Dickie's Barbeque Pit, 960 North Court Street, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Dickie's Barbeque Pit
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 960 North Court Street, Medina, OH
License #: FSO-C02-12
License holder: Donatos Pizzeria LLC
Total inspections: 3
Last inspection: 2/7/2012
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Inspection findings

Inspection Date

Type

Comments
  • *4.5/4.6 Observed the lemon wedger, a 2 quart bucket on the equipment rack, and the onion slicer were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
  • 5.4 The dumpster area contained garbage and debris, and the dumpster lids were open. Clean this area and keep the dumpster lids closed to prevent pest entry.
  • 3.2/4.8 Observed ice cream cones, lids by the ice machine, a variety of equipment in the basement were all stored on the floor.
  • Food and equipment shall be stored six inches off the floor to facilitate cleaning and to prevent contamination.
  • 6.4 Observed a shirt was hanging on the food storage rack. Store employee personal items in a separate designated area from food and equipment, to prevent contamination.
  • 3.2 Cup was used as a scoop for the in the bulk container containing a white granular substance and in the ice bin. Provide a handled scoop and store the scoop in the food with the handle extended outward.
  • 3.2 Properly label the bulk container with the white granular substance, with the name of the food to avoid confusion and misuse.
  • 4.5/6.4 Clean the exterior of the walk-in cooler door, the floor drain, floor surface surrounding the drain and the grout between the floor tiles under the preparation sink, which are soiled.
  • 6.4 Repair the damaged base coving under the door of the walk-in freezer, to provide a cleanable surface.
  • 4.8 Thoroughly air dried sheet pans prior to storage, to limit bacterial growth.
  • 4.2 Provide a chlorine test kit to assure 50-200 ppm is available, in order to effectively sanitize.
  • 6.0 Observed a carpet mat was lining the floor in front of the beverage dispensing machine. Provide a cleanable surface in this area.
  • 6.4/5.1 Repair the leaking pipes and plumbing in the basement, also clean the floor in these areas.
  • 4.8 Invert the storage of carry out containers in the front serving area, to prevent contamination of the food contact surface.
  • Operator did provide this office with a Serv Safe certificate.
  • COLD HOLDING- A pan of green beans were sitting on the prep table in the kitchen with an internal temperature of 48°F. Cold foods shall be held at 41°F or below. *See temperature log on page 1.
  • 3 long stem thermometers available for use.
 2/7/2012Standard 1HANDWASHING-No papertowels were available at the handsinks. Handwashing facilities shall be properly supplied. Paper towels were provided at handsinks during inspection.
COOLING- A pan of green beans in the walk-in cooler with a plastic wrap cover had an internal temperature of 43°F.
Cooked potentially hazardous foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within 4 hours. Discussed venting pans and leaving them uncovered during cooling process with PIC.
REHEATING - A large pork brisket in the smoker was being re-heated and had an internal temperature of 137°F after 2 hours. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to
165°F. Discussed cutting briskets and other larger pieces of meat into smaller portions to facilitate reheating.
  • R/*5.1/2.4 Hot water was turned off at the dish area hand sink, because of a hole in the plumbing. Plumbing shall be maintained in a state of good repair. Hand washing sinks shall be provided with an adequate supply of hot and cold water to promote proper hand washing. Repair is scheduled in the near future.
  • *4.5/4.6 The slicer on the rear rack was soiled. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
  • 6.4/4.4 Repair the following damaged areas:
  • R/- base coving throughout the dish area and in the walk-in cooler
  • R/- damaged door seals on the reach-in units throughout. Reportedly these seals are on order.
  • - lacking grout between the floor tiles in the dish area
  • 6.2 Repair the non-functioning light fixture in the preparation area, to provide lighting as specified in OAC 3717.
  • 6.4 Clean the dusty wall and ceiling above the three vat sink.
  • 3.2 Observed a solo cup used as a scoop in the seasoning. Provided a handled scoop and store the scoop in the food with the handle extended outward.
 4/5/2011Standard 1
  • 3.4 Observed chicken wings were holding at 44-45°F on the top of the reach-in unit, and the air temperature in the reach-in unit was 41-43°F. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. Air temperature in the reach-in unit was recovering after a piece of plastic wrapping was removed from the condenser.
  • *5.1/2.4 Hot water was turned off at the dish area hand sink, due to a leaky valve. Plumbing shall be maintained in a state of good repair. Hand washing sinks shall be provided with an adequate supply of hot water to promote proper hand washing.
  • 6.4 Repair the following damaged areas:
  • R/- base coving throughout the dish area.
  • 4.4 Repair the damaged door seals on the reach-in units throughout. Reportedly these seal are order.
  • 5.1 Repair the air gap on the side delivery door, to eliminate pest entry.
  • 6.4 Relocate the employee coat from the equipment rack, to a separate designated area.
 10/28/2010Standard2

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