- The following are repeat violations from the Standard 2 inspection dated 1/26/12:
- *3.5 Consumer advisory statement is provided on the menu, however, it is lacking the (*) denoting the foods that may be served under-cooked. Provide the (*) at the next menu printing.
- NOTE: Observed an ambient air temperature of 44°F in the bar cooler, however, there are no potentially hazardous foods (PHFs) stored in this cooler. Store only non-PHFs in this cooler until 41°F is verified.
- -Please continue to keep this operation in substantial compliance with the Ohio Uniform Food Safety Code.
|
2/10/2012 | Follow Up 1 | |
- R/C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -Hanky Panky (sausage, cheese, and mayo) dated 12/8 and reportedly, was mistakenly dated for the 1/8/12 preparation date.
- Discussed 1/8 being beyond the 7 days allowed.
- -Hot dogs, reportedly opened on Sunday, 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.
- R/C/*3.2 Observed the following raw animal foods stored improperly:
- -Raw ground sausage stored above pasta and sauces in the upright cooler
- -Raw fish stored above pasta and sauces in the upright cooler
- -Raw bacon stored on the same tray as hot dogs in the upright cooler
- Raw animal foods shall be stored separate from and below ready-to-eat foods and each other, by cooking temperature, in order to prevent possible cross-contamination.
- C/*7.1 Observed an unlabeled spray bottle of Grease Cutter under the dish machine. Label all toxic chemicals in order to prevent confusion or misuse.
- *4.2 No long stem thermometer, ranging from 0°F-220°F, available for use. Provide an accurate long stem thermometer in order to monitor food temperatures.
- C/*2.4/6.2 No soap observed at the bar hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *4.5/4.6 Observed pop syrup build-up on the pop gun nozzles behind the bar.
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *4.4 Observed an ambient air temperature of 44°F in the bar cooler holding milk. Maintain coolers with PHFs at 41°F or below in order to maintain the PHFs at 41°F or below. PIC relocated the milk to another functioning cooler. Make necessary repairs or store only non-PHFs in this cooler.
- *3.5 Consumer advisory statement is provided on the menu, however, it is lacking the (*) denoting the foods that may be served under-cooked. Provide the (*) at the next menu printing.
- 6.4 The following areas in the back room need cleaned or repaired:
- -wet floor due to a leak near the ice machine
- -pooling/standing water in the walk-in cooler
- -pooling/standing water behind the walk-in cooler
- -water dripping from the walk-in cooler condenser
- -black residue build-up on the walk-in cooler floor
- Clean the floor and make necessary repairs in order to keep foods in the walk-in cooler protected from possible contamination.
- Equipment shall be maintained in good repair.
- 6.4 Clean the floor under the upright freezer in order to remove debris.
- C/3.2/4.5 Observed an ash tray with extinguished cigarettes stored above the prep sink. A smoke odor was not detected at the time of this inspection. Do not store soiled ash trays in the food prep areas in order to prevent possible contamination. Be reminded that smoking is prohibited in the kitchen and all public buildings.
- 4.5 The following equipment needs cleaned:
- -R/grease/dust build-up on the vent hood above the grill and broiler
- -pooling water in the bottom of the bar cooler holding milk
- -black mold-like growth in areas on the walk-in cooler shelving
- Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
- R/6.2 Observed one burned out light under the vent hood. Replace this.
- R/3.2 Observed a plastic container of flour lacking a label. Label all unidentifiable substances in order to prevent confusion or misuse.
- 4.1 No thermometer observed in the bar cooler holding milk. Provide an accurate thermometer in all coolers with PHFs in order to monitor ambient air temperature. See *4.4 noted above.
- -PHFs were cold holding properly below 41°F.
- NOTE: Recommend Level 1 Certification in Food Protection. Visit www.servsafe.com/starters or www.statefoodsafety.com to complete training. Also, a free 1-hour seminar in food safety, provided by this inspector, is available upon request.
- NOTE: Take steps necessary to correct critical violations and maintain them corrected.
|
1/26/2012 | Standard2 | |
- The following are repeat violations from the Standard 1 inspection dated 7/6/11:
- 5.1 No hot water available at the bar hand sink. Repair plumbing in order to provide water at 100°F.
- *2.4 Provide a consumer advisory warning on the menu and note (*) next to the foods offered under-cooked. Reportedly, new menus will be printed with consumer advisory statements.
- C/3.2 Observed the white shake mix container lacking a label. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- The following critical violation was observed at today's follow-up inspection:
- *3.1 Observed sauces, lacking a label or proof of source, in the upright cooler. Foods must be from an approved source.
- Reportedly, the containers are sample jars that are not for sale or use in the operation. Recommend storing containers in a separate designated area and labeled "personal use."
|
8/29/2011 | Follow Up 1 | |
- R/C/*2.4/6.2 No paper towels observed at the kitchen hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- R/C/*3.2 Observed the following raw animal foods stored improperly:
- -raw chicken stored above and beside ready-to-eat foods
- -raw beef stored above and beside ready-to-eat foods
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/*3.4 Observed the following foods lacking a date mark:
- -cooked chicken wings
- -deli turkey
- -deli salami
- -"hanky panky"-sausage and cheese
- -cooked pasta
- -baked potatoes
- -taco meat
- -opened hot dogs
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *5.1 No water available at the bar hand sink. Repair plumbing.
- *2.4 Provide a consumer advisory warning on the menu and note (*) next to the foods offered under-cooked.
- 3.2 Observed the flour container lacking a label. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- 6.2 Observed 3 burned out lights (all) under the vent hood. Replace these lights.
- 4.5 Clean the vent hood in order to remove dust and grease build-up.
- NOTE: Discussed catering vs. delivery. The current license is a Level 3 and delivery is permitted. However, if the operation wishes to serve events as a caterer a Level 4 license will be necessary for the 2012 licensing year.
- -PHFs were cold holding properly below 41°F.
- -One accurate long stem thermometer was available for use.
- -PIC reported proper cooling procedures using an ice bath and coolers.
|
7/6/2011 | Standard 1 | |
- The following are repeat violations from the Standard 1 report dated 12/3/10:
- C/*2.4/6.2 Provide soap @ the bar hand sink.
- *3.4 Observed stir fry & rigatoni, made Fri, lacking a date mark. Date all ready-to-eat, potentially hazardous foods (PHFs) & use or discard within 7 days.
- C/*3.2 Observed raw chicken & bacon stored above & beside ready-to-eat foods in the upright cooler. Store raw animal foods separate from & below ready-to-eat foods to prevent cross-contamination.
- *3.4 Chili, that was cooled, is cold holding improperly @ 43°F. Foods shall be cooled from 135°F to 70°F w/in 2 hrs & from 135°F to 41°F in a total of 6 hrs. Maintain PHFs cold @ 41°F or below.
- 4.1 Unable to locate thermometer in bar cooler w/milk & juice. Provide thermometer to monitor ambient air temps of coolers w/PHFs.
- *2.4/2.2 Observed bare hand contact w/onions & deli meat. Wear single-use gloves when handling ready-to-eat foods in order to prevent possible contamination from hands.
- *2.4/2.2 Observed open coffee cup in food prep area. Drink from covered beverage containers in areas of food/equipment to avoid possible contamination.
|
12/22/2010 | Follow Up 1 | |
- *2.4/6.2 No paper towels observed at the kitchen and bar hand washing sinks. No soap observed at the bar hand washing sink.
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *3.4 No date marking observed on any of the ready-to-eat, potentially hazardous foods (PHFs). Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.2 Observed a plate of raw beef patties stored above and beside ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Also, maintain raw animal foods separate from each other, according to cooking temperature, in order to avoid possible cross-contamination.
- *4.6/4.6 Observed dried food debris on the meat slicer blade. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *7.0 Observed degreaser in a spray bottle labeled sanitizer. Label all toxic chemicals correctly in order to avoid confusion or misuse.
- *7.1 Observed sterno fuel canisters stored on a shelf above the prep cooler. Store all toxic chemicals separate from and below food and clean equipment in order to avoid possible contamination.
- *3.4/2.4 Person-in-charge (PIC) described the improper, current cooling procedure as follows: food is removed from heat, food is set on counter until entirely cooled, and food is placed into the cooler for storage. 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 portions under refrigeration, ice bath, and chill wand.
- 3.2 Observed ice scoops and their handles stored in the ice bins behind the bar. Store the ice scoops on a clean dry surface.
- Maintain scoop handles out of the ice in order to prevent possible contamination from hands.
- 4.1 Unable to locate a thermometer in the bar cooler containing juice. Provide an accurate thermometer in all refrigerated units containing PHFs in order to monitor ambient air temperature. Maintain ambient air temperature at 41°F or below.
- NOTE: The current menu's consumer advisory states: all burgers cooked to medium unless otherwise requested. When the new menu is printed, revise the statement to read: consuming under-cooked foods may increase the risk of food-borne illness and add * next to all foods that may be offered under-cooked.
- NOTE: PIC reported that, currently, foods are being reheated in bulk for hot holding. This operation shall be licensed as a Risk Level
- 4 for the 2011 licensing year.
- NOTE: Recommend Level 1 Certification in Food Protection. Visit www.medinahealth.org for the link to this course.
- NOTE: Recommend scheduling a free 1 hour food safety in-service. Contact me at MCHD (330) 723-9523.
- -Take steps necessary to correct and maintain the critical control points of the Food Safety Code.
- -Review food safety educational material provided at pre-licensing.
|
12/3/2010 | Standard 1 | |
Restaurant representatives - add corrected or new information about Quotes Bar And Grill, 799-801 Pearl Rd., Brunswick, OH 44212 »