- VIII DATE MARKING: No date mark on tomato slices in walk-in cooler. Ready-to-eat foods shall be dated at time of preparation and consumed or discarded within 7 days. Discussed with PIC during inspection.
- VII COOLING/COLD HOLDING: Italian Burgundy Vegetable Soup in deep bucket inside walk-in cooler was holding at 45 degrees
- Fahrenheit, although ambient air temperature of walk-in cooler was below 41 degrees Fahrenheit. Please monitor.See temperature log below (*). Recommend using shallow pans, chill wands or division of large portions to help maintain proper temperature.
- Note: Remove the asterisks (*) next to the chicken items on the menu. The only items that should be denoted are those that consumers can choose to order undercooked, such as eggs, burgers and steak.
- *4.5/4.6 The following food contact surfaces were soiled:
- -dried food debris on the potato slicer
- -residue in the corners of the pasta strainers
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.2 Replace the burned out lights in the following areas:
- -above walk-in freezer
- -banquet storage room
- -inside the walk-in freezer
- Replace these in order to provide adequate lighting.
- R/6.4 Observed chipped flooring in the dish washing room. Repair this in order to provide a smooth, easily cleanable surface.
- 3.2 Observed a metal cup in the bin with dried cranberries. Provide a scoop with a handle in order to prevent possible contamination from hands.
- 4.4 The following equipment is damaged:
- -R/torn door seal on the pizza reach-in unit
- -torn door seal on the dessert reach-in unit
- -ice build-up on the door of the walk-in freezer
- -broken latch above walk-in freezer door
- Maintain equipment in good repair.
|
2/23/2012 | Critical Control Point 2 | Person-in-Charge present: Chris
Three accurate long stem digital thermometers were available for use.
Observed raw animal foods properly stored separate from ready-to-eat foods inside the reach-in cooler and walk-in cooler.
XII CHEMICAL: Observed bleach water chemical sprayer in dish room with a worn off label. Label all chemicals and cleaners in order to prevent misuse and contamination. Person-in-Charge labeled sprayer during this inspection.
DATE MARKING: Observed the following items in the walk-in cooler with dates beyond seven calendar days:
- prosiutto dated 1/27
- pepperoni 12/24
- bacon 1/5
Ready to eat potentially hazardous foods shall be date marked and discarded within seven calendar days. Continue to date mark and monitor the items in the walk-in cooler to be sure to discard items when required. The PIC discarded these above listed items during this inspection.
|
- This reinspection was conducted to assure compliance with the critical violations listed on the standard and critical control point inspections dated 9/29/11. Continue to correct the operational violations listed on the standard inspection report dated 9/29/11.
- The following violations were observed during this inspection:
- *3.4 Observed the following foods were date marked but were beyond seven calendar days:
- - Pepper stuffing 10/18/11 - Penne 10/25/11
- - Corned beef 10/25/11 - Wings 10/25/11 - Fresh mozzarella 10/23/11, 10/25/11
- - Hot dogs 9/25/11 - Meatballs 10/25/11 - Sausage 10/24/11
- - Beef stock 10/18/11 - Chicken stock (two containers) 10/26/11 - Desserts dated 10/20/11 and 10/21/11
- Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.0 Observed the pepperoni was discolored. Food shall be safe wholesome and unadulterated. Discard this food item.
- *3.4 Observed the meatballs were holding at 44°F. Maintain foods at 41°F and below to limit the growth of organisms.
- *2.4 The menu contained a disclosure statement but was lacking denoted food items that will be under cooked or served raw.
- Correct this areas. Reportedly, a new menu is in the process of being created.
- This reinspection was conducted to assure compliance with the critical violations listed on the standard and critical control point inspections dated 9/29/11. Continue to correct the operational violations listed on the standard inspection report dated 9/29/11.
- The following violations were observed during this inspection:
- *3.4 Observed the following foods were date marked but were beyond seven calendar days:
- - Pepper stuffing 10/18/11 - Penne 10/25/11
- - Corned beef 10/25/11 - Wings 10/25/11 - Fresh mozzarella 10/23/11, 10/25/11
- - Hot dogs 9/25/11 - Meatballs 10/25/11 - Sausage 10/24/11
- - Beef stock 10/18/11 - Chicken stock (two containers) 10/26/11 - Desserts dated 10/20/11 and 10/21/11
- Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.0 Observed the pepperoni was discolored. Food shall be safe wholesome and unadulterated. Discard this food item.
- *3.4 Observed the meatballs were holding at 44°F. Maintain foods at 41°F and below to limit the growth of organisms.
- *2.4 The menu contained a disclosure statement but was lacking denoted food items that will be under cooked or served raw.
- Correct this areas. Reportedly, a new menu is in the process of being created.
|
11/4/2011 | Follow Up 1 | |
- R/6.4 Damaged wall/doorway area by the mopsink. Physical facilities shall be in good repair, smooth and easily cleanable.
- 6.2 Provide a hand washing sign on the kitchen hand sink,at the bar, and in the men's, to promote proper hand washing practices.
- 6.2 Repair non-functioning light fixture by the cook's equipment to provide light requirements as specified in OAC 3717.
- 3.2 Utensils were stored in sanitizing solution. Store soiled utensils on a clean surface soiled for upto 4 hours, or in the food with the handled extended outward.
- 3.2 Observed wiping cloths on the counter. Store wiping cloths in sanitizing soltion between uses to limit the growth of bacteria.
- 4.5/6.4 Clean the following soiled areas:
- - door seal on the under the counter freezer unit
- - ice accumulation or pooling water on the door frames or floor surfaces on both of the walk-in freezer doors
- - ceiling vents and surrounding areas were dusty
- - floor drain under the preparation sink
- - pooling water on the bottom of the keg cooler
- - vent on the exterior of the keg cooler in the bar area
- Correct these areas.
- 4.4 Repair the following damaged areas:
- - several of the grill press handles
- - door seal on the pizza reach-in unit, and the salad reach-in unit
- - circular door handle surface surrounding the emergency knob on the walk-in cooler door
- - light-shield in the salad/sandwich area was soiled and damaged
- - crack in the wall surface by the slicer and the ice cream freezer unit
- - dish machine is leaking
- - floor in the ware washing area is soiled and/or is uncleanable
- - base cove in dish area, storage room with chaffing dishes is lacking or damaged
- Equipment shall be maintained in a state of good repair.
- 4.1 Provide a lacking thermometer in the middle reach-in unit, to asure 41°F and below is maintained.
- 6.4 Provide pest control measures for the drain flies by the preparation sink and in the garbage can in this area, also the ants in the ware washing area.
- 3.2 Observed soiled linens in the banquet bar area. Dispose on soiled linens in the appropriate bin to be laundered.
- HANDWASHING: Observed no soap at the kitchen hand sink. Provide an adequate supply of soap at the hand sink to promote proper hand washing. Discussed with PIC.
- DATE MARKING: The following food items contained date marking beyond seven calendar days: - Augratin Potatoes 9/7/11
- - Garlic Parsley Fettuccine 9/17/11 - Bleu Cheese 9/15/11 -Macaroni sauce 9/17/11 - Artichoke hearts 9/17/11 - Grilled onion 9/19/11
- - Pickled onion - Beef Broth - Chicken broth 9/13/11 - Portabellas 9/21/11 - Cooked onion 9/20/11 - Pepperoni
- 9/19/11.
- Ready-to-eat foods shall be dated at time of preparation and consumed or discarded within 7 days. PIC was educated on this requirement. Additionally the desserts were lacking date marking.
- COLD HOLDING: Refer to the temperature chart log on the bottom of page one. Food marked with an asterisk were holding at in proper temperatures. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- PROTECTION FROM CONTAMINATION: Observed the ready-to eat lobster meat, pulled pork, and hot dogs were stored with and below a variety of raw animal foods. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross contamination. Discussed with PIC.
- Discussed cooked pancetta with PIC.
|
9/29/2011 | Standard 1 | Person-in-Charge present: Jamie
One accurate long stem digital thermometer was available for use.
Observed foods cooled in shallow portions or on sheet trays, except for the ribs. A large pan of ribs were observed in the walk-in cooler. Reportedly these ribs were relocated from the oven into the cooler. Recommend to utilize shallow portions to assure cooling parameters are achieved.
CHEMICAL: Observed several spray bottles, and a container with a granular substance located in the bar, ware washing area, and on the chemical storage rack were unlabeled . Label all chemicals and cleaners in order to prevent misuse and contamination. Properly label these bottles.
CONSUMER ADVISORY: Menu items that were being undercooked were not denoted. Properly denote these items, to inform consumers of the risk of consuming undercooked raw menu items.
|
- *4.1/4.4 The following are damaged:
- - fryer baskets
- - wooden spoon is chipped
- Food contact surfaces shall be free of breaks, pits, chips, etc. so as to be smooth and easily cleanable.
- *4.4 No chlorine residual after final rinse in automatic dishwasher. Chlorine residual shall be 50-200 ppm to effectively sanitize food contact surfaces. Repair this and send written confirmation to Medina County Health Department.
- 4.5 The vent hood filters have dust accumulation on them. Clean these.
- 6.4 Observed a coat stored on hot holding table. Store personal clothing in a designated area separate from food and clean equipment.
- R 6.4 The floor below the gas line is soiled. Clean this.
- R/3.2 Utensils are stored with the handles down. Store utensil so the handles are presented and the food contact surfaces are protected.
- 6.4/7.1 Observed First Aid kit and eye wash product stored on top of Bunn coffee maker. Store First Aid kit in a designated area separate from food and clean equipment.
- 6.4 Damaged floor and wall covering in automatic dishwasher area. Physical facilities shall be in good repair, smooth and easily cleanable.
- 5.4 Provide a covered waste container in employee restroom.
- 4.1 Missing thermometer in keg cooler storing milk and half and half. Provide a thermometer in order to monitor temperature.
- Current ambient air temp: 36 degrees Fahrenheit
- See Critical Control Point inspection dated 2/22/2011.
|
2/22/2011 | Standard2 | |
- *4.5/4.6 The following food contact surface of equipment are soiled:
- -the can opener blade has residue
- -the underside of the slicer blade had residue
- -the ice guard has a pink residue
- C/-ladles on the clean equipment rack
- -the cutting board across from the stove is blackened
- Clean and sanitize these items to sight and touch.
- R/3.2 Label ingredient shakers and cooking liquid containers.
- 6.4 The floor below the gas line is soiled. Clean this.
- R/3.2 Utensils are stored with the handles down. Store utensil so the handles are presented and the food contact surfaces are protected.
- R/4.4 The door seals are torn on the pizza unit and on the dessert unit. Replace the doors seals. Equipment shall be in good repair.
- 6.4 The floor below the three compartment sink is soiled. Clean this.
- 6.4 Store mops in a manner to allow air drying.
|
7/26/2010 | Standard 1 | |
- *3.4 Hotdogs holding at 117°F. Hold PHF's at 135°F and above to limit the growth of organisms.
- *3.4 Open box of hotdogs are not dated. When the box is opened, date these with the 7 day consume by date.
- R*2.4/4.2 Provide a long stem thermometer ranging from 0°F-220°F to measure food temperatures.
- 4.2 Provide a Quat sanitizing test paper kit.
- Note: For a Risk Level II License the hotdogs shall be cooked in the banquet kitchen and held at 135°F and above.
|
7/7/2010 | Standard 1 | |
Restaurant representatives - add corrected or new information about Blue Heron Banquet & Conference Center, 3227 Blue Heron Trace, Medina, OH »