bar cooler. Provide an accurate thermometer. Current ambient air temp: 36°F
- See Critical Control Point inspection dated 2/12/2010.
- VIII DATE MARKING: Ready-to-eat potentially hazardous foods stored greater than 7 days including but not limited to: cooked vegetables 9/8; smoked turkey stock 9/17; macaroni salad 9/17; pulled pork 9/15; turkey gravy 9/16 (in bucket). Ready-to-eat potentially hazardous foods shall be consumed or discarded within 7 days. Discard food.
- VII COLD HOLDING: Internal temperature of creamer stored in Beverage Air cooler in bar area was 47-49°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Discard any contaminated food, relocate food to a working cooler and/or repair Beverage Air cooler.
- NOTE: Please contact this office to schedule an inspection for an off premises catered event.
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10/1/2010 | Standard 1 | Person-in-Charge: Tim Chaplin
II PERSONNEL CLEANLINESS: Observed cigarette ashtrays filled with ashes and cigarette butts on the dirty dish drainboard in the kitchen, on the window ledge near coffee/server area, and a cigarette butt and ashes on the floor in the threshold area leading to the large dry food/equipment storage room. Smoking is strictly prohibited in food preparation and equipment washing areas. Please be advised smoking ban in public places is in effect. "No Smoking" signs provided to operator.
II PERSONNEL CLEANLINESS: Observed an uncovered beverage on top of the microwave in the kitchen. Food employees shall consume beverages in a designated area or use a covered container.
XII CHEMICAL: Unlabeled bottle with yellow liquid on upstairs table. Containers storing poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse. Label bottle.
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- *4.4/4.5/4.6 The following food contact surfaces are soiled: food prep sink, can opener blade, and soiled, black cutting board on shelf below prep table. Clean and sanitize food contact surfaces. Cutting boards shall be resurfaced or replaced when they are no longer capable of being effectively cleaned and sanitized.
- R/*3.4 Sausage pieces were dated 10/22/10. No date mark on sliced ham inside walk-in cooler. Prepared ready-to-eat potentially hazardous foods shall be dated and consumed or discarded within 7 days. PIC believes this should read 9/22/10. Mistakenly wrote the wrong number for the month.
- */C 7.1 Insecticide and Glass cleaner stored on shelf above pizza pans in storage room. Properly store poisonous/toxic chemicals separate from food and clean equipment to prevent possible contamination.
- R4.5 Soiled vent hood filters. Clean vent hood filters more thoroughly.
- 6.4 Observed a bandana in empty soiled plastic food container inside prep cooler. Employees shall store personal items in a separate, designated area from food and equipment.
- 4.4 Cracked upright freezer door seals. Damaged Pepsi cooler door seal. Seals shall be intact.
- 4.5 Exterior surfaces of three-door freezer surrounding handles in hallway are soiled. Clean areas surrounding door handles.
- 6.4 Soiled wall surface next to fryer. Clean the wall more thoroughly.
- 4.0 Observed black tape on spice shaker. Remove tape to provide a cleanable surface. Replace damaged shaker.
- Note: Observed brown eggs inside re-used egg carton in cooler. Reportedly, these are for personal use only and not served to customers.
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9/29/2010 | Standard 1 | |
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