Medina County Career Center (Rest.), 1101 W. Liberty, Medina, OH 44256 - Restaurant inspection findings and violations

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Business Info

Name: Medina County Career Center (Rest.)
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1101 W. Liberty, Medina, OH 44256
License #: FSO-NC20-12
License holder: Chef and Restaurant Management
Total inspections: 1
Last inspection: 5/4/2012
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Inspection findings

Inspection Date

Type

Comments
  • American Food & Vending:
  • 4.5 Remove the masking tape from the knife handle (in the knife holder) in order to provide an easily cleanable surface.
  • 6.2 Replace the burned out light bulb under the vent hood.
  • Restaurant:
  • 5.1 Observed the spray hoses at the 3-compartment sink and dish area hanging below the floor rim. Repair these in order to avoid possible contamination of water.
  • R/3.2 Re-label the bulk containers containing white powders (unidentifiable substances) in order to avoid confusion or misuse.
  • 6.4 Clean the walk-in freezer in order to remove food debris.
  • C/4.1 Provide a thermometer in the reach-in/prep unit on the cooks line in order to monitor ambient air temperature. Ambient air temperature was properly below 41°F today.
  • 3.2 Observed a box of powdered sugar stored on the floor of the dry storage room. Store food/equipment 6 inches off the floor in order to avoid possible contamination.
  • Cats:
  • *4.5/4.6 The following food contact surfaces were soiled:
  • -food debris on the slicer
  • -dried food/grease debris on the panini press
  • Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
  • 3.2 Label the bulk flour container (unidentifiable substances) in order to avoid confusion or misuse.
  • Discussed placing lids over the TCS foods in order to avoid elevated temperatures from the cooking equipment.
  • PREVENTION OF CONTAMINATION FROM HANDS: Observed students handle ready-to-eat taco shells and pickles with bare hands.
  • Use utensils or single-use gloves in order to avoid bare hand contact with ready-to-eat foods. PIC discussed bare hand contact with students today.
  • -Observed proper reheating of soups on the stove top. -2 accurate long stem thermometers available. -PIC knowledgeable of proper cooling procedures.
  • -Observed proper raw animal food storage.
  • Cats:
  • R/DATE MARKING: Observed the following foods lacking a date mark or held beyond 7 days:
  • -chicken salad dated 4/16 (old sticker)
  • -no date ham pieces (opened Tue.)
  • -no date pepperoni (opened Tue.)
  • Ready-to-eat, TCS foods shall be dated the day of opening or preparation and used or discarded within 7 days. PIC is discarding foods at the end of the day (Friday) and agreed to properly date foods.
  • TEMPERATURE MEASURING DEVICE: No long stem thermometer, ranging from 0°-220°F, available for use. Provide an accurate thermometer, ranging from 0°-220°F, in order to properly monitor food temperatures (cold and hot). Two 50°-550°F thermometers available today. PIC agreed to purchase a thermometer.
  • -Observed proper cold holding temperatures. -Observed proper raw animal food (eggs) storage.
 5/4/2012Standard 1American Food & Vending:
HOT HOLDING: Observed the breakfast sandwiches, on the serving line, hot holding improperly at 133°F. Maintain timetemperature controlled for safety foods (TCS) hot holding at 135°F or above in order to limit bacterial growth. PIC discarded the sandwiched today.
-3 accurate thermometers available. -PIC knowledgeable of proper cooling, reheating, and thawing procedures.
-Proper hot holding temperatures observed on lunch service line. -Observed proper date marking.
Restaurant:
R/DATEMARKING: No date mark observed on prepared TCS foods, from Tuesday, in the upright True cooler. Ready-toeat,
TCS foods shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC.
COLD HOLDING: Observed diced tomatoes (43°) and grilled onions (45°) cold holding improperly in the Wyatt unit beside the cooks line. Maintain TCS foods cold holding at 41°F or below in order to limit bacterial growth.

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