- The following are repeat violations from the Standard 2 inspection dated 2/27/12:
- *3.4 The following foods were lacking a date mark:
- -hot dogs, pulled from the freezer on Saturday
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC agreed to date the hot dogs.
- C/*3.2 Observed raw bacon stored on a shelf above soup in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *2.4 At the next menu printing, add an (*) next to the foods that may be served under-cooked in order to refer customers to the statement at the bottom of the menu.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer.
- 6.4 Repair any chipped/missing floor tile in order to provide a more easily cleanable surface.
- 4.4 Repair the torn door seal on the True upright cooler.
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3/14/2012 | Follow Up 1 | |
- R/C/*3.4 The following foods were lacking a date mark:
- -no date ham
- -no date salami
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. Reportedly, the ham and salami were pulled from the freezer on Friday 2/24.
- R/C/*3.2 Observed raw shell eggs stored on a shelf above vegetables in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *2.4 At the next menu printing, add an (*) next to the foods that may be served under-cooked in order to refer customers to the statement at the bottom of the menu.
- *4.4 Observed the walk-in cooler ambient air temperature at 43°F. Maintain ambient air temperature of coolers at 41°F or below in order to maintain PHFs at 41°F or below. The PHFs were still below 41°F. PIC agreed to make adjustments and relocate the
- PHFs if necessary.
- C/*4.2 Observed the thermometer reading 80°F in the ice bath. Maintain thermometers accurate to 32°F +/-2°F, in an ice bath, in order to monitor food temperatures.
- C/*2.4/6.2 No paper towels observed at the kitchen hand sink. Maintain all hand sinks stocked with soap and paper towels in order to facilitate proper hand washing.
- *4.4 Observed quat sanitizer at a concentration of 400ppm in the bar 3-compartment sink. Maintain the quat sanitizer at
- 200ppm. Regularly monitor the sanitizer concentration with an approved test kit.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer solution at a concentration of 200ppm.
- R/6.4 Repair any chipped/missing floor tile in order to provide a more easily cleanable surface.
- 4.5 Defrost the Kelvinator freezer in order to remove ice build-up.
- 4.4 Repair the torn door seal on the True upright cooler.
- 3.2 Observed beer bottles stored in the ice bin along with an ice scoop. Do not store items in ice meant for consumption.
- NOTE: Reportedly, foods are reheated for hot holding. As discussed previously, if this procedure is noted in the future a Level 4 license will be issued. In order to remain a Risk Level 3, foods may be reheated in individual portions only. PIC agreed to change procedure.
- -Take steps necessary to correct and maintain critical control points and repeat violations.
- -Observed proper chemical storage.
- -Observed PIC wearing gloves to prevent bare hand contact.
- -Observed proper hot holding temperatures.
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2/27/2012 | Standard2 | |
- The following are repeat violations from the Standard 1 report dated 9/19/11:
- 6.4 Repair any chipped/missing floor tile in order to provide a more easily cleanable surface.
- The following critical violations were observed at today's Follow-up 1 inspection:
- C/*2.3 Observed PIC slicing onion with bare hands. Wear single-use gloves or use utensils in order to avoid bare hand contact with ready-to-eat foods in order to prevent possible contamination.
- C/*3.4 Observed soups re-heating improperly in the steam table. Foods shall be re-heated to 165°F within 2 hours, on proper cooking equipment, prior to hot holding in the steam table. Use the steam table for hot holding purposes only.
- NOTE: A new PIC is now in the kitchen. Discussed Level 1 Certification in Food Protection. Visit www.servsafe.com/starters or www.medinahealth.org for a link. Also, discussed many critical control points of the Food Code today. Contact MCHD at (330)
- 723-9523 or email smowls@medinahealth.org with any questions or educational needs.
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10/20/2011 | Follow Up 1 | |
- R/C/*3.4 The following foods were lacking a date mark or held beyond 7 days:
- -ham 9/3
- -turkey 9/11
- -baked potato 9/6
- -no date brown gravy
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. Reportedly, the ham and turkey were dated with their freeze day and never re-dated when pulled.
- R/C/*3.2 Observed raw shell eggs stored on a shelf above vegetables in the walk-in cooler. 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 cold holding improperly:
- -ham 44°F in the prep cooler
- -turkey in the prep cooler 44°F
- -chili in the upright cooler 43-44°F
- Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of each unit was properly below 41°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 agreed to discard the chili and stack less deli meat in the prep cooler.
- C/*7.0 Label the spray bottle of bleach water, behind the bar, in order to prevent confusion or misuse.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer solution at a concentration of 200ppm.
- C/*4.5/4.6 Observed dried food debris build-up on the wall-mounted potato chopper. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 Observed pooling water in the bar cooler with Michelob Ultra cases and creamer. Make any necessary repairs, clean the unit, and maintain beverages protected from any possible contamination.
- 6.4 Observed the presence of the following pests:
- -C/small insects in the pop gun holder behind the bar
- -large amount of flies
- Take safe steps necessary to reduce the number of pests. Recommend keeping doors to the outside closed or screened.
- C/4.1 Provide an accurate thermometer in the bar cooler with creamer in order to monitor ambient air temperature.
- R/6.4 Repair any chipped/missing floor tile in order to provide a more easily cleanable surface.
- NOTE: Observed the following items beyond the expiration date:
- -Creamer in the bar cooler 8/23
- -Milk in the bar 2-door upright cooler 9/14
- Check and rotate product as necessary.
- -Take steps necessary to correct and maintain critical control points and repeat violations.
- -PIC reported proper cooling procedures using an ice bath. Discussed using thermometer to determine that the food is cooling at the proper rate.
- -PIC reported proper re-heating procedures using the stove or microwave in individual portions.
- -Observed proper chemical storage, separate from and below food and equipment.
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9/19/2011 | Standard 1 | |
- R/C/*3.4 The following foods were lacking a date mark or held beyond 7 days:
- -salami 1/28
- -chicken 2/14
- -corned beef 2/15
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. Reportedly, the foods were dated with their freeze day and never re-dated when pulled.
- R/C/*3.2 Observed raw beef stored on top of bottled beer in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/4.2 Provide a quat and chlorine sanitizer test kit in order to monitor the concentration of the quat and bleach sanitizing solutions. Maintain quat sanitizer solution at a concentration of 200ppm. Maintain chlorine at a concentration of 50-200ppm.
- *3.4 Observed the following foods cold holding improperly as a result of improper cooling:
- -swiss steak, made 2/22, 47°F
- -taco meat, made 2/22, 44°F
- -corned beef, made 2/21, 51°F
- Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. 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 methods include ice bath, small/shallow portions under refrigeration, and chill wand. Recommend cutting roasts into smaller pieces for faster, complete cooling. Recommend discarding any contaminated food.
- *4.5/4.6 Observed pop build-up on 2 pop guns in the bar area. Wash, rinse, and sanitize food contact surfaces.
- C/*4.1 Observed 2 of 3 long stem thermometers inaccurate in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F in an ice bath in order to properly monitor food temperatures.
- 4.1 Observed house hold freezers in the operation. When these units fail to meet the requirements of the Food Code they must be replaced with commercial (NSF) grade equipment.
- 6.2 Observed 1 burned out light under the vent hood. Replace this.
- 6.2 Increase lighting in the walk-in cooler in order to provide at least 10 foot-candles of light. 4 foot-candles observed.
- 3.2 Observed wet wiping cloths stored on the bar. Maintain wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 6.4 Observed chipped/missing floor tile near the entrance to the kitchen. Repair this in order to provide a more cleanable surface.
- NOTE: Wash, rinse, and sanitize pop nozzles in the extra bar area prior to use.
- NOTE: At the next menu printing, add (*) next to the foods offered under cooked in the consumer advisory.
- NOTE: This operation is currently licensed as a Level 3, however, they are reheating foods for hot holding. To remain a Level 3, reheating may only take place in individual portions. If the operation wishes to reheat in bulk, a Level 4 license will be required.
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2/23/2011 | Standard2 | |
- R/C/*3.4 The following foods were lacking a date mark:
- -Chicken breasts in the reach-in cooler, prepared yesterday, were lacking a date mark.
- -Ham in the reach-in cooler prepared yesterday, was lacking a date mark.
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*4.5/4.6 Wash, rinse, and sanitize tongs hanging on the clean rack in order to remove grease/food build-up.
- *3.2 Observed the following raw animal foods stored improperly:
- -raw shell eggs above ready-to-eat foods in the reach-in cooler
- -raw beef patties stored in the same pan as cheese in the upright cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*7.1 The following chemicals were stored improperly:
- -ammonia stored beside pans and other cooking materials
- -chaffing fuel canisters stored above cans on the dry goods shelf
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/4.4 Repair the torn door seal on the Victory upright cooler.
- R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer solution. Maintain quat sanitizer solution at a concentration of 200ppm.
- R/4.5 Observed ice accumulation in the Kelvinator and Gibson freezers. Defrost freezers and protect food from possible contamination.
- 4.1 Unable to locate the thermometer in the reach-in beer cooler with half and half. Provide a thermometer in coolers containing
- PHF's in order to monitor ambient air temperature.
- 4.1 Observed house hold freezers in the operation. When these units fail to meet the requirements of the Food Code they must be replaced with commercial (NSF) grade equipment.
- NOTE: Discussed cooling methods today: Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Foods shall be cooled rapidly using an ice bath, shallow pans with small portions in the cooler, or using a chill stick.
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8/4/2010 | Standard 1 | |
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