- Starbucks
- *4.5/4.6- Ice machine guard, which is shared with Burger King, is becoming soiled. Food contact surfaces shall be cleaned to sight and touch.
- 4.1- Provide an accurate thermometer in the one door reach-in cooler currently holding at 41°F.
- 4.4- Door on two door cooler does not close properly and is reportedly on order to be repaired.
- C6.4- Purse stored on cart with plastic wrap. Store employee personal items separate from food and single-use items.
- 6.4- Floor under storage room shelving in soiled. Clean this.
- Reportedly this area is planned for an extensive remodel in January. Please submit a floor plan to this office with equipment specifications and possible plan review fee.
- Burger King
- 6.4- Floor under and around fryers has grease build-up. Clean this.
- Popeye's
- 5.1- Three compartment sink is leaking into a bucket. Reportedly this had been recently repaired and a new work order was submitted during this inspection. Plumbing shall be in good repair.
- C3.2/6.4- Bag of sugar was torn on the bottom and leaking onto the floor. Clean floor and relocated sugar into a different container.
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12/28/2011 | Standard2 | Burger King
Time in lieu of temperature procedures were being followed correctly. All foods were indicated with a time to discard after four hours.
Accurate long stem thermometer available for use.
Popeye's
Foods are properly reheated in the microwave to over 165°F.
Digital long stem thermometer available for use.
Raw chicken stored separate from ready-to-eat foods.
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- Store Carry Out Area
- *3.4- Foods are not properly date marked. Foods are date marked when received or removed from the freezer and not when opened. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- Country Pride
- *4.5/4.6- Fryer basket in back kitchen and ice machine guard are soiled. Clean and sanitize food contact surface to sight and touch.
- 4.5- Following areas have debris build-up: walk-in cooler shelving, utensil drawers, and exterior of onion bins. Clean these areas.
- 6.4- Floor in mop sink area is dirty. Clean this.
- 6.1- Weather stripping under back delivery door is not completely attached. Secure weather stripping to prevent possible pest entry.
- 6.2- Replace burned out light under the ventilation hood and in the walk-in cooler.
- 2.2- Cook had several bracelets on his arm. Food employees may not wear jewelry on their arms to facilitate hand washing.
- 4.3- Caulk the hand sink to the wall to facilitate hand washing.
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12/8/2011 | Standard2 | HOT HOLDING- Foods in the steam table were holding at improper temperatures. See temperature log below (*).
Maintain potentially hazardous foods hot at 135° and above to prevent bacteria growth. These foods were discarded during this inspection.
PROTECTION FROM CONTAMINATION- Raw fish stored below raw chicken in the upright cooler. Raw fish, pork, and hamburger were stored together in the walk-in cooler. Store raw animal foods separate from each other and other readyto- eat food to prevent possible cross contamination. These foods were relocated during this inspection.
Long stem thermometer was accurate.
Foods were observed cooling properly with chill sticks and large portions of meat were cut in half.
Ready-to-eat potentially hazardous foods were properly date marked.
Chemicals were properly stored and labeled.
Foods are properly reheated in the steamer.
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- Popeye's
- */C 3.1/6.3- Can of green beans was deeply dented on the side. Do not use damaged cans and store in a separate designated area to be returned or discard can. Green beans were discarded during this inspection.
- 6.4- Clean the floor and wall juncture in the walk-in cooler behind raw chicken.
- 6.2- Shared storage area has several burned out lights. Repair these.
- C 3.2- Blueberry scones stored on the floor in the walk-in freezer. Store food six inches off the floor. Scones were placed on the shelf in the freezer during this inspection.
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6/22/2011 | Standard 1 | Accurate long stem thermometers available throughout.
Time indicated on cheese and sliced tomatoes at Burger King location.
Foods throughout were date marked.
Foods are properly reheated in the microwave to 165°F and above.
Breading for chicken is sifted after each batch.
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- 4.4/4.6- Dish machine had no chlorine residual on the final rinse. Final rinse must be between 50-200 ppm to sanitize food contact surfaces. Three compartment sink is being used to sanitize and Ecolab was contacted during this inspection.
- 4.5- Following areas have food debris build-up: reach-in line cooler gaskets, upright line cooler shelving, exterior of fryers on back line, outside of bulk onion containers, interior/exterior of convection oven, and reach-in line cooler shelving is dirty and rusty.
- Clean these areas.
- 6.4- Clean the floor and wall junctures throughout they are dirty.
- C6.4- Coats hanging on bread rack. Store employee personal items separate from food and single-use items.
- 5.1- Spray hose in dish machine room is leaking. Plumbing shall be in good repair.
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6/15/2011 | Standard 1 | COOLING- Pasta from previous evening was not cooled properly. See 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. Cool pasta under cool running draining water and/or in small portions. Pasta was discarded during this inspection.
Two accurate long stem thermometers available for use.
Roast was properly cut in half for rapid cooling.
All ready-to-eat foods in the restaurant were properly date marked.
CROSS CONTAMINATION- Raw hamburger stored above steaks and pork in the walk-in cooler. Store raw animal foods according to minimum cooking temperature. Raw hamburger was relocated above the raw chicken and below raw pork and steaks.
DATE MARKING- Open precooked foods on the roller are date marked when opened in the store. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Reportedly these foods will be date marked.
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- New layout was provided of back retail area. Temperture log on site for sandwich cooler. Cooler currently holding below 41°F.
- Store carry out license wil lbe combined with Country Pride for 2011-2012 license season.
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2/9/2011 | Follow Up 1 | |
- 4.4/3.2- Sandwich cooler had an ambient air temperature of 45°F. Adjust unit in order to maintain 41°F and below.
- *7.0/7.1- Spray bottle with pink fluid was stored on shelving with candy. Label all toxic chemicals and store below and away from food and equipment.
- 9.0- New retail area added with coffee, ice cream, handsink, packaged foods, and hotdogs. Provide a layout of new area including manufacturer name and model number of equipment.
- Notes: Retail store using the three compartment sink and microwave at Country Pride. Discussed adding this operation onto the
- Country Pride or Burger King/Popeye/Starbucks location. Store Carry Out cannot function without these other operations.
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1/25/2011 | Standard2 | |
- Burger King
- 6.4- Floor and wall juncture behind the fryers has food debris build-up. Clean this.
- Popeye's
- 4.4- Replace the torn gaskets on the upright freezer.
- 6.4- Replace the missing coving by the food preparation sink.
- Starbucks
- 6.4- Repair the damaged wall by the ice bin.
- Note: Please be sure to wash, rinse, and sanitize food contact surfaces in the three compartment sink in the Popeye's area.
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12/29/2010 | Standard2 | REHEATING- Green beans reheated in the microwave were placed in the hot holding cabinet with an internal temperature of 137°F. Potentially hazardous foods shall be reheated to 165°F throughout all parts of the food.
Recommend stirring product during reheating. Green beans were placed back in the microwave for reheating.
Burger King using time in lieu of temperature for sliced tomatoes and cheese. Time was indicated on these products.
All areas have accurate long stem thermometers.
Foods are cooled at the Popeye's location in an ice bath.
All foods throughout were properly date marked.
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- 4.5- Shelving in the walk-in cooler has some food debris build-up. Clean the shelving.
- 5.1- Hand wash sink and spray hose are leaking. Plumbing shall be in good repair. Parts are on order for these sinks.
- 6.4- Floor on the grill line under equipment is soiled. Clean this.
- 4.5- Side the upright freezer next to the fryer has grease build-up. Clean this.
- 6.4- Food preparation sink drain is not draining and full of food. Clean this.
- 6.2- Replace the burned out lights in the storage room and under the ventilation hood.
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12/8/2010 | Standard2 | HOLDING- Cooked ribs at room temperature were removed from hot holding/cooking unit 20 minutes prior with an internal temperature of 85°-88°F. It appears the holding cycle on the unit is not working properly. Potentially hazardous foods shall be held hot at 135°F and above. Ribs were discarded during this inspection.
HOLDING- Breading for raw fish stored at room temperature. Store breading at 41°F and below or sift every four hours.
Breading was discarded during this inspection.
CHEMICAL- Spray bottle with yellow fluid in dish machine room was not labeled. Label all toxic chemicals to avoid confusion or misuse. The spray bottle was discarded during this inspection.
Reportedly foods are cooled in shallow portions or chill sticks.
All ready-to-eat foods were properly date marked.
Two accurate long stem thermometers available for use.
Employee using a covered beverage container on the grill line.
Employee using single-use gloves to handle ready-to-eat foods.
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- 4.1- Long stem thermometer reading 0 in an ice bath. Calibrate to 32°F to accurately monitor potentially hazardous food temperatures. Thermometer was calibrated during this inspection.
- 3.5- Provide ingredients for the pasties in the Sara Lee case.
- *4.4/3.2- Sandwich case had an ambient air temperature of 60°F. Sandwiches were being pulled at the end of this inspection and maintenance to be contacted. Repair unit to maintain 41°F and below.
- 3.4- Tomato soup from previous evening had an internal temperature of 43.8°F and roast beef at 46°F. 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. Foods were in shallow portions discussed combining cooling methods of shallow potions and an ice bath or chill wand. Also recommend maintaining cooling logs to monitor procedure and verify it is meeting the requirements outlined in the Ohio Uniform Food Code.
- These foods were discarded during this inspection.
- R3.4- Food throughout were date marked except for opened ham. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- *4.5/4.6- Clean and sanitize the slicer more thoroughly.
- 4.5- Shelving in the walk-in cooler has food debris. Clean this. One side of fryer also has debris build-up. Clean this.
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7/8/2010 | Standard 1 | |
- STARBUCKS
- */C5.1- Bucket of coffee grounds were stored inside the hand wash sink. Keep the hand wash sink easily accessible to facilitate hand washing.
- 4.2- Provide a chlorine test strip kit to monitor concentration of sanitizing solution.
- 6.4- Wall next to ice bin is damaged. Repair wall to facilitate cleaning.
- C6.4- Employee purse stored on cart next to food wrap. Store employee personal items separate from food and single-use items.
- BURGER KING
- 6.4- The floor and wall junctures behind fryers and under shelving in the storage room is dirty. Clean the floor more thoroughly.
- POPEYES
- Note: Popeye's was currently closed due to new hot holding equipment being installed. Only part of the operation could be inspected. Fryers were pulled out and operation due to open later in the day.
- 5.1- Water line behind hot water dispenser is leaking into a bucket. Reportedly this is scheduled for repair.
- C6.4- Purse stored next to potato mix. Store employee personal items separate from food to prevent contamination.
- 4.5- Clean the interior of the biscuit oven including doors.
- 6.4- Wall and ceiling behind soda syrup is dirty/dusty. Clean this area.
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6/24/2010 | Standard 1 | Time in lieu of temperature procedures were properly being done in the Burger King area. Foods were labeled with a time.
Discussed with Popeyes manager that foods are cooled in an ice bath and reheated in the microwave to 165°F in the microwave.
All areas had digital thermometers available for use.
All chemicals were properly labeled and stored.
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- 4.5/4.6- Following food contact surfaces had food debris build-up: tongs in walk-in cooler, meat slicer, ice machine shield, and knife on wall on preparation line. Clean and sanitize food contact surfaces to sight and touch.
- 4.4/4.6- Dishmachine had no chlorine residual on the final rinse of the dishmachine. Repair in order to maintain 50-100 ppm on the final rinse. EcoLab was contacted during this inspection. Food contact surfaces shall be manually sanitized until repaired.
- 4.5 Following equipment is dirty: shelving in two door reach-in prep cooler, gaskets on reach-in cooler on grill line, side of fryers, wheels on grill line equipment, cart in walk-in cooler, bottom of alto-shaam, walk-in cooler shelving with prepared foods, and handles on Winston hot holding cabinet. Clean this equipment.
- 6.4- Following areas are dirty: floor behind equipment on grill line, floor behind back stove and food preparation sink, floor in dishmachine area, wall behind juice machine, wall behind steamtable around outlets, and ceiling on grill line. Clean these areas.
- 5.1- Spray hose hanging down inside the sink. Repair spring in order to be above the sink and prevent possible cross contamination.
- 2.2- Food employee wearing bracelets/watch. Food employees may not wear wrist jewelry.
- 4.4- Repair the water filter leaking behind the ice maker. A work order has been already written to be repaired.
- 3.2- Knives stored in sanitizer. Store knives clean and dry. Food contact surfaces shall be air dried.
- CROSS CONTAMINATION- Raw hamburger stored above fish and steaks. Store raw animal foods according to minimum cooking temperatures to prevent possible cross contamination. These foods were relocated during this inspection.
- DATE MARKING- Date marking was not consistent throughout. Foods that were not date marked include but not limited to: ham, cut watermelon, mixed vegetables, baked chicken, and marzetti. Cooked carrots had a date of 5/30 which was discarded during this inspection. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- Observed covered beverage container for employees.
- Observed cooks using single-use gloves.
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6/11/2010 | Standard 1 | COOLING- Soup cooling in are large portion in walk-in cooler. See 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. Cool foods rapidly by placing in small portions, ice bath, or chill stick. Soup was discarded. Also discussed cooling pasta in shallow portions.
REHEATING- Gravies in steam table holding between 103°F - 131°F. Reportedly gravy is reheated in the steam table.
Potentially hazardous foods shall be reheated to 165°F within two hours. Gravy was discarded during this inspection.
HOLDING- Sausage gravy in a bag was stored in the steam table with an internal temperature between 126°-135°F.
Maintain potentially hazardous foods hot at 135°F and above to prevent bacteria growth. Garlic butter also stored at room temperature. Manufacturer indicated keep refrigerated. Maintain at 41°F and below.
Accurate digital thermometer available for use.
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