- */C4.5/4.6 Observed soiled measuring spoon, potato peeler, ladle, and tongs. Food contact surfaces shall be clean to sight and touch. Clean and sanitize utensils.
- */C4.4 No chlorine sanitizer residual after final rinse in automatic dishwasher. Maintain chlorine sanitizer residual at 50-200 ppm.
- Person-in-Charge primed dishwasher at time of inspection. Sanitizer residual was measured again at 100 ppm.
- *4.4 Scored/damaged cutting board. Worn/damaged fryer baskets. Equipment shall be in good repair, smooth, and easily cleanable. Resurface or replace worn cutting board. Replace damaged fryer baskets.
- 4.4 Damaged plastic food container lids. Equipment shall be in good repair, easily cleanable.
- 6.4/Employee purse stored on table in server area. Store personal items in a separate, designated area.
- 4.1 Missing thermometer in True three door cooler. Inaccurate thermometer in Continental cooler. Replace missing/inaccurate thermometers to assure foods are maintained at 41 degrees Fahrenheit. Currently:<41
- 4.4 Damaged door seals on True three door cooler and Continental cooler. Seals shall be intact.
- 4.4 Rusted/damaged interior surface of microwave. Equipment shall be in good repair.
- 4.5 Soiled potato shelving. Clean the shelving.
- 4.5 Ice accumulation on walk-in freezer door. Remove ice.
- 3.2 Unlabeled water container in cooking area. Label container with name of food.
- 3.2 Food stored on the floor in the walk-in freezer area. Store food six inches above the floor.
- 4.4 Pooling water in bottled beer cooler in bar area. Repair this.
- 3.5 BBQ sauce and seasonings are packaged and displayed for retail sale. BBQ sauce and seasoning is missing ingredients and quantity of contents. Contact Ohio Department of Agriculture regarding proper licensing and labeling requirements.
- See Critical Control Point inspection report dated 1/19/2012.
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1/19/2012 | Standard2 | |
- *4.5/4.6 Observed soiled meat fork and tongs out in the smoker area. Clean and sanitize equipment after contamination occurs.
- *4.4 The chlorine sanitizer in the wiping cloth bucket was at 0ppm. Maintain 0ppm to 200ppm to effectively sanitize food contact surfaces.
- 6.4/*2.4/Remove the personal items from the bar hand sink. Hand sinks shall be accessible at all time to facilitate hand washing
- 4.5/6.4 The following items are soiled:
- R/-the sides of the cook's equipment (between fryers, oven, grill)
- -the floor in the dry storage area below shelves
- -the floor below the dish machine
- -the wall above and behind the dirty dish board
- -the door seal on the bar Beverage Air reach-in cooler
- Clean these items to prevent accumulation.
- 6.4 Store the mop in a manner to allow air drying.
- 4.4 The salad cooler is not holding proper temperature. Maintenance was called for service. (see Critical Control Point Report)
- PREVENTIONS FROM CONTAMINATION: Observed in the walk-in cooler raw hamburgers on a shelf over buckets of beans and raw shelled eggs on a shelf above butter. Store raw animal foods separate from ready to eat foods to prevent possible cross contamination. Discussed with the PIC.
- Cooling is done by using the speed racks in the walk-in cooler.
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8/8/2011 | Standard 1 | Person-in-charge (PIC): Bridget and Becky
An accurate long stem thermometers are available for use.
CHEMICAL: A container of Comet and a spray bottle of degreaser were on the clean equipment rack above fryer baskets.
Store chemicals in a manner to prevent contamination of food and equipment. Inspector relocated the cleaners to the chemicals storage rack. Corrected.
COLD HOLDING: Potentially hazardous foods are holding cold at improper temperatures. Hold all PHF's ate 41°F and below to limit the growth of organisms. Maintenance is scheduled. Place the food items on ice until the salad unit is repaired.
CONSUMER ADVISORY: Provide a consumer advisory on the menu for undercooked meats. Provide a disclosure (*) and a reminder statement. Discussed with PIC.
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- *4.5/4.6 The following food contact surface of equipment are soiled:
- R- can opener blade
- R- interior ice guard on the ice machine
- - the slicer blade
- Clean and sanitize equipment to sight and touch after contamination occurs and prior to storage.
- R-3.2 Label all the salt ingredient shakers to prevent misuse and confusion.
- 4.5/6.4 The following items are soiled:
- -the exterior of the microwave
- -the sides of the cook's equipment
- -the exterior of the microwave
- -the storage racks holding the microwave
- -the dusty fan guards in the walk-in cooler
- -the floor below the shelves in the walk-in cooler
- -the floor in the dry storage area
- Clean these items to prevent accumulation.
- 6.4 Store the mop in a manner to allow air drying.
- 4.4 Walk-in cooler is not holding proper temperature. Maintenance was called for service. (see Critical Control Point Report)
- NOTE: Call this inspector to give an update on the walk-in cooler. 330-723-9523
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1/12/2011 | Standard2 | |
- *4.5/4.6 The following food contact surface of equipment are soiled:
- R- can opener blade
- R- interior ice guard on the ice machine
- - several ladles and tongs hanging on the wall
- - interior drawers of the APW Wyott holding unit
- Clean and sanitize equipment to sight and touch after contamination occurs and prior to storage.
- R4.4 Replace the torn door seals on the cook's flip top cooler.
- 3.2 Label all the ingredient shakers and the water bottle to prevent misuse and confusion.
- 3.2 Observed wet wiping cloths on the counters. Store wet wiping cloths in sanitizing solution between use.
- 4.0/4.4 Observed that some plastic containers and lids are cracked and chipped. Replace these.
- R5.4 Clean the debris around the dumpster area.
- 6.4 The following floor areas are soiled:
- -below the Continental reach-in cooler
- -below the fryers
- R-below the ice machine
- R-below the shelves in the dry storage room
- Maintain physical facilities. Clean the floor.
- 4.5 The following items are soiled:
- R-reach-in cooler in the bar including door seal
- R-exterior of ingredient shakers
- -table below the grill,
- R-sides and top of the Wolf oven
- R-left side of the grill
- R-side of Imperial fryer
- -table below the slicer
- -door seal on the True 2 door reach-in unit
- -door seal on the Continental freezer
- -interior/exterior edges of the freezer nest to the fryers
- -door seals on the 2 door Continental reach-in unit and the handles
- -sides of the Blodgett oven
- -interior and exterior of the Southern Pride Smoke Chef unit
- -interior of the GE microwave
- -interior of the Kenmore microwave
- Clean these.
- 4.1 Remove the noncommercial home-style microwaves and provide commercial NSF or ETL Listed equipment.
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6/23/2010 | Standard 1 | Person-in-charge (PIC): Bob(owner)
An accurate long stem thermometers are available for use.
Proper hot holding and cold holding temperatures of PHF's
Observed proper reheating of PHF's.
HANDWASHING: No paper towels at the dish room handsink. Provide an adequate supply of paper towels to facilitate proper hand washing. PIC corrected.
DATE MARKING: Cheesecake and chicken halves were not date marked and baby back ribs in the walk-in cooler were dated 6-12. Properly date ready-to-eat potentially hazardous foods with the 7 day consume by date.
CONSUMER ADVISORY: Provide a consumer advisory on the menu for undercooked meats. Provide a disclosure (*) and a reminder statement. Discussed with PIC.
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