17 Public Square, Llc, 17 Public Square, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: 17 Public Square, LLC
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 17 Public Square, Medina, OH
License #: FSO-C203-10
License holder: J. Gary Quesada
Total inspections: 4
Last inspection: 2/27/2012

Restaurant representatives - add corrected or new information about 17 Public Square, Llc, 17 Public Square, Medina, OH »

Inspection findings	Inspection Date	Type	Comments
4.4/6.4/4.0/4.5 The following areas were damaged or soiled: R/ gaskets on the four door reach-in coolers upstairs are torn. Reportedly the seals are in the process of being repaired in the next two weeks. R/- damaged door seal on the ice machine R/- rusty shelves in the 4-door unit R/- ceiling, wall surface in the upstairs kitchen surrounding the Ansul system are stained or discolored R/- floor in the basement walk-in coolers R/- ceiling surface and walls in the basement R/- interior of the upright freezer unit in the basement is damaged R/- defrost the ice accumulation in the freezer unit - floor surrounding freezer in the basement - the catch tray and screen on the dish machine - door seal on the salad cooler is soiled - side of the Slow cook hold oven which are soiled. Equipment and facilities shall be clean and in good repair. 6.2 Provide 20 foot-candles of lighting above the women's restroom hand sink, currently 8 foot-candles. 3.2 Label the squeeze bottle with the name of the food to avoid confusion. C/4.1 Provide a thermometer in the bar cooler with the creamer to assure 41°F and below is maintained. 6.2 Provide hand washing sign in the men's restroom to inform employees where to wash their hands.	2/27/2012	Critical Control Point 2	Foods are properly reheated in the steamer to 165°F and above. Two barriers are provided for the reduced oxygen packaging procedure. PROTECTION FROM CONTAMINATION OF HANDS: Observed the employee put bread in the toaster with bare hands. Employees shall use gloves or a barrier between you and foods to limit the growth of organisms. PIC was asked to educate this employee. Bruchetta bread with a garlic and oil mixture was relocated to walk-in cooler. HOLDING: Refer to temperature log below. Foods marked with asterisk shall be maintained at 41°F and below to limit the growth of organisms. Relocate these items to the cooler. PIC was Gary
*4.5/4.6 Wash, rinse, and sanitize the interior of container labeled flour. Food contact surface shall be clean to sight and touch. 4.4/6.4/4.0 The following areas were damaged or soiled: R/ gaskets on the four door reach-in coolers upstairs are torn R/- damaged door seal on the ice machine and walk-in cooler units R/- rusty shelves in the 4-door unit R/- ceiling surface in the upstairs kitchen R/- floor in the basement is chipping and damaged especially in the walk-in coolers R/- ceiling surface in the basement is stained or discolored R/- interior of the upright freezer unit in the basement is damaged - door seal on the bar cooler is damaged - floor surface under the pop syrup rack, and under the equipment in the basement bar are soiled - Defrost the ice accumulation in the freezer unit - food containers throughout were damaged or melted - equipment storage shelves in the basement were dusty Equipment and facilities shall be clean and in good repair. 6.2 Provide 20 foot-candles of lighting above the women's restroom hand sink, currently 2 foot-candles. C/6.4 Replicate the fly strip to an area separate from or not above bagged onions, to prevent contamination. 5.4 Provide pest control measures for fruit flies or flying insects in the basement bar area.	8/12/2011	Critical Control Point 2	Foods are properly reheated in the steamer to 165°F and above. Two barriers are provided for the reduced oxygen packaging procedure. R/HOLDING/DATE MARKING: Risotto contained a temperature of 42-43°F, and was date marked 7/23. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. This food item was discarded today. C/R/CHEMICAL: Observed two unlabeled soap squeeze bottles located in the dish area and basement bar three-vat sink. Label toxic chemicals with the name of the chemical. Discussed with PIC to properly labeled today. Discussed providing an adequate supply of soap at the basement hand sink prior to using that area.
*4.5/4.6 Wash, rinse, and sanitize the interior of the ice bin. Food contact surface shall be clean to sight and touch. 4.4/6.4 The following areas were damaged: R/ gaskets on the four door reach-in coolers upstairs are torn R/- damaged door seal on the ice machine and walk-in cooler units - rusty shelves in the 4-door unit - ceiling surface in the upstairs kitchen - floor in the basement is chipping and damaged - ceiling surface in the basement - interior of the upright freezer unit in the basement is damaged Equipment and facilities shall be in good repair. Reportedly the door seals are on order. 4.5/6.4 The following areas are soiled: R/- floor under the basement cooking equipment - ceiling surface and wall surfaces in the upstairs kitchen as needed - underside of the shelves in the upstairs kitchen - ceiling surface in basement as needed - table skirt around the butcher block table Clean these areas. 6.1 Repair the light shield above the three-door unit, to prevent contamination. C/4.1 Provide a thermometer in the four door reach-in unit, currently holding at 34°F. 6.1 Keep the basement delivery door closed to prevent pest entry. 3.2 Store the carrots six inches off the floor, to facilitate cleaning and prevent contamination. R/6.4 Resecure or provide the coving in the basement in the preparation. 6.2 Provide 20 foot-candles of lighting above the women's restroom hand sink, currently 9 foot-candles.	2/24/2011	Standard2	Foods are properly reheated in the steamer to 165°F and above. Two barriers are provided for the reduced oxygen packaging procedure. Observed foods were properly thawing today. R/HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms. Refrigeration repair was contact today. R/DATE MARKING: Penne was dated 2/7/11, BBQ meats and lunchmeats were lacking date marking. Food shall be dated the day of preparation and shall be discarded in seven days. Discussed with PIC. C/R/CHEMICAL: Observed two unlabeled soap squeeze bottles. Label toxic chemicals with the name of the chemical. These bottles were properly labeled today.
4.4 The following areas were damaged: R/ gaskets on the four door reach-in coolers upstairs are torn - damaged door seal on the ice machine and walk-in cooler Equipment shall be in good repair. Reportedly the door seals are on order R/6.4 Wall surface behind the drain board is not cleanable. Provide a smooth and easily cleanable surface. 4.5/6.4 The following areas are soiled: R/- floor under the slow cook unit R/- floor and wall surface by the fryer upstairs - ice accumulation in the upright freezer unit - floor under the slow cooker unit and the fan on this unit is dusty or soiled Clean these areas. R/6.4 Resecure or provide the coving in the basement in the preparation. 3.2 Label the squeeze bottles with the name of the food to avoid confusion and misuse. 6.4 Provide pest control measures of the fruit/drain flies in the bar areas. 6.2 Provide 20 foot-candles of lighting above the women's restroom hand sink, currently 1 foot-candle. Notes: Operation added True reach-in TSSU-72-18, with NSF label. PROTECTION FROM CONTAMINATION: Observed two containers of raw mussels and clams stored in the same container of ready-toeat shrimp. Different types of raw animal food shall be stored separate from or not above ready-to-eat foods to prevent crosscontamination. PIC relocated these food items.	9/15/2010	Standard 1	Foods are properly reheated in the steamer to 165°F and above. Two barriers are provided for the reduced oxygen packaging procedure. R/HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms. Discussed time in lieu of temperature requirements with PIC R/DATE MARKING: Stuffed peppers dated 9/5/10, New York cheesecake dated 9/4/10, brie dated 9/7/10, red skin potatoes 9/4/10, and salmon was dated 9/7/10. Food shall be dated the day of preparation and shall be discarded in seven days. C/R/CHEMICAL: Observed an unlabeled squeeze bottles holding green liquid soap. Label toxic chemicals with the name of the chemical. Food were properly cooling from the previous day.

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