Cool Beans Cafe, 103 West Liberty Street, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Cool Beans Cafe
Type: Commercial < 25,000 Sq. Ft. Risk Level 2
Address: 103 West Liberty Street, Medina, OH
License #: FSO-C301-10
License holder: PK Coffee Houses
Total inspections: 4
Last inspection: 2/8/2012
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Inspection findings

Inspection Date

Type

Comments
  • Observed food properly thawing in the walk-in cooler.
  • CHEMICAL: Observed one squeeze bottle was unlabeled in the container with other chemicals. Properly label toxic chemicals to avoid confusion and misuse. PIC was asked to label this bottle.
 2/8/2012Critical Control Point 2DATE MARKING: Observed two containers of sliced turkey was dated 1/3-1/10/12, also observed sliced and loaves of salami and pepperoni was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC properly date marked these food items.
Foods are reportedly reheated in the microwave to 165°F and above within 2 hours.
HOLDING: Observed creamer and skim milk were holding at 43°F in the self service dispensing carafes. TCS foods shall be maintained at 41°F and below to limit the growth of organisms. Discussed with PIC during this inspection.
PROTECTION FROM CONTAMINATION: Observed raw shell eggs were stored on the shelf above ready-to-eat sauces and produce. Different types of raw animal foods shall be stored separate from each other and other raw or ready-toeat foods to prevent cross-contamination. PIC was asked to relocate this item today.
  • Foods were observed properly cooling in the walk-in cooler in shallow portions. Recommend to uncover or vent the foods while cooling, to assure 135°F-70°F is achieved in two hours, and 135°F-41°F is achieved in a total of six hours.
  • Observed food properly thawing in the walk-in cooler.
  • R/*4.5 /4.6 Observed a soiled julienne cutter in the knife box. Food contact surface shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
  • 4.1 Provide a thermometer in the Pepsi unit and reach-in unit under the espresso machine to assure 41°F and below is maintained.
  • 4.4 Resecure the shelf coverings in the bakery case to provide a cleanable surface.
  • 4.8/3.2 Store equipment and food, six inches off the floor to facilitate cleaning and to prevent contamination.
  • 6.4 Remove any unused, unnecessary equipment in the basement from the premises.
  • Note: Operation added a Waring Panini Machine.
 8/18/2011Critical Control Point 2PIC was Laura
DATE MARKING: Observed sliced ham was dated 9/14/11. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC properly date marked these food items.
Foods are reportedly reheated in the microwave to 165°F and above within 2 hours.
Foods were holding at proper temperatures during this inspection.
  • *4.5 /4.6 Observed a soiled spatula in the bakery drawer. Food contact surface shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
  • 4.4 Top of the cabinet by the hand sink is damaged and contains bare wood. Resurface this area, to provide a cleanable surface.
  • 4.1 Provide a thermometer in the reach-in unit to assure 41°F and below is maintained.
  • 4.4 Repair the top door seal on the reach-in unit, to provide a cleanable surface.
  • 4.8 Provide individually wrapped stirrers, or an approved dispenser to prevent consumer contamination.
  • 6.1 Repair or remove non-functioning light fixture from the bakery case.
  • 4.4 Repair the rusty shelves in the walk-in cooler to provide a cleanable surface.
  • Foods were observed properly cooling in the walk-in cooler in shallow portions. Recommend to uncover or vent the foods while cooling, to assure 135°F-70°F is achieved in two hours, and 135°F-41°F is achieved in a total of six hours.
  • Observed food properly thawing in the walk-in cooler.
 2/2/2011Standard2PIC was Laura
DATE MARKING: Observed sliced salami and pepperoni was dated 1/23/10, and whole pepperoni and salami was lacking a date mark. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC discarded or properly date marked these food items.
TEMPERATURE MEASURING DEVICE: Observed the temperature measuring device was reading 49°F in an ice bath.
Temperature measuring devices shall be accurate within +/-2°F to monitor the temperatures of the food. This device was unable to be calibrated.
*HOLDING: Milk was holding at 51°F in the self-service dispenser. Maintain foods at 41°F and below to limit the growth of organisms. Discussed with PIC.
Foods are reportedly reheated in the microwave to 165°F and above within 2 hours.
  • Notes: Observed carpet was installed in the storage area. The carpet in this area is approved on a performance basis, the point in time this surface does not meet the Ohio Food Safety Unicode it must be replaced with a smooth, cleanable surface. Also only equipment is approved for storage in this area.
  • Observed two upright non-commercial GE freezers used for pastry items. These freezers are approved for bakery/pastry items only, and are not approved for use with potentially hazardous foods. These units area also approved on a performance basis, and must be replace with commercial equipment when the Ohio Food Code can not be maintained. Reportedly the operator is having these units removed.
  • This inspection was conducted to assure the operation was in compliance prior to a license transfer. New operator was already onsite.
  • The following violation were observed today:
  • *4.4 Spray bottle of sanitizer contained greater than 200 ppm. Maintain chlorine sanitizer at 50-200 ppm in order to effectively sanitize.
  • 4.2 Provide a chlorine test kit, to assure proper concentrations are maintained.
  • Reportedly, all equipment is taken back to Cool Beans Caf across the street to be washed, rinsed, and sanitized.
 9/10/2010Standard2

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