Thistledown Racino-The Diner, 21501 Emery Rd, North Randall, OH 44128 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Thistledown Racino-The Diner
Address: 21501 Emery Rd, North Randall, OH 44128
Phone: (440) 223-9192
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type
  • Critical: Observed food in contact with an unclean surface. Ice scoops were found with the handles in direct contact with the ice.
    To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles. Ice was removed from the ice bin and discarded.
  • Critical: TCS foods were not being held at the proper temperature. Observed baked potatoes at 117 F and shredded potatoes at 115 F hot holding on the cook line.
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Baked potatoes were reheated to 165 F for proper hot holding and the shredded potatoes were placed on ice.
  • Critical: Handwashing sink is being used for purposes other than handwashing.
    To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using the front handsink to rinse or store food utensils.
12/04/2015Standard Inspection
  • The person in charge is Certified in Food Protection
  • Observed improper reheating of food for hot holding. Chili was being improperly reheated using a hot holding device.
    Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness. Rapidly reheat TCS foods in equipment designed for cooking, not hot holding equipment.
  • Observed raw animal foods separated by type during storage, preparation, holding, and display.
 08/28/2015Critical Control Point Inspection
  • Critical: Observed improper reheating of food for hot holding. Chili was being improperly reheated in the hot holding wells.
    To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Only reheat using cooking equipment to prevent pathogen growth.
  • Non-food contact surfaces of equipment are dirty. The underlid area of both flip top coolers contains build up which could attract pests.
    Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize these units to deter pests.
08/28/2015Standard Inspection
No violation noted during this evaluation. 01/09/2015Standard Inspection
No violation noted during this evaluation. 09/08/2014Standard Inspection

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