- *7.0 Observed the following chemicals lacking a label:
- -clear liquid in a spray bottle on the 3-compartment sink
- -pink liquid in a spray bottle on the retail pop storage shelf
- Label all toxic chemicals in order to prevent confusion or misuse.
- *2.4/6.2 No paper towels or soap observed at the rest room hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to properly wash hands.
- 6.4 The following areas need cleaned:
- -R/floor in the back room in order to remove dirt and debris
- -R/dusty vent above cases of Four Loko on the retail floor
- Physical facilities shall be maintained clean.
- R/4.0 The following equipment needs repair:
- -rusty walk-in cooler shelving
- -seal the bare wooden shelving in the back room
- Surfaces shall be smooth and easily cleanable.
- R/6.2 Replace burned out lights throughout operation.
- R/4.4 Replace the missing walk-in cooler door seal.
- R/6.1 Provide shatter-proof or shielded light bulbs in the cooler with milk, butter, Lunchables, etc in order to prevent possible contamination.
- R/6.4 Replace the missing/damaged floor tile in the walk-in cooler and back room in order to provide a more easily cleanable surface.
- NOTE: Ambient air temperature of the walk-in cooler was 53°F. The cooler is only holding beer/alcoholic beverages. Do not add any potentially hazardous foods (PHFs) to this unit unless 41°F or below is achieved.
- NOTE: Observed the following foods held beyond the expiration date:
- -half and half 12/15/11
- -Dairymen's creamer 12/10/11
- -Lunchables 12/14/11
- -Frito Lay Munchies December 13, 2011
- -Planters Deluxe Mixed Nuts 10/31/11
- -Red Pack Crushed Tomatoes February 28, 2011
- -Dairymen's 1% Milk 12/11/11
- Check and rotate stock as necessary. Complaint received at MCHD on 12/1/11 regarding expired foods/cheese on the retail shelf/cooler.
- NOTE: The operation is now under new management. Currently, the operation is selling pre-packaged, non-potentially hazardous foods (PHFs) and dairy items such as: milk; whipped cream; creamer; cheese; butter; and Lunchables. The operation shall be licensed as a Risk Level 1 for the 2012 licensing year.
- NOTE: Attempted to communicate with the PIC and manager and I was referred to Monica (440) 829-4331. I was unable to speak with Monica because of a full voice mail box. Please contact me (Sarah) at (330) 723-9523, Monday-Friday 8-4:30pm to discuss this report and the Retail Food Operation license.
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12/22/2011 | Standard2 | |
- C/*7.1 Observed Winter Melt Salt stored on top of Nos energy drinks behind the counter. Store toxic chemicals separate from and below food or equipment in order to prevent possible contamination.
- C/*3.1 Observed a can of Finest Chili dented on the seam. Do not sell dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit.
- R/*4.4 No sanitizer observed at the 3-compartment sink. Reportedly, the 3-compartment sink is not used. Food contact surfaces
- (ex: spoons, meat slicer, coffee thermos, etc) shall be washed, rinsed, and sanitized in the 3-compartment sink.
- R/*3.4 Observed confusion regarding the date marking of the following foods:
- -unclear if salami dated 6/1 is the discard or open date
- -unclear if turkey dated 6/11was a mislabel or labeled for longer than 7 days
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Reportedly, sandwiches are used within 24 hours.
- 5.1 Observed the hand sink behind the counter leaking onto the floor after use. Repair this in order to keep plumbing in good repair. Send MCHD a copy of the completed work order.
- 6.4 The following areas need cleaned:
- -R/floor under prep tables in order to remove dust, dirt, and debris
- -R/floor under mop and 3-compartment sinks in order to remove dirt and debris
- -dusty vent above the Pepsi cooler
- Physical facilities shall be maintained clean.
- R/4.0 The following equipment needs repair:
- -rusty walk-in cooler shelving
- -seal the bare wooden shelving in the back room
- Resurface this equipment in order to provide a more easily cleanable surface.
- R/6.2 Replace burned out lights throughout operation and beverage coolers.
- R/4.4 Replace the missing walk-in cooler door seal.
- R/6.1 Provide shatter-proof or shielded light bulbs in the cooler with eggs, cheese, hot dogs, etc in order to prevent possible contamination.
- 6.4 Replace the missing floor tile in the walk-in cooler in order to provide a more easily cleanable surface.
- -One accurate long stem thermometer available for use.
- -Observed proper raw animal food storage in the retail cooler.
- -PHF's were cold holding properly below 41°F.
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6/2/2011 | Standard 1 | |
- R/C/*3.4 Observed the following foods lacking a date mark or improperly dated:
- -open salami with a sticker stating Sell By 12/29 (today's date is 12/7)
- -open turkey with a sticker stating Sell By 12/21 (today's date is 12/7)
- -no date mark observed on the open ham
- Ready to eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/*2.4/6.2 Employee restroom was lacking soap. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *4.5/4.6 The following food contact surfaces were soiled:
- -powder build-up in the French Vanilla Cappuccino plastic mixing bowl
- -food debris on the interior of the microwave
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.4 The following floor areas need cleaned:
- -R/floor under the 3 compartment and mop sinks contains dirt and debris
- -floor under back room freezer contains dirt and debris
- -floor below deli tables contain dirt and debris
- Physical facilities shall be maintained clean.
- 6.2 The following areas have burned out light bulbs:
- -R/3 burned out lights in the beer cooler (front of walk-in)
- -1 burned out light in the Gatorade cooler
- Replace these lights.
- R/6.1 Provide a shielded light bulb or a shatter-proof light bulb in the frozen foods cooler in order to prevent possible contamination.
- R/4.4/4.5 No dish detergent or sanitizer observed at the 3 compartment sink. All food contact equipment/utensils shall be washed, rinsed, and sanitized in the 3 compartment sink. Clean the 3 compartment sink before washing equipment in order remove dirt, debris, and liquid spill.
- R/4.0 The following equipment materials are not easily cleanable:
- -bare wood beverage shelving in the dry storage room
- -rusty walk-in cooler shelving
- Seal the wood shelving and refurbish/replace the walk-in cooler shelving.
- R/4.4 Missing door seal on the walk-in cooler door. Replace this.
- 6.4 Observed possible evidence of mice behind the 3 compartment sink/grease trap area. Take safe steps necessary to control pests. Recommend cleaning the back room area thoroughly and reducing any clutter that may provide shelter for pests.
- 4.5 Observed ice build-up on the frozen food freezer doors. Repair this.
- 3.5 Observed the expiration date covered by a price tag on Salsa con Queso. Do not conceal manufacturers dating information.
- NOTE: Observed hole in the ceiling above the wine area. Reportedly, the land lord is in the process of making repairs. Repair the ceiling once the work is complete.
- -Observed proper chemical storage, separate from and below food and equipment, on the retail shelves.
- -Observed proper storage of raw bacon, separate from and below ready-to-eat foods, in the walk-in cooler.
- -Foods in the deli case are cold holding properly below 41°F.
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12/7/2010 | Standard2 | |
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