Ai Root Middle School, 333 W. Sturbridge Drive, Medina, OH - Restaurant inspection findings and violations
Business Info
Name: AI Root Middle School
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 333 W. Sturbridge Drive, Medina, OH
License #: FSO-NC62
License holder: Medina City Schools
Total inspections: 4
Last inspection: 3/14/2012
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 333 W. Sturbridge Drive, Medina, OH
License #: FSO-NC62
License holder: Medina City Schools
Total inspections: 4
Last inspection: 3/14/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
3/14/2012 | Standard 1 | No violations observed at today's inspection. -PIC reported proper cooling procedures. -Observed proper date marking of ready-to-eat, potentially hazardous foods. -Observed proper thawing in the walk-in cooler. -Observed proper glove use in order to prevent possible contamination. -Observed 4 accurate long stem thermometers. |
|
10/7/2011 | Standard2 | PIC- Toni Thermometers were in-use during this inspection. Observed, foods are properly reheated in the steamer to 165°F. Reportedly, foods are cooled in an ice bath, in the walk-in cooler, or using a chill stick, to assure 135°F-70°F is achieved in two hours and 135°F-41°F is achieved in a total of six hours. Foods were observed properly thawing under refrigeration. Asked PIC to monitor air temperature of the walk-in cooler. Discussed date marking of mozzarella cheese with PIC. DATE MARKING: Observed the chopped meats for the chef salad were date marked 9/30/11, and the hard boiled eggs were dated 9/27/11. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to properly date or discard these foods. |
|
3/16/2011 | Standard 1 | PIC- Toni Four accurate thermometers were available for use. Foods are reheated in the steamer to 165°F. Foods are cooled in an ice bath, in the walk-in cooler, or using a chill stick. Foods were observed properly thawing under refrigeration. |
|
10/8/2010 | Standard2 | PIC- Toni Four accurate thermometers were available for use. Ready-to-eat foods are properly date marked throughout. Foods are reheated in the steamer to 165°F. Foods are cooled in an ice bath or using a chill stick. Foods were observed properly thawing under refrigeration. Observed the walk-in cooler air-temperature was at 41-42°F. The foods in this unit were holding at 41°F. Monitor this unit. |
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