- *4.4 Observed the final rinse of the dish machine at 168°F-170°F after 4 attempts. Provide a final rinse temperature of 180°F in order to properly sanitize equipment. PIC agreed to call EcoLab for repairs. Fax MCHD a copy of the completed work order.
- R/6.4 Clean the floor below the water boiler in order to remove food and grease build-up.
- R/3.2 Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- R/3.2 The following containers need labels:
- -containers with salt, flour, and sugar on the cooks line
- -1 small white bin with white powder near the freezers
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- R/3.2 Clean the handles of the corn starch bin in order to remove food debris/raw meat build-up.
- R/4.4/4.5 Repair and clean the top of the door seal on the Raetone cooler in order to keep equipment clean and in good repair.
- 4.5 The following equipment needs cleaned:
- -grease and food debris build-up on the exterior of the water boiler
- -grease build-up on the exterior and shelves of the broiler
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- 6.4 Observed a fly strip hanging above the waitress beverage area. Pest control devices shall be located separate from food and equipment.
- 6.4 Observed water damaged ceiling tile in the waitress area. Replace these.
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1/31/2012 | Standard2 | PROTECTION FROM CONTAMINATION: Observed egg cartons re-used throughout. Do not re-use items (boxes, cartons, etc) that were in contact with raw animal foods in order to prevent possible cross-contamination. Discussed with PIC that cartons and boxes are not cleanable and cannot be re-used.
NOTE: Discussed cooling: Foods must be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of
6 hours.
-1 accurate long stem thermometer available.
-Observed proper thawing under refrigeration.
-Observed proper raw animal food storage in the coolers.
-Observed proper chemical storage.
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- R/6.4 Clean the floor below all cooking equipment in order to remove food and grease build-up.
- R/3.2 Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- R/3.2 The following containers need labels:
- -container with white powder on the cooks line
- -2 containers with white granular substances on the cooks line
- -1 small white bulk bin with white powder
- Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- R/3.2 Clean the handles of the corn starch bin in order to remove food debris build-up.
- 4.4 Repair the torn door seal on the one-door upright cooler in order to keep equipment in good repair.
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8/10/2011 | Critical Control Point 1 | No violations at today's inspection. See Standard 1 report dated 8/10/11.
-1 accurate long stem thermometer available for use.
-Observed proper date marking.
-Observed proper raw animal food storage.
-PIC knowledgeable of proper thawing procedures under refrigeration.
-PIC knowledgeable of proper cooling procedures using small portions under refrigeration.
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- Visited the operation today to verify cooler temps:
- -reach-in/prep 33°F
- -upright 36°F
- Coolers were repaired on 4/2/11.
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4/5/2011 | Follow Up 2 | |
- The following violations are repeat from the Standard 2 and CCP 2 inspections dated 2/28/11:
- *3.4/4.4 Observed the following foods cold holding improperly:
- -egg rolls, chicken, and ribs at 44°F
- -chicken and beef at 42°F
- -shrimp at 46°F
- -pork at 43.4°F
- Ambient air temperature of the reach-in/prep cooler was 44°F. Ambient air temperature of the upright cooler was 43.9°F.
- Maintain coolers and potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth.
- 6.4 Clean the floor below all cooking equipment in order to remove food and grease build-up.
- 4.5 Continue efforts cleaning the exterior of the broiler in order to remove grease and food debris.
- C/3.2 Store wet wiping cloths in sanitizing solution between uses.
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3/30/2011 | Follow Up 1 | |
- -R/rice near the hand sink 70°F
- Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Approved cooling methods include: small/shallow portions under refrigeration, ice bath, and chill stick. Discussed with PIC, once the food reaches
- 135°F, proper cooling methods must begin in order to avoid the temperature danger zone. Recommend discarding any contaminated food. NOTE: Cooling and cold holding violations have been noted on several CCP inspections. Educational materials have been provided and the procedures discussed at length. Take steps necessary to correct and maintain compliance with the Ohio Uniform
- Food Safety Code.
- HANDWASHING: Observed the hand sink filled with pots and cooking utensils. Maintain hand sinks easily accessible at all times in order to facilitate proper hand washing. PIC relocated the items.
- THAWING: Observed several pounds of beef thawing in standing water in the prep sink. Beef was 54°F. Foods shall be thawed in the following ways: cold running/draining water, under refrigeration, or as part of the cooking process. The food products shall not rise above 41°F in the thawing process. PIC placed the beef into the walk-in cooler today. Discussed with PIC.
- CHEMICAL: Observed several over-the-counter medications stored on the prep table near the dish area. Store personal medications in a separate designated area, separate from food and equipment, in order to prevent possible contamination. PIC agreed to relocate the medications.
- -2 accurate long stem thermometers available for use.
- -Recommend Level 1 Certification in Food Protection course. If interested, visit www.medinahealth.org for the link.
- 6.4 Clean the floor below all cooking equipment in order to remove food and grease build-up.
- 6.2 Replace the burned out lights in the kitchen in order to provide adequate lighting.
- R/3.2 Label all of the containers holding white powders (flour, salt, etc) in order to avoid confusion or misuse.
- 4.5 The following equipment needs cleaned:
- -handles of the white food bin in order to remove food/grease
- -exterior of the broiler and the shelves in order to remove grease build-up
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- C/3.2 Store the ice scoop outside of the ice, on a clean/dry surface, in order to prevent possible contamination from hands.
- 3.2 Observed several wet wiping cloths throughout. Store wet wiping cloths in sanitizer water between uses in order to prevent possible contamination.
- R/4.0 Observed several Gator trash containers used to store salt and rice. Unable to locate the NSF seal. Provide documentation stating that the containers are safe for contact with food or line the containers with food-grade liners.
- 3.2 Observed a pan of ribs stored on the floor near the fryers. (See CCP) Store food 6 inches off of the floor in order to prevent possible contamination.
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2/28/2011 | Critical Control Point 2 | R/DATEMARKING: Observed cooked chicken and ribs, prepared over the weekend, lacking date marks in the walk-in cooler. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to date the items.
R/COLD HOLDING: Observed the following PHFs cold holding at improper temperatures:
-R/egg rolls 120°F beside the fryers
-pan of ribs, on the floor, at room temperature
Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC placed the foods into the cooler.
R/PROTECTION FROM CONTAMINATION: Observed a can of Water Chestnuts dented on the seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit. PIC relocated the Water Chestnuts.
R/COOLING: Observed the following foods cooling improperly:
-chicken, piled high, in the prep cooler
-egg rolls on trays near the back door
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- The following are repeat violations from the Standard 1 inspection dated 10/13/10:
- *3.4 Observed the following foods cooling improperly:
- -large amount of chicken, cooked this morning, in a pan, covered, in the reach-in cooler at 63°F
- -rice, prepared last night, in the walk-in cooler at 47°F
- -large amount of chicken, cooked this morning, in the prep cooler at 47°F
- Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. PIC placed the chicken into smaller portions and placed it into the walk-in cooler. Recommend discarding rice.
- *3.4 Observed egg rolls, sitting beside the fryer, at 90°F. Potentially hazardous foods (PHFs) shall be hot holding at 135°F or above or cold holding at 41°F or below. Discussed avoiding the temperature danger zone.
- The following is a critical violation observed at today's follow-up 1 inspection:
- C/*3.2 Observed a tray of raw shell eggs stored above and beside ready-to-eat foods in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
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11/5/2010 | Follow Up 1 | |
- R/COOLING: Observed the following foods cooling improperly:
- -rice in a bowl next to the cooking equipment 114°F and later on a pan at 86°F
- -cooked pork near the back door 121°F
- -large amount of rice in a large colander in the walk-in cooler 65°F
- -large amount of chicken, prepared earlier, in a closed container in the reach-in cooler 74°F
- Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Approved cooling methods include: small/shallow portions under refrigeration, ice bath, and chill stick. Discussed with PIC, once the food reaches
- 135°F, proper cooling methods must begin in order to avoid the temperature danger zone. Recommend discarding any contaminated food.
- -Observed PIC wash hands after handling raw meat before starting new activities.
- -4 accurate long stem thermometers available for use.
- -Observed proper thawing of chicken in the walk-in cooler.
- -Recommend Level 1 Certification in Food Protection course. If interested, visit www.medinahealth.org for the link.
- *4.5/4.6 Observed black residue on plastic lids covering food in the walk-in cooler. Food contact surfaces shall be washed, rinsed, and sanitized.
- R/6.4 Clean the floor under cooking equipment in order to remove grease and food debris build-up.
- R/4.5 Clean the exterior of all cooking equipment in order to remove grease build-up.
- R/6.2 Observed the light burned out in the rice bag storage room. Replace the light in order to provide 10 foot-candles of light in the dry storage area.
- 4.4 The following equipment is damaged:
- -torn door seal on the Raetone upright cooler
- -ambient air temperature of Raetone upright cooler was 43°F (see Critical Control Point inspection dated 10/13/10)
- Repair these. Relocate potentially hazardous foods (PHFs) to another cooler until repairs/adjustments are made.
- 4.0 Observed "Gator" trash containers used to store salt and rice. Unable to locate an NSF logo on the lids. Provide containers safe for use in contact with food (NSF or equivalent) or food-grade liners in order to prevent possible contamination.
- 3.2 Label containers with unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
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10/13/2010 | Critical Control Point 1 | R/DATEMARKING: Observed cooked rice, prepared yesterday, lacking a date mark in the walk-in cooler. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC.
R/COLD HOLDING: Observed the following PHFs cold holding at improper temperatures:
-shrimp in the Raetone cooler 42°F (see Standard 1 inspection dated 10/13/10)
-chicken in the Raetone cooler 43°F (see Standard 1 inspection dated 10/13/10)
-egg rolls 86°F beside the fryers
Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC placed egg rolls into the cooler.
Discussed Raetone cooler issues and food relocating with PIC.
R/PROTECTION FROM CONTAMINATION: Observed a can of Hoisin Sauce dented on the seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit. PIC relocated the Hoisin Sauce.
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