Geppetto's (Joster's Inc, Dba), 1038 N. Court St., Medina, OH 44256 - Restaurant inspection findings and violations

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Business Info

Name: Geppetto's (Joster's Inc, DBA)
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1038 N. Court St., Medina, OH 44256
License #: FSO-C189-12
License holder: Terry O'Malley
Total inspections: 1
Last inspection: 5/23/2012
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Inspection findings

Inspection Date

Type

Comments
  • NOTE: Unable to determine if the bread crumbs on the counter had been previously used. When bread crumbs are in contact with raw and other TCS foods, they must be sifted regularly or stored under temperature control. PIC discarded the bread crumbs today.
  • NOTE: The bar was not open at the time of this inspection. Prior to opening the bar, provide paper towels at the hand sink in order to facilitate proper hand washing.
  • -Observed proper raw animal food storage.
  • -Observed single-use gloves available for use.
  • -Observed proper reheating on the grill.
  • -Long stem thermometers were available to monitor food temperatures.
  • *4.5/4.6 The following food contact surfaces were soiled:
  • -food debris on dough aerator on top of the pizza reach-in
  • -food debris on a knife stored on top of the pizza reach-in
  • -food debris on fryer baskets
  • -R/food debris on meat slicer blade
  • -black residue build-up on dish machine crates
  • -excessive food debris build-up on the potato chopper
  • Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
  • 4.5 The following equipment needs cleaned:
  • -food debris build-up on pizza oven racks
  • -food debris on the exterior of the fryers
  • -food debris build-up on the table under the grill
  • -R/black build-up on the vent hood above the grill/broiler
  • -excess flour on the equipment in the pizza dough area
  • -R/food and debris build-up on the walk-in cooler shelves
  • -clean/repair the bottom of the 3-door bar cooler to remove build-up/rust (across from the 4-door Miller upright cooler)
  • Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
  • 4.8 Invert pans for storage under cooking equipment in order to prevent possible contamination.
  • 4.0 Seal the bare wood platform under the dough press in order to provide an easily cleanable surface.
  • 6.4 The following areas need cleaned:
  • -R/floor under and behind all cooking equipment in the kitchen in order to remove food and grease
  • -floor in the dish area in order to remove dirt and debris
  • -grease on the floor surrounding the grease trap. (just cleaned out yesterday)
  • -excess flour on the floor of the pizza dough area
  • Physical facilities shall be maintained clean.
  • 3.2 The following items were lacking a label:
  • -water squeeze bottle on the cooks line
  • -flour bin in the pizza dough area
  • Label all unidentifiable substances in order to avoid confusion or misuse.
  • 6.2 The following areas had non-functioning lights
  • -kitchen (3)
  • -R/walk-in freezer
  • Repair these in order to provide adequate lighting.
  • 6.4 Observed small flying insects throughout the dish area around the full trash bin. Take safe steps to eliminate the presence of pests in the operation.
  • 6.4 Repair the self-closure on the rear door in order to prevent possible pest entry.
  • R/4.4 The following equipment was damaged:
  • -rusty floor in the beer walk-in cooler
  • -missing handles on several bar coolers
  • Equipment shall be maintained in good repair.
  • 4.5 The ice machine is not currently in use. Wash, rinse, and sanitize the ice shield in order to remove the mold-like growth and store it in a clean condition. If this operation does not wish to use the ice machine, it must be removed in order to prevent possible harboring of pests.
 5/23/2012Critical Control Point 1COOLING: The following foods did not cool properly from last night (see temperature log):
-Nacho cheese (large amount) in a pan stored in the Coke cooler
-Red skin potatoes (large amount) in a pan stored in the reach-in cooler
Foods shall be cooled rapidly from 135°F-70°F within 2 hours and from 135°F-41°F in a total of 6 hours. Proper cooling methods include: small portions under refrigeration; ice bath; and chill wand. Also, recommend using walk-in cooler for cooling instead of reach-in's. PIC discarded the food today.
DATE MARKING: Observed sauerkraut, in the upright cooler, dated 5/15. Ready-to-eat, time/temperature controlled for safety (TCS) foods shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the sauerkraut.
CHEMICAL: Observed an unlabeled spray bottle in the dish area. Label all toxic chemicals in order to prevent confusion or misuse. PIC agreed to label the sprayer today.

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