- R/4.4 Edge of cutting board attached to waitress station scored/damaged. Re-surface or replace this cutting board. Reportedly, new cutting board is on order.
- C/R/*4.4 Observed one damaged fryer basket. Equipment shall be maintained in a state of good repair. PIC discarded damaged fryer basket during this inspection.
- R/6.4 Base coving, floor/wall junctures and floors under equipment are soiled throughout. Continue efforts to clean these areas.
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2/7/2012 | Follow Up 1 | |
- TEMPERATURE MEASURING DEVICE: Observed the temperature measuring device was reading 0°F in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperature of potentially hazardous foods. This inspector calibrated this device today.
- Foods were properly cooling on sheet trays while under refrigeration today, to assure 135°F-70°F is achieved in 2 hours and 135°F-
- 41°F is achieved in a total of six hours to limit the growth of organisms.
- REHEATING: Observed the chili was reheating on the stove top in a double broiler for 1.75 hours and contained a temperature of
- 137°F. Food shall be rapidly reheated to 165°F and above within two hours to limit the growth of organisms. Discussed with PIC to reheat smaller portions to assure reheating parameters are achieved. Preparation cook did reduce the portions of chili, and used the microwave for the remaining 15 minutes to assure the chili reached 165°F and above within two hours.
- *4.5/4.6 Rolling pins hanging on wood holders, dough hook/mixer paddle and several bakery scoops and spatulas were soiled w/food debris in the bakery area. Food contact surfaces shall be washed, cleaned and sanitized to the sight and touch.
- *4.5/4.6 The mixer for the milkshakes appears to be soiled with food debris. Food contact surfaces shall be washed, cleaned and sanitized to the sight and touch.
- *4.4 QAC bucket near the dish area had 0 ppm and the other buckets were at 300 ppm. QAC shall have a concentration as indicated by the manufacturer's use directions, which in this case was 200 ppm.
- *4.4 Observed damaged fryer baskets. Equipment shall be maintained in a state of good repair. Baskets were discarded by PIC.
- 4.4 Ice machine appears to be leaking. A large amount of water was leaking from the top of the unit into the ice storage area.
- Monitor/repair this unit.
- 4.5 Ice machine also appears to have rust in the non-food contact surfaces. Clean these surfaces.
- 3.2 Unlabeled bulk containers of condiments on the shelf under the reach-through window and a large bulk container in the dry storage area. Unlabeled foods shall be labeled to prevent confusion and misuse.
- 4.4 Edge of cutting board attached to waitress station scored/damaged. Re-surface or replace this cutting board.
- 4.5 The following non-food contact surfaces were soiled:
- - underside of the handles on the True Refrigerator
- - a container/basket in the bakery had an open container of oatmeal spilling into it
- - shelf below the beverage dispenser by compressor
- - bottom interior of Henny Penny bun unit
- - area between fryer and char broiler
- - handle undersides and door seals on Traulsen refrigerator/freezer by the office
- - handles on oval platters for cod/seafood pasta
- - interior of the unit under reach-in
- - handle on small reach-in under microwaves
- - table under griddles by microwaves
- - side of flat griddle by microwave
- - handles on all refrigeration units
- - shelf with dressings/to go items by walk-in cooler
- - large pan below strawberry smoothie mix
- - Orange juice container in the juice dispenser
- 3.2 Observed handle touching honeydew melon on the buffet. Store utensil handles out of the food in order to prevent possible contamination.
- 3.5 The packages of muffins and loaves of bread did not have ingredient labels affixed to them. Labels information shall include: the common name of the food, list of ingredients in descending order by weight, including declaration of artificial color or flavor if contained in the food, quantity of contents, weight of the food, and the name of the business.
- 3.2 Observed an unlabeled water spray bottle in the bakery. Label this bottle to prevent confusion and misuse.
- 6.4 Ceiling tiles in bakery appear to be stained. Clean or replace these tiles.
- 4.0 The shelves holding the smiley icing and throughout the bakery area are missing the metal edging. Replace metal edging to provide a smooth, cleanable surface.
- 6.2 Lights out under the hood unit. Reportedly, these lights are scheduled to be repaired tonight.
- 4.8 Large trays on the floor by the flat griddle. Equipment or utensils shall be stored at least six inches above the floor to prevent possible contamination.
- 4.1 No thermometer was located in the bakery unit or the milkshake unit and thermometer in walk-in cooler was broken. Replace ambient air temperature measuring devices to monitor proper cooling temperatures.
- 6.4 Base coving, floor/wall junctures and floors under equipment is soiled throughout. Wall in cooks area is soiled. Pooling water was observed under the prep sink. Clean these areas.
- 6.4 Vent for ice cream chest freezer dusty. Clean this area also.
- 4.8 Spoons/ladles in storage area are stored with food contact surfaces upright. Utensils shall be stored so that only handles are upright and to prevent possible contamination.
- 3.2 Observed half a watermelon in the walk-in cooler with the label still affixed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
- 4.0 Coating on salad bar containers was damaged/uncleanable. Replace containers to prevent possible contamination.
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1/4/2012 | Critical Control Point 2 | R/HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
Discard food items above 45°F.
R/CONSUMER ADVISORY: Observed scrambled eggs, and omelets, on the menu was marked with an asterisk (denoted as being undercooked) but these items were fully cooked. Disclosure lists a statement about weights and measures and consuming undercooked foods. Recommend to separate disclosure from weight and measure statement, and only denote menu items which will be under cooked, to prevent consumer confusion. Discussed with PIC.
Reportedly, Line cook was knowledgeable about properly reheating foods in the oven to 165°F within two hours.
Foods were properly thawing under refrigeration.
Person-in-charge available during this inspection was Eric.
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- *3.5/2.4 Observed chili, pot roast, meat sauce, grilled chicken salad, on the menu was marked with an asterisk (denoted as being undercooked) but these items were fully cooked. Disclosure lists a statement about weights and measures and consuming undercooked foods. Recommend to separate disclosure from weight and measure statement to prevent consumer confusion.
- Discussed with PIC. Reportedly this corporation is working on separating the disclosure from the warning statement for consuming under cooked food items.
- Note: During this inspection the refrigeration repair was on premises, and has been working on the cook's line units for the past several weeks. Both cook's line refrigeration units were not holding at proper temperatures. The operation was placing a small amount of products on the top of the unit with ice. No products were in the bottom of these units. Provide this office with an invoice when repairs are completed.
- Thank you for your compliance with the OAC 3717.
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9/14/2011 | Follow Up 1 | |
- R/PROTECTION FROM CONTAMINTION: Observed raw ground meat was stored below chicken on the rolling rack in the walk-in cooler, and raw eggs were stored on the same tray with cheese, and sausage patties, also the raw eggs were stored above cooked meatloaf and raw fish in the four door cook's unit. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate this food items.
- Foods were properly cooling under refrigeration today, to assure 135°F-70°F is achieved in 2 hours and 135°F-41°F is achieved in a total of six hours to limit the growth of organisms.
- HANDWASHING: Observed no soap was available at the bakery hand sink. Provide an adequate supply of soap at the hand sink to facilitate proper hand washing. Hand soap was provided at this sink today.
- PROTECTION FROM CONTAMINATION: Observed an employee open beverage in the bakery area. Employees shall consume beverages from and open container in a separate designated area, or from a closed container in a separate designated area.
- *4.5/4.6 Observed the following food contact surfaces were soiled: - two knives in the preparation area knife box
- - can opener blade - three knives in the knife box in the cook's area - Rusty interior bin of the ice machine
- Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.0 Observed lemons in the box located in the walk-in cooler contained a mold-like growth. Food shall be safe wholesome and unadulterated. Discard unwholesome lemons.
- *4.0 Ice bucket in the waitress area is damaged and can no longer be effectively washed, rinsed, and sanitized. Replace this bucket, in order to effectively wash, rinse, and sanitize.
- R/4.5/4.4/6.4 The following equipment was soiled or damaged:
- - Door seal on the walk-in cooler, on the bakery unit, on the ice machine, and waitress upright cooler were soiled or damaged
- R/- Floor surface, floor/wall junctures, and walls under equipment as needed was soiled, stained, and discolored in the preparation area, cooks' area, and dish areas.
- R/- Ceiling vents and surrounding ceiling tiles throughout as needed are dusty, or soiled
- - Cabinet under the buffet steam table is soiled
- R/- Table under the cook's flat grill, and surrounding area is soiled or contains grease accumulations
- - Cabinets under the fryers were soiled
- - Soiled interior of the Traulsen unit by the walk-in cooler
- - Four door Traulsen unit by the office is leaking
- - Floor in the walk-in freezer is soiled or discolored
- - Defrost ice accumulation in the ice cream freezer
- Clean or repair these areas. Equipment shall be maintained in a state of good repair.
- 4.7 Observed a soiled linen in the cook's area by the fryer unit. Relocate soiled linens in the appropriate bin to be laundered.
- R/3.2 Label the squeeze bottles on the top of the espresso machine to avoid confusion and misuse.
- 6.2 Repair the non-functioning light fixtures in the women's employee restroom, in the storage room, and under both of the hood units, to provide lighting as specified in the OAC 3717.
- 3.5 Provide and approximate weight on the packaged smiley cookies.
- 3.2 Store wet wiping cloths in the bakery area in sanitizing solution between uses to limit the growth of organisms.
- 6.1 Newly installed rear door contains an air gap and damaged seal. Repair these areas to prevent pest entry.
- 5.1/3.2 Turn on the dipper-well in the milkshake making area, to effectively remove food particles from the food contact surface.
- 5.1 Repair the leaky hand washing sink in the milkshake making area. Plumbing shall be maintained in a state of good repair.
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8/9/2011 | Critical Control Point 1 | R/HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Cottage cheese in the waitress unit was holding at 43°F, and cole slaw was holding at 48°F. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. Discard food item above 45°F.
R/CONSUMER ADVISORY: Observed chili, pot roast, meat sauce, grilled chicken salad, on the menu was marked with an asterisk (denoted as being undercooked) but these items were fully cooked. Disclosure lists a statement about weights and measures and consuming undercooked foods. Recommend to separate disclosure from weight and measure statement to prevent consumer confusion. Discussed with PIC.
Reportedly, foods were properly reheated in the oven to 165°F within two hours.
Foods were properly thawing under refrigeration.
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- PREVENTION OF CONTAMINATION FROM HANDS /HAND WASHING: Observed an employee breading raw fish, wiped their hands on a towel and applied gloves, to make an order. Employees shall wash their hands as often as necessary, including prior to applying gloves. PIC was educated on this requirement.
- DATE MARKING: Observed the green bean salad, cellentani pasta, and ham pieces were lacking date marking. Packages of food shall be dated the day of opening or preparation and shall be used or discarded in seven calendar days. PIC was asked to properly date or discard these food items.
- PROTECTION FROM CONTAMINTION: Observed raw meatloaf stored above ready-to-eat foods on the rolling rack. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. PIC was asked to relocate this food items.
- R/4.5/4.4/6.4 The following equipment was soiled or damaged:
- R/- Door seal on the Traulsen unit by the office were damaged, and the door seals on the Traulsen unit by the walk-in unit were soiled
- R/- Floor surface under equipment and floor/wall junctures as needed is soiled, stained, and discolored
- R/- Ceiling vents and ceiling tiles throughout as needed are dusty, stained, or soiled
- R/- Cabinet under the pop machine in the waitress area is soiled
- R/- Wall in the dish area is soiled
- R/- Table under the cook's equipment is soile
- - Shelf with the sprinkles in the bakery area is soiled
- - Bottom of the oven is soiled in the bakery area
- - Wall vent in the storage area is dusty
- - Storage shelves are soiled and or worn. Clean or repair these areas.
- - Resecure the base cove to the wall by the entrance of the storage room
- - Repair the damaged caulk above the preparation sink, and at the wall/backsplash juncture in the waitress area
- - Cabinets under the fryers were soiled
- - Soiled interior of the Traulsen unit freezer by the office
- - Handles on the microwaves, dish machine, and refrigeration units in the cook's area were soiled
- - Exterior of the thermometer sleeve was soiled
- Clean or repair these areas. Equipment shall be maintained in a state of good repair.
- 4.7 Observed a soiled linen in the cook's cooler. Relocate soiled linens in the appropriate bin to be laundered.
- 3.2 Label the squeeze bottles on the top of the espresso machine to avoid confusion and misuse.
- 6.4 Observed an uncleanable/fissured ceiling tile above the dish machine. Remove these tiles and provide a cleanable ceiling surface.
- 6.2 Repair the non-functioning light fixtures in the men's employee restroom, and above the hand sink by the walk-in cooler, to provide lighting as specified in the OAC 3717.
- 3.2 Observed spoons for the espresso machine were stored in sanitizing solution. Store soiled utensils on a clean surface for up to 4 hours.
- 4.1 No thermometer was available in the cook's reach-in unit. A thermometer was provided today.
- Note: Operation added an Ambiente Espresso machine, with ETL label.
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12/13/2010 | Critical Control Point 1 | R/HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
R/CONSUMER ADVISORY: Observed chili, pot roast, pot roast sandwich, Eat N Smart breakfast with scrambled eggs, grilled chicken salad, garden burger, Philly steak, meat loaf, and buffalo chicken salad on the menu was marked with an asterisk (denoted as being undercooked) but these items were fully cooked. Disclosure lists a statement about weights and measures and consuming undercooked foods. Recommend to separate disclosure from weight and measure statement to prevent consumer confusion. Discussed with PIC.
One accurate thermometer was available for use.
Foods were properly reheated in the oven to 165°F within two hours.
Foods were properly thawing under refrigeration.
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- R/4.5/4.6 The following food contact surfaces were soiled:- Can opener blade
- Food contact surfaces shall be clean to sight and touch. Wash, rinse, and sanitize, these areas.
- *4.4 No sanitizer was available at the bakery three vat sink. Provide a sanitizer to effectively wash, rinse, and sanitize equipment in the bakery area.
- R/4.5/4.4/6.4 The following equipment was soiled or damaged:
- R/- Door seal on the milk machine, both Traulsen units and the Nu-Vu bakery oven were soiled
- R/- Floor surface under equipment and floor/wall junctures as needed is soiled, stained, and discolored
- - Ceiling vents and ceiling tiles throughout as needed including the kitchen, employee women's restroom, dish area, and the bakery area were dusty
- - Cabinet under the pop machine in the waitress area is soiled
- - Observed a mold like growth on the parition wall/counter juncture by the dump sink in the shake area
- - Wall and ceiling above the cold table in the waitress area
- - Observed pooling ice and water in the milk cooler
- - Floor surface in the milk shake machine station is uncleanable
- - Wall in the dish area is soiled
- - Floor under cook's equipment contains grease accumulations
- - Table under the cook's equipment is soiled
- - Wall in the rear preparation area is soiled
- Clean or repair these areas. Equipment shall be maintained in a state of good repair.
- 3.2 Use provided scoop for dispensing ice.
- Note: Operation added a Nu-Vu Proofer Pro 16 in the bakery area, and Henny Penny holding cabinet model number HCH-932 for potatoes in the waitress area. Both with NSF labels
- PERSONNEL CLEANLINESS/HAND WASHING: Observed an employee with gloved hands, scoop ice out of an ice bin with a cup, dispense a beverage, consume the beverage, placed the cup in the dish area, and resumed work activities. Employees shall consume beverages from an open container in a separate designated area, or from a closed container throughout the operation. Employees shall wash their hands as often as necessary, and/or change gloves to prevent contamination from hands. PIC was educated on this requirement.
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7/20/2010 | Standard 1 | HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at improper temperatures.
Refrigeration units and foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
CONSUMER ADVISORY: Observed chili, pot roast, and buffalo chicken salad on the menu was marked with an asterisk
(denoted as being undercooked) but these items were fully cooked. Disclosure lists a statement about weights and measures and consuming undercooked foods. Recommend to separate disclosure from weight and measure statement to prevent consumer confusion. Discussed with PIC.
One accurate thermometer was available for use.
Foods were properly reheated in the oven to 165°F within two hours.
Foods were properly thawing under refrigeration.
Foods were properly cooling in an ice bath while under refrigeration.
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