Antonios Medina, 3825 Pearl Road, Medina, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 7.0- Spray bottles and chemical jugs throughout were not labeled. Label all toxic chemicals to avoid confusion or misuse.
- *3.4- Foods throughout were not date marked including but not limited to ham, cooked sausage, cooked pasta, and hard boiled eggs. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- *3.4- Garlic butter and cooked pepperoni are stored at room temperature. Please provide documentation these foods do not support bacteria growth and do not need refrigerated. Potentially hazardous foods shall be held cold at 41°F and below.
- *4.2- Digital long stem thermometer available but was not functioning. Provide accurate long stem thermometer the registers 0-
- 220°F to monitor potentially hazardous food temperatures.
- 4.1- Provide an accurate thermometer in the cooler with the pasta. Currently holding at 41°F.
- 4.5- Interior of the microwave and bottom shelf with pans have food debris build-up. Clean these areas.
- 3.2- Food stored on the floor in the walk-in freezer. Store food six inches off the floor to facilitate cleaning and prevent possible contamination.
- Note: Reportedly breading for raw chicken is sifted twice a day. Be sure breading is sifted every four hours after use.
- Three compartment sink appears to be too small to fit large pieces of equipment. Spray hose is attached to sink. Be sure food contact surfaces are sanitized. Reportedly large pots can fit in sink partially then turned for the other side to be sanitized.
|
3/27/2012 | Standard 1 | |
- R/C/* 7.1 A spray bottle of blue cleaner was stored next to single use foil pans. Store chemicals and cleaners separate from food and equipment to prevent possible contamination.
- C/* 7.0 Observed a unlabeled spray bottle of blue cleaner and an unlabeled bottle of clear cleaner thoughout the operation. Label all spray cleaners to prevent possible misuse and possible contamination.
- R/*2.4/6.2 The following hand sinks were inadequately stocked:
- (note- the font hand sink had hand soap but it was not easily accessible)
- - the back kitchen hand sink had no soap and no paper towels
- - the restroom hand sink had an empty bottle of soap
- Adequately stock soap and paper towels at all hand sinks in order to facilitate proper hand washing.
- C/*3.4 The breading container, with raw animal debris, was holding at room temperature. Potentially hazardou foods shall hold cold at 41 and below to prevent the growth of organisms. Sift through the container after contamination occurs. The breading was discarded.
- 6.4 Observed several pairs of employee pants on cases of water. Store employee personal items in a separate designated employee storage area. The area shall be separate from food and equpment storage.
- 4.4 The door seals on the following units are torn:
- - both doors on the salad reach-in cooler
- - on the True two door reach-in cooler
- Replace the torn door seals. Equipment shall be in good repair and condition.
- 4.5 The interior of the microwave is soiled. Clean this.
- 4.5/6.4 The hood baffles are soiled and dusty. Clean these.
- 4.2 A sanitizer test kit was not available. Provide a quaternary ammonium test paper kit in order to measure saniting solution concentration.
- 5.4 The dumpster lids were open. Maintain dumpster lids closed between use to prevent pest entry.
- 6.1 The back door was propped open. Out opening shall be kept closed in order to protect the operation from pest entry.
- *2.4 Person-in-charge shall maintain compliance with the Ohio Uniform Food Safety Code.
|
6/14/2011 | Standard 1 | |
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