- The inspector drove past the above operation today, which appears to be closed or is under extensive remodeling. Neither suite looked able to operate as a Food Service Operation.
|
5/22/2012 | Other | |
- C/*4.5/4.6 Observed a knife, stored in the knife holder, that contained food debris. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/6.4 Observed dusty ceiling vents in the waitress area and near the back door. Clean these.
- 3.2 Observed the ice scoop stored in the ice bin in the waitress area. Store ice scoops out of the ice on a clean, dry surface in order to prevent possible contamination.
- C/3.2 Observed a container of cornmeal lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- 6.2 Replace burned out/flickering lights in the kitchen, storage room, and waitress area in order to provide adequate lighting.
- NOTE: Operation re-opened November 29, 2011. A new menu was received today. Some remodeling is taking place, however, no plumbing changes have been done.
|
12/16/2011 | Standard2 | R/DATEMARKING: Observed cut deli meats, in the walk-in cooler, lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs), held beyond 24 hours, shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the items 12/13/11.
R/PROTECTION FROM CONTAMINATION: Observed 2 containers of raw chicken stored above onions in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination.
-1 accurate digital thermometer available.
-PIC knowledgeable of proper cooling procedures using and ice wand or the freezer.
-Observed proper re-heating on the stove top.
-Observed proper chemical storage, separate from and below food and equipment.
|
- Observed a sign in the operation's window stating that it "won't be long" until the operation is open again for business. A reinspection, that was scheduled for the week of July 18, 2011, will be conducted upon re-opening.
|
9/13/2011 | Other | |
- *4.4 Sanitizing rinse on the dish machine did not reach 180°F. Sanitize in the 3-compartment sink until repairs are made to reach
- 180°F on the sanitizing rinse.
- C/*3.0 Observed strawberries in the walk-in cooler with mold-like growth. Food must be wholesome. Discard this food.
- 3.2 Observed a box of food stored on the floor of the walk-in cooler. Store food 6 inches off the floor in order to prevent possible contamination.
- R/6.4 Observed water damaged ceiling tile in several areas. Replace these tiles and keep food/equipment protected from contamination.
- R/6.4 Observed dusty ceiling vents in the dry storage room and near the back door. Clean these.
- R/4.8 Observed a box of to-go boxes stored on the floor of the dry storage room. Store equipment 6 inches off of the floor in order to prevent possible contamination.
- 3.2 The following items were stored improperly:
- -C/container of lemons stored in the pop dispenser ice bin
- -spoon and their handles stored in the ham and tuna salad containers
- Do not store food/beverages in ice for consumption. Store scoops/utensils with their handles out of the food to avoid possible contamination from hands.
- 5.1 The following plumbing needs repair:
- -no cold water at the hand sink near the slicer
- -ice cream area hand sink drains into a bus tub
- Repair plumbing in order to keep in good repair.
- NOTE: Call to schedule a catering inspection.
- NOTE: Observed Buttermilk in the walk-in cooler with an expiration date of 6/16. Check stock and discard as necessary.
- NOTE: Terro ant killer is for outdoor use only and is not designed to be used in areas with food/equipment.
- HANDWASHING: Observed the following at various hand sinks:
- -no soap at the hand sink by the ice machine
- -no paper towels at the hand sink by the slicer
- -no paper towels at the employee restroom hand sink
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC replaced soap and paper towels at the hand sinks.
- PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
- -raw beef stored on the same tray as deli roast beef in the walk-in cooler
- -container of raw pork stored on top of bananas in the walk-in cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the raw animal foods today.
- COLD HOLDING: Observed creamer labeled "keep refrigerated" stored in a wine cooler at 59°F. Maintain PHFs at 41°F or below in order to limit bacterial growth. PIC discarded the creamer today.
- COOLING/COLD HOLDING: Observed a large tub of shredded chicken in the 2-door cooler at 48°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. Proper cooling methods include: small/shallow pans under refrigeration, ice bath, and chill wand. Recommend discarding any contaminated food. Discussed proper cooling with PIC today.
- -Observed proper chemical labeling and storage.
- -2 accurate long stem thermometers available for use.
- -Observed proper reheating on the stove top.
|
6/21/2011 | Standard 1 | R/DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-sausage 6/7
-no date egg and tuna salad
-6/10 ham salad
-no date chicken in walk-in cooler
-no date beef tips
-no date on cut lunch meats (cut Friday)
-5/17 pasta
-12/30 cooked onions (pulled from freezer)
-no date brats
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. Recommend discarding any contaminated food. PIC agreed to date the foods prepared on Friday and discard foods whose dates are unknown or beyond 7 days.
|
- *4.4 No sanitizer observed in the wiping cloth bucket. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize.
- 6.4 The following areas were damaged:
- -R/water damaged ceiling tile in the storage room
- -roof leak near the kitchen back door
- Replace these tiles and keep food/equipment protected from possible contamination. Roof leak is over chemical storage at this time.
- R/6.4 Observed a dusty ceiling vent over catering equipment in the storage room. Clean this.
- R/4.4 Repair the torn door seal on the True upright freezer in the dry storage room.
- R/4.2 Unable to locate the chlorine sanitizer test kit. Reportedly, bleach is used for wiping cloth buckets. Provide a chlorine test kit in order to monitor the concentration of the sanitizer (50-200ppm). A quat sanitizer test kit was available today.
- 3.2 Observed the ice scoop and holder stored in the ice in the kitchen ice machine. Observed the scoop stored in the ice in the waitress area. Store the scoops on a clean dry surface, out of the ice, in order to avoid possible contamination from hands.
- NOTE: Observed 1/2 gallons of buttermilk with an expiration date of 12/4/10. Discard these.
|
12/9/2010 | Standard2 | R/CHEMICAL: Observed spray bottles of degreaser and pine sol hanging from the clean utensil rack. Store toxic chemicals separate from and below food and equipment in order to avoid possible contamination. PIC relocated chemicals today.
R/DATEMARKING: Observed lasagna in the refrigerated drawer, made on Saturday, lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the lasagna today. PIC reported that a majority of the foods are prepared, frozen, and pulled in 24 hr supply portions. Discussed that a date mark will only be necessary if the foods are held beyond 24 hours.
-Observed proper raw animal storage throughout.
-One accurate long stem thermometer available for use.
-PIC displayed knowledge of proper cooling procedures.
|
- The following critical violations are repeat from the Critical Control Point inspection dated 5/6/2010:
- C/*3.2 Observed a can of Sausage Gravy with a dented seam. Do not use canned goods dented on the seam in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit from supplier.
- *3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -C/Opened, cooked sausage in the reach-in cooler, thawed on Saturday, lacking a date mark.
- -Baba Ganoush dated 5/15
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation (or pulling from the freezer) and used or discarded within 7 days.
- C/*3.2 Observed the following raw animal foods stored improperly:
- -Observed a container of raw beef stored on top of a container of cooked sausage in the reach-in cooler.
- -Observed a bowl of raw egg stored on top of deli meat in the prep cooler.
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- Take steps necessary to correct repeat violations.
|
6/2/2010 | Follow Up 1 | |
Restaurant representatives - add corrected or new information about Madd Chef, 1091 Pearl Rd., Brunswick, OH 44212 »