- C/R/*3.4 Hummus was date marked 6/11/11. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days. This food item was discarded today.
- C/R/*7.0 Liquid blue squeeze bottle was unlabeled. Label toxic chemicals (Soap) to avoid confusion and misuse.
- R/*4.5/4.6 Wash, rinse, and sanitize the pop gun holder, which is soiled.
- C/*7.0 Observed a variety of chemicals were hanging from the equipment/beer storage rack. Toxic chemicals shall be stored in a separate designated area from food and equipment.
- *6.2/2.4 NO hand washing sink was available in the kitchen. Current hand sink is lacking a faucet, and knobs to turn on the water. Make needed repairs to the hand sink immediately, to promote hand washing and to prevent food borne illness.
- 4.5 Clean the soiled interior lip surrounding the opening for the ice machine, which contains a mold-like growth.
- 4.5 Defrost the ice accumulation on the back interior of the Arctic Air Freezer.
- R/5.4 Provide a lid for the garbage can to prevent pest entry.
- 4.4 Observed the bottom air temperature of the reach-in unit was holding at 43-45°F. Repair this unit to assure 41°F and below is maintained.
- 4.1 Observed a Rival Ice shaver. Provide commercial grade equipment that can by effectively washed, rinsed, and sanitized.
- 3.2 Label the squeeze bottles in the kitchen with the name of the food, to avoid confusion and misuse.
- C/R/6.2 Repair the non-functioning light fixtures above both restroom hand sinks, to provide 20 foot-candles of lighting.
- 4.2 Provide a QAC test kit to assure proper concentration is maintained.
- Notes: Operation was not preparing foods during this inspection.
- Observed recently in the local newspaper this operation was approved to expand the kitchen and add a dumpster enclosure on the exterior of the building. Plan review guide was provided today. Submit plans and appropriate fee to this office prior to any renovations, to start the plan review process.
- Operation is open for business on Friday and Saturdays.
- Basement bar is reportedly not in use.
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7/8/2011 | Standard 1 | |
- R/*3.0 Observed gnocchi were covered in a mold like substance. Foods shall be safe wholesome and unadulterated.
- R/5.4 Provide lids for the garbage cans to prevent consumer contamination. Reportedly trying to obtain a dumpster.
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2/18/2011 | Follow Up 2 | |
- R/*3.4 Observed foods throughout the kitchen were lacking date marking or were dated beyond the seven calendar days. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
- R/*3.4 Observed the raw eggs were stored with and above ready-to-eat foods. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- R/*6.2 Observed paper towels were lacking in the kitchen. Provide an adequate supply of paper towels at the hand sinks to promote proper hand washing.
- *3.0 Observed a variety of foods in the cooler were covered in a mold like substance such as but not limited to cream cheese, prosciutto, Swiss cheese, apples and lemons, onions, mushrooms, and sauces. Foods shall be safe wholesome and unadulterated.
- *4.5/4.6 Observed the non-commercial table top GE Fryer basket was soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. Remove non-commercial fryer from premises.
- R/5.4 Provide lids for the garbage cans to prevent consumer contamination. Reportedly trying to obtain a dumpster.
- R/6.4 Repair the wall surface above the three vat sink, base cove by the pop syrup boxes, and wall surface above the reach-in unit, to provide a cleanable surface.
- R/6.2 Provide 20 foot-candles of lighting above the restroom hand sinks, currently 8 foot-candles in the men's restrooms.
- R= Violations listed on the standard inspection report dated 12/16/10.
- Copy of the new menu was provided today.
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1/21/2011 | Follow Up 1 | |
- R/*3.4 Observed foods throughout such as but not limited to: hummus, fresh mozzarella, & creamy parmesan sauce were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
- *3.4 Observed the raw eggs were stored above salad mix in the refrigerator. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- *6.2 Observed hand soap was lacking in the kitchen and bar hand sinks. Provide an adequate supply of soap at the hand sinks to promote proper hand washing.
- R/*4.4 Observed 400 ppm of QAC sanitizer in the kitchen three-vat. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize.
- *7.1 Observed glass cleaner stored with trail mix in the basement cabinet, and Pledge and Febreeze was stored with equipment.
- Store toxic chemicals in a separate designated area to prevent cross-contamination.
- R/*7.0 Liquid blue squeeze bottles were unlabeled. Label toxic chemicals to avoid confusion and misuse.
- *4.5/4.6 Wash, rinse, and sanitize the pop gun holder, which is soiled.
- R/*3.4/3.2 Blue cheese stuffed olives were holding at 58°F. Food shall be held cold at 41°F and below to limit the growth of organisms. Relocate olives to the ice bin without ice for consumption.
- R/5.4 Provide lids for the garbage cans to prevent consumer contamination.
- 6.4 Clean the floor/wall juncture under the preparation sink, which is soiled.
- 6.4 Repair the wall surface above the three vat sink, base cove by the pop syrup boxes, and wall surface above the reach-in unit, to provide a cleanable surface.
- 4.1 Observed a Rival Ice shaver. Provide commercial grade equipment that can by effectively washed, rinsed, and sanitized.
- 4.8 Observed a box of straws stored on the floor under the three vat sink. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.2 Provide 20 foot-candles of lighting above the restroom hand sinks, currently 10 foot-candles in the men's and 5 foot-candles in the women's restrooms.
- 4.1 Provided a thermometer in the sliding bar cooler with the milk today.
- Note: Copy of the menu was provided today.
- Operation added Cecilware table top fryer with NSF label, reportedly this fryer is not in use. Operation is using a commercial Berkel
- Slicer, and Amana commercial microwave. Non-commercial coffee pot is approved on a performance basis. When OAC 3717 can not be maintained equipment must by replace with commercial grade equipment.
- R/*3.4 Observed foods throughout such as but not limited to: hummus, fresh mozzarella, & creamy parmesan sauce were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
- *3.4 Observed the raw eggs were stored above salad mix in the refrigerator. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- *6.2 Observed hand soap was lacking in the kitchen and bar hand sinks. Provide an adequate supply of soap at the hand sinks to promote proper hand washing.
- R/*4.4 Observed 400 ppm of QAC sanitizer in the kitchen three-vat. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize.
- *7.1 Observed glass cleaner stored with trail mix in the basement cabinet, and Pledge and Febreeze was stored with equipment.
- Store toxic chemicals in a separate designated area to prevent cross-contamination.
- R/*7.0 Liquid blue squeeze bottles were unlabeled. Label toxic chemicals to avoid confusion and misuse.
- *4.5/4.6 Wash, rinse, and sanitize the pop gun holder, which is soiled.
- R/*3.4/3.2 Blue cheese stuffed olives were holding at 58°F. Food shall be held cold at 41°F and below to limit the growth of organisms. Relocate olives to the ice bin without ice for consumption.
- R/5.4 Provide lids for the garbage cans to prevent consumer contamination.
- 6.4 Clean the floor/wall juncture under the preparation sink, which is soiled.
- 6.4 Repair the wall surface above the three vat sink, base cove by the pop syrup boxes, and wall surface above the reach-in unit, to provide a cleanable surface.
- 4.1 Observed a Rival Ice shaver. Provide commercial grade equipment that can by effectively washed, rinsed, and sanitized.
- 4.8 Observed a box of straws stored on the floor under the three vat sink. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.2 Provide 20 foot-candles of lighting above the restroom hand sinks, currently 10 foot-candles in the men's and 5 foot-candles in the women's restrooms.
- 4.1 Provided a thermometer in the sliding bar cooler with the milk today.
- Note: Copy of the menu was provided today.
- Operation added Cecilware table top fryer with NSF label, reportedly this fryer is not in use. Operation is using a commercial Berkel
- Slicer, and Amana commercial microwave. Non-commercial coffee pot is approved on a performance basis. When OAC 3717 can not be maintained equipment must by replace with commercial grade equipment.
- R/*3.4 Observed foods throughout such as but not limited to: hummus, fresh mozzarella, & creamy parmesan sauce were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
- *3.4 Observed the raw eggs were stored above salad mix in the refrigerator. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- *6.2 Observed hand soap was lacking in the kitchen and bar hand sinks. Provide an adequate supply of soap at the hand sinks to promote proper hand washing.
- R/*4.4 Observed 400 ppm of QAC sanitizer in the kitchen three-vat. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize.
- *7.1 Observed glass cleaner stored with trail mix in the basement cabinet, and Pledge and Febreeze was stored with equipment.
- Store toxic chemicals in a separate designated area to prevent cross-contamination.
- R/*7.0 Liquid blue squeeze bottles were unlabeled. Label toxic chemicals to avoid confusion and misuse.
- *4.5/4.6 Wash, rinse, and sanitize the pop gun holder, which is soiled.
- R/*3.4/3.2 Blue cheese stuffed olives were holding at 58°F. Food shall be held cold at 41°F and below to limit the growth of organisms. Relocate olives to the ice bin without ice for consumption.
- R/5.4 Provide lids for the garbage cans to prevent consumer contamination.
- 6.4 Clean the floor/wall juncture under the preparation sink, which is soiled.
- 6.4 Repair the wall surface above the three vat sink, base cove by the pop syrup boxes, and wall surface above the reach-in unit, to provide a cleanable surface.
- 4.1 Observed a Rival Ice shaver. Provide commercial grade equipment that can by effectively washed, rinsed, and sanitized.
- 4.8 Observed a box of straws stored on the floor under the three vat sink. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.2 Provide 20 foot-candles of lighting above the restroom hand sinks, currently 10 foot-candles in the men's and 5 foot-candles in the women's restrooms.
- 4.1 Provided a thermometer in the sliding bar cooler with the milk today.
- Note: Copy of the menu was provided today.
- Operation added Cecilware table top fryer with NSF label, reportedly this fryer is not in use. Operation is using a commercial Berkel
- Slicer, and Amana commercial microwave. Non-commercial coffee pot is approved on a performance basis. When OAC 3717 can not be maintained equipment must by replace with commercial grade equipment.
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12/16/2010 | Standard2 | |
- Note: Violations listed below are repeat violations form the standard inspection report dated 6/25/10;
- R/*3.4 Observed foods throughout such as but not limited to: tomatoes, fresh mozzarella, & crab salad were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
- *3.4 The following foods were holding at improper temperatures: - Chicken 44°F - Crab salad 44°F
- Maintain foods at 41°F and below to limit the growth of organisms.
- Notes: Reportedly, a guy selling pizza was using a mobile operation every Friday evening at this operation. This inspector requested a copy of the mobile license for this unit. Reportedly, the pizza mobile will no longer be set-up at this facility.
- The menu changes were discussed today. Provide this office with a copy of the menu when finalized. Operation added a noncommercial hot plate unit and fryer, for recipe experimenting only for the new menu. Commercial equipment must be provided, remove non-commercial equipment after menu is finalized. Provide this office the make and model numbers for this equipment.
- Also discussed with PIC that a hood unit may or may not be required and to follow-up with the Medina City Fire Department.
- This office received a complaint regarding the garbage disposal for this operation on 7/20/10. Reportedly the garbage is attracting raccoons and trash is uncovered. Discussed this complaint with Chris Rose, and Tom (owner). Garbage must be in a covered container on a cleanable surface.
- 5.4 Provide a covered cleanable receptacle, and clean the debris in the area.
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7/28/2010 | Follow Up 1 | |
- R/*3.4 Observed foods throughout such as but not limited to: lunchmeats, fresh mozzarella, & hummus were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven calendar days.
- R/*7.0 Observed squeeze bottle upstairs was unlabelled, clear spray bottle downstairs was unlabeled, and a blue chemical spray bottle was labeled multi purpose cleaner. Properly label toxic chemical with name to avoid confusion and misuse.
- R/*4.1/2.4 No long stem temperature measuring device was available for use. Provide a long stem temperature measuring device to monitor temperatures of foods.
- *6.2 No paper towels were available at the upstairs hand sink. Provide an adequate supply of paper towels at hand sinks to promote proper hand washing.
- *3.4 The following foods were holding at improper temperatures: - Cheese stuffed olives 59°F - Hummus 44°F
- - Fresh Mozzarella 49°F - air temperature in the front bottom of the reach-in unit was 44°- 49°F
- - Garlic butter spread 43°F (Packaging notes to keep refrigerated)
- Maintain foods at 41°F and below to limit the growth of organisms.
- *4.4 Observed QAC sanitizing solution contained 400 ppm in the upstairs three vat sink, and 300-400 ppm in a spray bottle in the kitchen. Maintain QAC sanitizer at 200 ppm in order to effectively sanitize.
- 6.1 Provide the lacking light shield in the kitchen, to prevent cross contamination.
- *5.3 No hose bib was available on the mop sink. Provide a hose bib ASSE 1011 to prevent contamination of the potable water supply.
- 6.4 Provide the lacking base cove throughout the kitchen to provide a cleanable surface.
- 6.4 Clean the soiled floor surrounding the floor drain.
- Note: Observed the operation is using Biaggia Pizza Oven with NSF/UL listing, and a Cadco two-burner with commercial UL listing, and added a Silver king one door freezer model number SK-F27 with NSF label.
- Reportedly, a guy selling pizza set-ups up a mobile operation every Friday evening. Provide this office with a copy of the mobile license fro this unit.
- Reportedly, the menu currently consists of four items and will be changing in the near future. Provide this office with a copy of the menu.
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6/25/2010 | Standard 1 | |
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