Bob Evans Restaurants Inc. #382, 4904 Grande Blvd., Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Bob Evans Restaurants Inc. #382
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 4904 Grande Blvd., Medina, OH
License #: FSO-C156-12
License holder: Bob Evans Restaurants, Inc.
Total inspections: 4
Last inspection: 3/7/2012
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Inspection findings

Inspection Date

Type

Comments
  • 6.4/4.5- Floor around fryer and side of fryer has grease build-up. Clean this.
  • 4.4- Condensation leaving puddle of water on the walk-in cooler floor. Make any needed repairs.
  • 6.2- Replace burned out light under the back ventilation hood and upright cooler/freezer next to fryer.
 3/7/2012Standard 1COOLING- Food were improperly cooling in the walk-in cooler. Foods were stacked on top of each other and not on hanging shelving to allow air flow around the food. See the temperature log below (*). Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. These foods were discarded and discussed proper cooling with the manager.
COLD HOLDING- Creamer container was not placed in the freezer the previous evening. This is used to cold hold the creamer. See temperature log below of creamer (*). Baker potato was stacked to high in open top cooler to maintain temperature. Potentially hazardous foods shall be held at 41°F and below to prevent bacteria growth. All of these foods were discarded.
Accurate digital thermometer available for use.
Raw animal foods were stored separate from each other and other ready-to-eat foods.
All ready-to-eat foods were properly date marked.
  • 4.4- Gaskets on the walk-in cooler, refrigerated drawer, and bottom of upright freezer on grill line are torn. Equipment shall be in good repair.
  • 6.4- Clean the floor in the walk-in freezer is has food debris.
  • 4.5- Handles on back microwave, cooler/freezer near fryers, and exterior and interior pie case have grease/food build-up. Clean the equipment.
  • 4.1- Provide a thermometer in the front waitress cooler holding at 37°F.
 10/31/2011Standard2PROTECTION FROM CONTAMINATION- Raw salmon stored above cooked ham in the walk-in cooler. Store raw animal foods below and away from ready-to-eat foods to prevent possible contamination. Salmon was relocated to the bottom shelf during this inspection.
TIME IN LIEU TO TEMPERATURE- Creamer stored at room temperature did not have a discard time indicated on the container. If using time in lieu of temperature storing cold potentially hazardous foods at room temperature, a time must be indicated when six hours has passed. Creamer was discarded and new added with a time.
Two digital long stem thermometers available for use.
Foods are cooled properly in shallow portions.
Foods are properly reheat to 165°F and above.
Observed good hand washing practices during this inspection.
Cooling log also indicates foods are reaching 70°F within two hours during the cooling process.
Ready-to-eat foods were properly date marked throughout.
  • 4.5 Observed grease accumulation between the grills and side of the fryer. Clean equipment in a manner to prevent grease accumulation.
  • 6.4 Clean the floor in areas below the dry storage room, walk-in cooler below shelves and in the walk-in freezer.
  • 4.4 The door seal on the walk-in cooler is torn. Replace this.
  • Note: Three new Sharp #R-CD2200M microwaves were added to the operation.
 5/9/2011Standard 1Person-in-charge(PIC): Danny
Accurate long stem thermometers are available.
Observed proper date marking.
Observed proper raw animal storage to prevent cross contamination.
Observed proper cooling.
Observed proper reheating.
Single-use gloves are being used properly.
Note: no critical violations observed.
  • 4.8 Observed cambro containers being stacked wet. Store containers in a manner to allow air drying. Conatiners shall be dry prior to storage.
  • 4.5 Observed grease accumulation between the grills and on the fryer legs /casters. Clean equipment in a manner to prevent grease accumulation.
  • 6.4 Clean the floor in areas below the dry storage room.
  • 6.4 Observed black spotting on the ceiling in the walk-in cooler. Clean this.
 11/9/2010Standard2Accurate long stem thermometers are available.
Observed proper date marking.
Observed proper raw animal storage to prevent cross contamination.
Observed proper cooling.
Single-use gloves are being used properly.

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