- R/C/*3.4 Observed nacho cheese was dated 5/21/12, taco meat was dated 5/2/12, and 5/22/12, all in the upright cooler. Readyto- eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/C/*2.4/6.2 The kitchen hand sink contained hand sanitizer instead of soap, also the women's restroom hand sink was lacking soap. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- R/*4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manually sanitize in the 3 compartment sink until repairs are made.
- *3701-21-25 PIC available during this inspection was lacking Level 1 Training or Serv Safe manager cortication course. Provide a certificate of competition of Level 1 Certification or Serv Safe Manager course. Level 1 certification course is available at www.servsafe.com/starters or www.statefoodsafety.com
- *4.5/4.6 The fryer baskets, tongs, griddle surface, griddle utensils, ice machine trough, and cube making area contained and accumulation of food debris, or a mold-like growth. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.2 Observed raw bacon and burgers were stored above ready-to-eat foods in the upright cooler. Different types or raw animal foods shall be stored separate from or not above ready-to-eat foods.
- *3.0 The raw chicken wings contained a cloudy pink liquid and a foul odor, also the taco meat dated 5/2/12 contained a variety of mold-like growth. Foods shall be safe whole some and unadulterated. PIC was asked to discard these foods today.
- R/4.1 Observed the following household equipment in the kitchen:
- - Rival toaster oven
- - Sharp Microwave
- - Keurig Coffee Machine
- Equipment shall be commercial-grade (NSF or equivalent).
- R/6.2 No light observed in the ice machine room. Provide 10 foot-candles of light.
- 6.4 Observed ants in the garbage can. Provide pest control measures.
- 4.4 Repair the non-functioning and continuously beeping dish machine alarm. The alarm was continuously beeping when the machine was off.
- 4.8 Observed a refrigeration rack stored on the floor. Store the refrigeration rack six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.1 Keep the back screen door closed, and repair the lacking screen to prevent pest entry.
- 4.4 Rubber surface on the interior of the garbage disposal is damaged. Repair this area.
- 4.4 The upright cooler was leaking into a pan. Repair this.
- 3.2 Observed a Styrofoam bowl and small plastic cup was stored in the pickles. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 6.4 Provide the lacking base cove behind the cook's line to provide a cleanable surface.
- 6.4 Clean the soiled ceiling tiles throughout the kitchen.
- 6.2 Repair the nonfunctioning light fixtures throughout the kitchen to provide lighting requirements in OAC 3717.
- 6.2 Provide 10 foot-candles on lighting in the beer cave, currently 8 foot-candles.
- 4.4 Repair the damaged door seal on the display doors of the bottled beer cooler storing Coors and Bud Light Products.
- NOTE: .Discussed unnecessary people (baby) in the FSO.
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5/31/2012 | Standard 1 | |
- R/C/*3.4 Observed chili in the upright cooler dated 11/19. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/*4.4/3.4 Observed the ambient air temperature of the beer walk-in cooler at 47°F. PHF's in this unit were cold holding improperly at 48°F. Maintain coolers and PHF's at 41°F or below in order to limit bacterial growth. Make necessary repairs.
- C/*2.4/6.2 No soap observed at the kitchen 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 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manually sanitize in the 3 compartment sink until repairs are made.
- C/*7.1 Observed fryer cleaner stored on a shelf above the clean dish area of the dish machine. Store toxic chemicals separate from and below food and clean equipment in order to prevent possible contamination.
- R/4.1 Observed the following household equipment in the kitchen:
- -Rival toaster oven
- -Whirlpool microwave
- Equipment shall be commercial-grade (NSF or equivalent).
- 4.8 Invert stainless steel pans on the storage shelf in order to avoid possible contamination during storage.
- 4.4 Observed ice build-up on the walk-in beer cooler condenser fan. Make necessary repairs in order to keep equipment in good repair.
- R/6.2 No light observed in the ice machine room. Provide 10 foot-candles of light.
- 5.4 Maintain dumpster lids closed.
- NOTE: Consumer advisory was listed on the bottom of the menu. At the next menu printing, provide (*) next to the foods being served under-cooked if requested (ex: hamburger).
- NOTE: Observed home-canned sample jars of Carolina BBQ and Garlic Wing sauce lacking proper labels (name/place of business).
- Do not use foods from unapproved sources in the operation.
- -1 accurate long stem thermometer available for use.
- -Single-use gloves available to prevent bare hand contact.
- -PIC present had Level 1 Certification on-site.
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12/7/2011 | Standard2 | |
- *3.4 Observed the following foods held beyond 7 days:
- -cut tomato 6/21
- -opened roast beef 6/18
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Recommend discarding any contaminated food.
- *4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manually sanitize in the 3 compartment sink until repairs are made or when 50-200ppm chlorine sanitizer can be verified.
- R/4.5 Continue efforts removing dust accumulation on the fire suppression system. Maintain equipment free of dust, dirt, food debris, and other debris.
- 6.2 No lighting is available in the ice machine area. Provide lighting to meet 20 foot-candles. A portable light is provided for cleaning.
- -Upright cooler ambient air temperature was 38°F.
- -Level 1 Certifications were available for review.
- -Hand sinks were stocked with soap and paper towels.
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6/30/2011 | Follow Up 1 | |
- C/*3.2 Observed the following raw animal foods stored improperly in the upright cooler:
- -raw chicken stored above and beside ready-to-eat foods
- -raw bacon stored above and beside ready-to-eat foods
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -chili 5/5, reportedly pulled from the freezer on 6/3
- -roast beef no date, reportedly pulled from the freezer on 6/3
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed re-dating the items once they are pulled from the freezer.
- *4.4/3.4 Observed the ambient air temperature in the upright cooler at 54°F. PHF's in this unit were cold holding improperly at
- 52°F-54°F. Maintain coolers and PHF's at 41°F or below in order to limit bacterial growth. Recommend discarding any contaminated food. Repair this.
- *4.4/3.4 Observed the reach-in bar cooler ambient air temperature at 84°F. This unit contained whipped cream. Maintain coolers and PHF's at 41°F or below in order to limit bacterial growth. Recommend discarding whipped cream.
- C/*2.4/6.2/5.1 No paper towels observed at the bar hand sink. Also, the hand sink was blocked. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. Maintain all hand sinks easily accessible in order to facilitate proper hand washing.
- *4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Manually sanitize in the 3 compartment sink until repairs are made.
- 4.5 The following items need cleaned due to the ventilation fan blowing insulation into the operation:
- -flour storage bins
- -prep sink
- -microwave
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. Wash, rinse, and sanitize this equipment prior to food contact. Make any necessary repairs to the fan area and maintain food and equipment protected from possible contamination.
- C/3.2 Observed a package of flour tortillas with insulation particles on the packaging. Discard any contaminated food.
- R/4.5 Observed the, reportedly unused, potato chopper with dried food debris on the blades. Store equipment clean in order to prevent possible contamination.
- R/4.5 Observed dust accumulation under the vent hood and on the fire suppression system. Maintain equipment free of dust, dirt, food debris, and other debris.
- 6.2 No lighting is available in the ice machine area. Provide lighting to meet 20 foot-candles.
- R/4.1 Observed household freezers in the kitchen. When this equipment fails to meet requirements of the Food Code it must be replaced with commercial grade (NSF) equipment.
- R/4.4 Observed torn door seals on the upright cooler. Repair these.
- 3701-21: This operation was licensed after March 1, 2010, therefore, one person per shift must be certified in Food Protection. A person-in-charge shall be present at all times and demonstrate code compliance.
- -One accurate long stem thermometer available for use.
- -Observed employee wearing single-use gloves to avoid bare hand contact with nachos.
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6/6/2011 | Standard 1 | |
- *4.5/4.6 The following food contact surfaces need cleaned:
- -dried food debris on the wall mounted chopper
- -brown residue on the ice machine shield
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/4.1 Observed household freezers in the kitchen. When this equipment fails to meet the requirements of the Food Code it must be replaced with NSF approved equipment. Contact MCHD prior to equipment changes.
- R/4.4 Observed torn door seals on the upright 2-door cooler. Repair these seals in order to keep equipment in good repair.
- 4.5 Clean the vent hood area in order to remove dust.
- 3.2 Provide a scoop with a handle in the flour in order to prevent possible contamination.
- 6.1 Replace the missing base coving in the bar area in order to provide a more cleanable surface.
- 6.2 No Employees Must Wash Hands sign observed in the men's restroom. Provide hand wash signs at each hand sink in order to encourage proper hand washing.
- NOTE: If the ice bin with the cooling element is used, provide a catch tray so that the ice does not contact the cold plate.
- NOTE: Observed milk in the bar cooler with an expiration date of Jan 1, 2011. Discard products beyond expiration date.
- -This operation is not catering and is only reheating in individual portions. This operation shall be licensed as a Level 3 for the
- 2011 Licensing Year.
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1/5/2011 | Critical Control Point 2 | CHEMICAL: Observed an unlabeled spray bottle containing sanitizer. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the spray bottle today.
-2 accurate long stem thermometers available for use.
-Observed proper date marking throughout.
-PIC is knowledgeable of proper cooling procedures, using ice baths.
-PIC is ServSafe certified. Fax MCHD a copy of the certificate. Be reminded that 1 person, per shift must be at least
Level 1 Certified in food protection. Visit www.medinahealth.org for a link to the online Level 1 course. Maintain all certifications on file at the operation.
-No food prep observed today.
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