- R/C/*3.2 Observed raw shell eggs stored above and beside ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/C/*3.4 Observed opened hot dogs and cooked ribs lacking a date mark in the reach-in and walk-in coolers. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. NOTE:
- Cut corned beef, reportedly cut yesterday, was lacking a date mark. Discussed date marking any ready-to-eat, PHFs if they are held longer than 24 hours.
- R/*3.4/4.4 Observed the ambient air temperature of the reach-in cooler at 42.5°F. The nacho cheese, stored in this cooler, was cold holding at 44°F. Maintain the ambient air temperature of coolers at 41°F or below. Maintain PHFs at 41°F or below in order to limit bacterial growth. PIC adjusted the cooler today.
- C/*2.4/6.2 No paper towels observed at the bar hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- R/4.4/6.4 Observed pooling grease on the floor behind the fryers due to a fryer leak. Make necessary repairs and maintain the floor area clean and free of grease. Reportedly, new fryers are due to arrive within the next several weeks.
- 4.5 The following equipment needs cleaned:
- -grease build-up on the vent hood
- -black residue on the salad dressing shelf in the upright cooler
- -R/food and grease build-up on the stove top
- -C/chewed chewing tobacco in the downstairs bar hand sink
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.4/4.5 Observed the following pest issues:
- -mouse droppings on top of canned goods in the back storage room
- -several dead flies in the door track and bottom shelf of the basement bar cooler
- Take safe steps necessary to eliminate the presence of pests. Recommend regular, professional pest control. Clean the above mentioned equipment.
- R/4.4/6.4 Observed the following damaged equipment/areas:
- -torn door seals on the upright freezer
- -damaged floor surface in the downstairs bar area
- 6.2 Observed burned out lights in the kitchen. Replace these.
- 6.4 Clean the floor-wall junctures throughout in order to remove debris.
- NOTE: Observed objects stored in the indirectly drained prep sink. Wash produce in this sink.
- NOTE: Observed the following items beyond the manufacturer's expiration date:
- -half and half 2/7
- -milk 2/8
- Check and rotate stock regularly.
- NOTE: Discussed that, if foods are under-cooked upon request (hamburgers/steak), an (*) will need to be added beside the foods offered under-cooked.
- -1 accurate digital thermometer available.
- -Observed proper chemical storage.
- -Observed gloves and deli tissue available to avoid bare hand contact.
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2/21/2012 | Standard2 | |
- The following are repeat violations from the Standard 1 inspection report dated 9/21/11:
- C/*3.2 Observed a can of marinara sauce dented on the seal. Do not use canned goods dented on the seals in order to prevent possible contamination. Store damaged canned goods in a separate designated area.
- 4.4 Repair the torn door seal on the upright freezer.
- 6.2 Observed a light missing in the small walk-in cooler. Replace this in order to provide 10 foot-candles of light in the walk-in cooler.
- R/4.4 Repair the torn door seals on the upright freezer and small walk-in cooler.
- 6.2 Observed burned out lights in the following areas:
- -kitchen
- -small walk-in cooler
- Replace these.
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10/5/2011 | Follow Up 1 | |
- R/*3.4 The following foods were lacking a date mark or held beyond 7 days:
- -no date hot dogs opened on Sat.
- -no date corned beef cut on Mon.
- -C/9/7 tuna
- -9/8 cooked chicken
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/C/*4.4 No chlorine residual observed on the dish machine sanitizing rinse. The sanitizer was empty and upon re-filling the concentration was properly at 100ppm. Maintain chlorine at 50-200ppm.
- *4.5/4.6 Observed dried food debris on the fryer baskets. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.2 Observed raw chicken and raw shell eggs stored above ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *4.4/3.4 Observed the reach-in/prep cooler at 44°F. Observed PHFs in this cooler cold holding improperly at (reach-in) 43°F-44°F and (prep) 46°F. Maintain foods cold holding at 41°F or below to limit bacterial growth. Maintain coolers with PHFs at 41°F or below. Recommend discarding any contaminated food. PIC agreed to adjust temperature.
- C/*3.2 Observed a can of mushrooms dented on the seal. Do not use canned goods dented on the seals in order to prevent possible contamination. Store damaged canned goods in a separate designated area.
- C/*7.1 Observed chaffer fuel stored above and beside food/equipment.
- Store toxic chemicals in a separate designated area in order to prevent possible contamination.
- *2.4/5.1 Observed a bowl and utensils stored in the bar hand sink. Maintain hand sinks easily accessible and use for hand washing purposes only.
- R/4.4 Repair the torn door seals on the upright freezer and small walk-in cooler.
- R/6.4/4.4 Clean the floor below the fryers in order to remove grease build-up. Observed a leaking fryer. Repair this equipment.
- 4.5 The following equipment needs cleaned:
- -food debris/grease stove top
- -grease/food debris on oven and grill exterior
- Equipment shall be maintained free of excess debris.
- 4.4 Observed water pooling on the bottom shelf of the reach-in cooler. Make necessary repairs and keep food protected from possible contamination.
- 6.2 Observed burned out lights in the following areas:
- -kitchen
- -small walk-in cooler
- Replace these.
- 6/4 Clean the floor under the dry storage shelving to remove dirt and debris.
- 5.1 Mop sink is currently broken and the water has been shut off to it. Repair this sink in order to keep plumbing in good repair and properly dispose of mop water.
- NOTE: Observed objects stored in the indirectly drained prep sink. Wash produce in this sink.
- NOTE: New menu is in the process of being printed. Reportedly, consumer advisory statement is being added.
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9/21/2011 | Standard 1 | |
- C/R/*3.4 The following foods were lacking a date mark or held beyond 7 days:
- -no date hot dogs
- -baked potatoes dated 2/16
- -pepperoni dated 2/13
- -nacho cheese dated 2/9
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC stated that the baked potatoes were made on 2/22 and never got re-dated. PIC dated the hot dogs 2/19 and discarded the pepperoni and nacho cheese.
- *4.5/4.6 Observed dried food debris on the potato chopper. Wash, rinse, and sanitize food contact surfaces.
- C/*7.0 Observed a spray bottle with blue liquid labeled Bleach Water. PIC relabeled the container PineSol. Maintain all toxic chemicals properly labeled in order to prevent confusion or misuse.
- *4.4 No chlorine residual observed on the dish machine sanitizing rinse. Quat sanitizer was being used for the sanitizing rinse.
- The machine is equipped to use chlorine for the sanitizer. Replace the quat with chlorine sanitizer. Sanitize in the 3 compartment sink until proper chemicals are purchased. Maintain chlorine at 50-200ppm.
- 4.4 Repair the torn door seals on the upright freezer.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer in the bar 3 compartment sink.
- Maintain quat at 200ppm.
- R/6.4 Observed damaged flooring in the basement bar area. Repair this.
- 6.4 Clean the floor below the fryers in order to remove grease build-up.
- NOTE: Recommend relocating paper towels next to the hand sink in order to facilitate proper hand washing. Currently located on the other side of the bar.
- NOTE: Discussed thermometer calibration today. Maintain thermometers accurate to 32°F +/- 2°F in an ice bath. The thermometer can be re-calibrated by twisting the needle to 32°F, while in the ice bath, with pliers.
- NOTE: Observed a milk carton in the bar cooler with an expiration date of 12/4. Discard food as necessary.
- -Observed PHFs cold holding properly below 41°F
- -Observed employee wearing single-use gloves in order to prevent bare hand contact with ready-to-eat foods.
- -Observed proper raw animal food storage, separate from and below ready-to-eat foods throughout.
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2/24/2011 | Standard2 | |
- C/*3.4 The following foods were lacking a date mark or held beyond 7 days:
- -ribs dated 9/21 in the walk-in cooler
- -corned beef dated 10/1 in the walk-in cooler
- -ham and turkey dated 10/3 in the walk-in cooler
- -opened nacho cheese dated 9/23 in the reach-in cooler
- -chili dated 10/4 in the reach-in cooler
- -cooked chicken in the reach-in cooler lacking a date mark
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC stated that the ribs and chicken were made on 10/11 and the deli meats were cut on 10/9 and new stickers were not placed on the containers.
- C/R/*4.2 Provide an accurate thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures.
- C/*3.2 Observed the following foods stored improperly in the reach-in cooler:
- -raw chicken stored above sliced potatoes
- -flour tortillas stored on top of a container of raw bacon
- Store raw animal foods separate from and below ready-to-eat foods in order to avoid possible cross-contamination.
- C/*2.4/6.2 Observed bar hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Do not use cloth towels in order to prevent possible contamination.
- *3.4/4.4 Observed chicken in the veggie walk-in cooler at 45°F. The ambient air temperature of this unit is 47°F. Maintain coolers and PHFs cold holding at 41°F to limit bacterial growth. PHFs relocated to the walk-in cooler until repairs.
- *4.5/4.6 Observed food debris build-up on two fryer baskets. Wash, rinse, and sanitize food contact surfaces.
- R/6.4 Observed damaged flooring in the basement bar area. Repair this.
- 6.2 Observed burned out light bulbs in the kitchen. Replace these.
- C/4.1 Provide thermometers in all refrigerated units containing PHFs.
- 6.4 The following areas need cleaned:
- -pooling grease and food debris on the floor below/behind cooking equipment
- -floor below dry goods shelving in the kitchen
- Physical facilities shall be maintained clean.
- 4.5 Clean the stove top and the fryers in order to remove grease/food debris build-up.
- -Take steps necessary for correction and maintaining compliance with the critical control points of the Food Safety Code.
- -Discussed Level 1 Certification in Food Protection course. If interested, visit www.medinahealth.org for the link.
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10/12/2010 | Standard 1 | |
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