- The following are repeat violations from the previous standard inspection report dated 4/9/2012:
- */C 3.4 No date mark on sliced tomatoes inside the walk-in cooler. Ready-to-eat potentially hazardous foods shall be dated at time of preparation and consumed or discarded within 7 days. Person-in-Charge dated tomatoes at time of inspection.
- *7.1 Observed roach and ant killer on-site that is not approved for use in a retail food establishment. Provide an insecticide approved for use in commercial food processing areas. Reportedly, pest control service is provided. Person-in-Charge intends to take unapproved pesticide home.
- 4.5 Observed some food debris on non-food contact surface of deli slicer. Clean slicer thoroughly to remove food debris.
- C4.0 Foiled lined cardboard located on bulk food shelving. Foil and cardboard are not composed of materials that can withstand repeated cleaning. Remove these materials. Person-in-Charge discarded these at time of this inspection.
- 4.1 Household Kenmore stove is not approved for use. Provide commercial grade NSF approved or equivalent equipment. Contact
- Medina County Health Department prior to installing new equipment for approval. Note: Reportedly, household Carousel microwave is for personal use only. A commercial Amana microwave is on premises for heating foods.
- 3.5 Missing weight on packaged subs and sandwiches. Provide quantity of contents or weight.
- 4.4 Walk-in freezers are in disrepair and not in use at this time. Person-in-Charge plans to repair freezers in the future.
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5/4/2012 | Follow Up 1 | |
- R/*3.4 Observed the following items held beyond 7 days or lacking a date mark:
- - rotisserie chicken in walk-in cooler dated 3/25, 3/21, 3/20, 2/29, 1/30, 3/9, and two chickens dated 3/8.
- - chicken salad 3/20/12 - pasta salad dated 4/1/12
- - egg salad dated 4/2/12
- - sandwich spread 3/29/12
- - lunchmeats, deli salads, pepperoni and mozzarella cheese was lacking date marking
- - tomatoes were dated 12/20/11
- Foods shall be dated the day of preparation and must be used or discarded in seven calendar days. Reportedly, lunch meats cheeses, and deli salads were being date marked in a log that was not available on-site.
- R/*4.5/4.6 Observed the following food contact surfaces were soiled:
- - food contact and non-food contact areas on the slicer was soiled and contained a piece of an onion,
- - food debris on baking sheets near the chicken roaster (also, do not re-use tray liners)
- - the pizza spatula was soiled in the container above the pizza hot holding cabinet
- Food contact surface shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- *3.1/6.3 Observed a can of beets and brown gravy was dented on the top seam. Packages of food shall be in good condition to prevent the integrity of the contents and to prevent potential contaminants. PIC Remove these canned goods from the sales floor today.
- *3.0 Observed the rotisserie chicken dated 1/30/12 contained a mold-like growth. Foods shall be safe, wholesome, and unadulterated.
- *7.1 Observed there was a roach and ant killer observed on-site that is not approved to be used in Retail or food service operations.
- Provide an approved pest spray to use in a Retail food establishments.
- *6.2/2.4 Observed no paper towels at the men's restroom hand sink. Provide a adequate supply of paper towels to promote proper hand washing.
- *2.4/4.1 Observed the temperature measuring device was reading 550°F at room temperature. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of potentially hazardous foods.
- 4.1 The following equipment is no longer easily cleanable:
- R/- chip in slicer tray where the product is held
- Replace this equipment in order to provide food contact surfaces that are smooth and easily cleanable.
- 4.5/6.4 The following equipment needs cleaned:
- R/-remove foil lined surfaces with the bulk foods
- - shelf under the lunchmeats was soiled
- - ice accumulation on the condenser of the deli meat case
- - pooling water by the metal threshold in the walk-in cooler
- - ice accumulation in the Summit Freezer unit in the Pizza area
- - floor under the Wonder roast unit
- - interior of the Hatco unit
- - ceiling vent is stained or soiled in the deli area
- - bottom of the cooked chicken cabinet
- - wall surface and wall hand sink juncture in the men's employee restroom
- - ceiling fan in the women's restroom
- - rack with baking pans is dusty
- Equipment shall be free of debris and clean to the sight and touch
- R/4.4 Repair the missing cupboard handles in order to keep equipment in good repair.
- R/4.1 Replace the non-commercial equipment (ex: Sharp Carousel microwave, Kenmore oven/stove) with NSF approved equipment.
- R/6.4 Remove any unused/unnecessary equipment (ex: old Capri stove, Pepsi refrigeration unit, CFM Food Machine, shelving,).
- R/4.0 Seal the bare wooden shelves in order to provide a more easily cleanable surface.
- 4.3 Repair the damaged caulk at the wall/three-vat sink juncture, to provide a cleanable surface.
- R/6.4/4.4 The following areas are damaged:
- R/- water damaged and stained ceiling tiles throughout the rear storage/back area
- - damaged floor tile under the three-vat sink, by the microwaves, in the beer walk-in cooler, under the employee men's restroom hand sink, and throughout as needed
- - damaged floor tile in the back area
- - rusty shelves in the walk-in cooler holding the lunchmeat
- - both walk-in freezer units are currently broken and not in use
- - door seal on the display doors with Sunkist Beverages, Diet Coke Products, Gatorage Products, Monster Drink Products, Great Lakes
- Beer Products and Dogfish Beer products
- - Damaged base cove in the retail area under the bacon display door of the walk-in cooler
- - Counter top by the slicer is worn
- - Walls and ceiling in the women's restroom are stained or soiled.
- Maintain physical facilities in good repair.
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4/9/2012 | Standard 1 | |
- The following are repeat violations from the Standard 2 report dated 11/8/11:
- *4.5/4.6 Observed the following soiled food contact surfaces:
- -residue on tongs hanging under cupboards
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.1 The following equipment is no longer easily cleanable:
- -chip in slicer where the meat is held
- Replace this equipment in order to provide food contact surfaces that are smooth and easily cleanable.
- NOTE: Reportedly, the non-commercial Kenmore oven/stove is for personal use only.
- R/6.4 Remove any unused/unnecessary equipment (ex: Pepsi fountain pop and Pepsi cooler)
- -NOTE: Old stove reportedly, is scheduled for pick-up. Reportedly, recliner in storage room is for an office.
- R/6.4 The following areas are damaged:
- -water damaged ceiling tile in the back area
- -damaged floor tile in the back area
- Maintain physical facilities in good repair.
- 6.4 Continue efforts cleaning the floor in the back area.
- 5.4 Observed dumpsters stored on gravel and grass. Dumpsters shall be stored on asphalt or concrete and sloped to drain properly.
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12/21/2011 | Follow Up 1 | |
- *3.4 Observed the following foods cold holding improperly:
- -cheeses on the top shelf of the deli cooler at 44°F-45°F
- -deli meats on the top shelf of the deli cooler at 42°F-43°F
- -bologna on the slicer, for over 1.5 hours, at 64°F
- -rotisserie chicken in the walk-in cooler from 10/29, 11/6, and 11/5 at 48°F, 43°F, and 42.9°F respectively.
- -cheeses in the walk-in cooler at 45°F
- -bacon in the walk-in cooler at 45°F
- -sauerkraut in the walk-in cooler at 44°F
- -shredded cheese in the walk-in cooler at 43°
- Maintain all potentially hazardous foods (PHFs) cold at 41°F or below in order to limit bacterial growth. Recommend discarding any contaminated food. (See *4.4)
- *4.4 Observed the following improper ambient air temperatures:
- -top shelf of the deli cooler at 42°-43°F
- -walk-in cooler shelving near the door at 45°F
- -walk-in cooler shelving with butter and bacon 44°-45°F
- Maintain coolers with PHFs at 41°F or below in order to maintain foods at 41°F or below. PIC stated that the units were in defrost. Be sure that coolers are maintained properly in order to consistently keep food at 41°F or below.
- R/*3.4 Observed the following items held beyond 7 days or lacking a date mark:
- -rotisserie chicken in walk-in cooler dated 10/29
- -rotisserie chicken in the walk-in cooler dated 9/23, 9/24, and 9/25
- -no date observed on cut tomatoes in the walk-in cooler
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Recommend discarding any contaminated food.
- R/*4.5/4.6 Observed the following soiled food contact surfaces:
- -dried food debris on the slicer near the microwaves and hand sink
- -food debris on baking sheets near the chicken roaster (also, do not re-use tray liners)
- -residue on scoops hanging under cupboards
- -residue on interior of coffee bean grinder
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/*3.2 Observed the following raw animal foods stored improperly:
- -raw bacon stored above and beside fully-cooked Kielbasa and sauerkraut in the walk-in cooler
- -raw eggs stored above and beside milk and vegetables in the walk-in cooler
- -raw chicken, on the rotisserie bar, stored on top of raw bacon and cheeses and above water in the walk-in cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *7.1/7.2 Observed the following chemicals stored improperly:
- -rubbing alcohol stored with spices next to the stove
- -Fantastik cleaner stored beside and above food and skillets
- -Zippo lighter fluid stored above pizza pans on the retail shelf
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *3.4 Observed ham and cheese sandwiches hot holding improperly at 120°F in the hot holding cabinet. Maintain PHFs hot holding at
- 135°F or above in order to limit bacterial growth. Be sure to cook foods to proper temperature prior to placing into hot holding cabinet.
- 4.1 The following equipment is no longer easily cleanable:
- -chip in slicer where the meat is held
- -melted spatula
- -chipped spatula
- Replace this equipment in order to provide food contact surfaces that are smooth and easily cleanable.
- 4.5 The following equipment needs cleaned:
- -remove cardboard and clean the cupboard with cornmeal, sugar, etc
- -spill on the bottom wooden shelf next to the pet food
- Equipment shall be free of debris and clean to the sight and touch
- 4.4 Repair the missing cupboard handles in order to keep equipment in good repair.
- 4.8 The following equipment is stored improperly:
- -pans on the clean equipment shelf stored upright
- -Dart cups stored on the floor of the dry storage room
- -coffee filters open on the self-serve counter.
- Invert equipment for storage. Store equipment 6 inches off of the floor. Store equipment in a manner that affords protection from consumer contamination.
- R/4.1 Replace the non-commercial equipment (ex: Kenmore oven/stove) with NSF approved equipment.
- R/6.4 Remove any unused/unnecessary equipment (ex: old stove, recliner in storage room, Pepsi fountain pop, Pepsi cooler, shelving, etc).
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11/8/2011 | Standard2 | |
- R/*3.4 Observed the following items held beyond 7 days:
- -salami 4/26
- -honey ham 4/19
- -Sara Lee turkey 4/20
- -easy carve ham 4/20
- -C/roast chicken in walk-in cooler 4/16
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- NOTE: Observed pepperoni, chopped ham, and roast chicken lacking a date mark. Reportedly, they were made yesterday and 24 hours has not passed. If ready-to-eat, PHFs are opened/prepared, and held beyond 24 hours, date marking is required. PIC dated these items.
- *4.5/4.6 Observed the following soiled food contact surfaces:
- -dried food debris on the slicer near the microwaves
- -food debris on baking sheets near the chicken roaster
- -dried liquid on the cappuccino nozzles
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.0 Observed moldy sub sandwich buns in the cupboard above the slicer. Food shall be wholesome and unadulterated.
- R/C/*3.2 Observed roast chicken stored on top of boxes of raw chicken in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/*4.2 A long stem thermometer ranging from 0°F-220°F is not available for use. Provide the proper thermometer in order to monitor food temperatures.
- C/3.2 Observed a spray bottle of water lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- R/4.1 Replace the non-commercial equipment (ex: Kenmore oven/stove) with NSF approved equipment.
- R/6.4 Remove any unused/unnecessary equipment (ex: AutoFry, old stove, recliner in storage room, Pepsi fountain pop, etc).
- R/4.0 Seal the bare wooden shelves in order to provide a more cleanable surface.
- 6.4 Observed water damaged ceiling tile in the back storage rooms. Repair the leak and the ceiling tile.
- 4.5 Observed ice build-up on the floor of the walk-in freezer. Repair/clean this and maintain foods protected from contamination.
- R/3.2 Observed boxes of food stored on the floor of the walk-in freezer. Store food 6 inches off of the floor in order to prevent possible contamination.
- 4.4 Observed a torn walk-in cooler door seal. Repair this.
- 6.2 Observed 2 burned out lights in the beer cooler doors. Replace these.
- 4.1 Provide an accurate thermometer in the pizza cooler in order to monitor the ambient air temperature. Ambient air temperature was 39°F today.
- NOTE: Discussed reheating the roast chicken. Reportedly, the chicken is reheated in the microwave in response to an individual order.
- NOTE: Reportedly, a beer cave will be added to the operation to take the place of the open air coolers. Contact Brunswick City
- Plumbing in order to determine if permits are necessary.
- -Take steps necessary to correct repeat violations.
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5/4/2011 | Standard 1 | |
- The following are repeat violations from the Standard 2 report dated 11/19/10:
- *3.4 Observed the following foods held beyond 7 days:
- -chickens in the walk-in cooler dated 11/17
- -various deli meat in the case dated 11/24
- Ready to eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. Recommend discarding these foods. PIC stated that they would be discarded later in the day.
- *4.2 Unable to locate a long stem thermometer ranging from 0°F-220°F. Provide a long stem thermometer ranging from 0°F-
- 220°F in order to monitor cold and hot temperatures of foods. PIC stated that the thermometer is on order from supplier.
- Recommend purchasing the thermometer today in order to take food temperatures.
- 6.4 Clean the floor more thoroughly in the following areas:
- -continue efforts below deli case
- -continue efforts under walk-in cooler shelving
- Physical facilities shall be maintained clean.
- 4.5 The following equipment needs cleaned:
- -unused AutoFry contains oil
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. Store equipment clean.
- 4.0 Seal the bare wooden shelves in the storage areas in order to provide an easily cleanable surface.
- 6.1 Remove unused/unnecessary equipment (i.e. pop dispenser, AutoFry, broken Capri stove, tire, and other various equipment) from the operation.
- 4.1 Kenmore non-commercial stove added to the operation. Be advised that a commercial unit (NSF or equivalent) is necessary if used for food preparation in the operation.
- 4.4 Observed dishes stored in the prep sink. The indirectly drained prep sink is for produce/food washing/prep. Use the 3 compartment sink for ware washing.
- NOTE: Observed boxes of food stored on the floor of the walk-in freezer. Reportedly, food was received today. Relocate food 6 inches off of the floor as soon as possible in order to prevent possible contamination.
- -Take steps necessary to correct repeat violations.
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12/2/2010 | Follow Up 1 | |
- *3.4 Observed the following foods lacking a date mark:
- -R/chicken wings in the deli case
- -spaghetti and meatballs in the walk-in cooler, made 2 days ago
- Ready to eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days.
- R/C/*3.2 Observed a carton of raw shell eggs stored above ready-to-eat foods in the walk-in cooler. Store raw animal foods separate from and below ready to eat foods in order to prevent possible cross-contamination.
- *4.2 Unable to locate a long stem thermometer ranging from 0°F-220°F. One ranging from 50°F-550°F and one ranging from
- 20°F-120°F was available. Provide a long stem thermometer ranging from 0°F-220°F in order to monitor cold and hot temperatures of food.
- *2.4/6.2 No paper towels observed in the women's restroom. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- C/*3.2 Observed a cardboard box, that previously contained raw chicken, re-used to store onions in the dry storage area. Do not re-use containers that held raw animal products in order to prevent possible cross-contamination.
- C/*7.1 Observed Raid stored next to cans of Tomato Sauce and Ketchup in the dry storage room. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/6.4 Clean the floor more thoroughly in the following areas:
- -below deli case
- -back room near the exit door
- -under walk-in cooler shelving
- Physical facilities shall be maintained clean.
- 4.5 The following equipment needs cleaned:
- -R/unused AutoFry contains food debris and oil
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. Store equipment clean.
- R/4.0 Seal the bare wooden shelves in the storage areas in order to provide an easily cleanable surface.
- R/6.1 Remove unused/unnecessary equipment (i.e. pop dispenser, AutoFry, broken Capri stove, tire, and other various equipment) from the operation.
- 6.4 Observed holes in ceiling tile near the rear exit door. Repair this.
- C/3.2 Observed a box of chicken stored on the floor of the walk-in freezer. Store food 6 inches off of the floor in order to prevent possible contamination.
- 4.1 Kenmore non-commercial stove added to the operation. Be advised that a commercial unit (NSF or equivalent) is necessary if used for food preparation in the operation.
- 4.4 Observed dishes stored in the prep sink. The indirectly drained prep sink is for produce/food washing/prep. Use the 3 compartment sink for ware washing.
- NOTE: The Summit household pizza freezer is approved for use on a performance basis. Be advised that, if the unit ever fails to meet Code requirements, a commercial unit will be required.
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11/19/2010 | Standard2 | |
Restaurant representatives - add corrected or new information about Convenient Food Mart (Joat Food Llc), 108 W. 130th Street, Brunswick, OH 44212 »