- Visited the operation today to discuss the complaint received on 1/6/12 regarding trash pick-up. Also, visited the operation to discuss purchasing a current Food Service Operation license because of ownership change. Purchasing a current FSO license was previously discussed on 12/5/11.
- 5.4 Observed the dumpster full and trash surrounding the dumpster. Owner stated that they are currently in a dispute with Allied for pricing. Dumpsters shall be emptied as often as needed and be free of litter. Fax a copy of trash removal agreement to MCHD.
- -Discussed purchasing a new FSO license.
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1/12/2012 | Complaint | |
- *2.4/6.2 No soap observed at the back 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 The following food contact surfaces need cleaned:
- -dried food debris on the potato chopper
- -grease build-up on the fryer baskets
- -food debris on the knives on the clean knife magnet
- -food debris build-up on the grill rack
- -pop build-up on pop gun nozzles behind the bar
- -residue on the ice maker shield
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.2 Observed raw chicken stored above raw hamburger in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Also, store raw animal foods separate from each other by cooking temperature in order to prevent possible cross-contamination.
- *2.4 Provide a consumer advisory statement on the menu to inform customers of the risk of consuming under-cooked food. Use
- (*) to denote the foods cooked to order (ex: burgers, steak, etc)
- 6.4 Observed a coat stored on the pop syrup rack. Store employee personal items in a separate designated area in order to prevent possible contamination.
- 3.2 Observed the following lacking a label:
- -container of flour
- -water squeeze bottle
- -dish soap squeeze bottles
- Label all unidentifiable substances in order to avoid confusion or misuse.
- 6.2 Replace the burned out light in the food prep area in order to provide adequate lighting.
- 4.5 The following equipment needs cleaned:
- -exterior of fryers
- -grease build-up on the vent hood
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 5.1 Observed dirty dishes stored in the bar hand sink and the back food prep sink. Use designated hand sinks for hand washing purposes only. Use indirectly drained prep sink for produce washing only. Wash dishes in the 3-compartment sink.
- 4.2 Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer. Maintain chlorine sanitizer at 50-
- 200ppm in order to effectively sanitize.
- NOTE: New owners have taken over the operation and are now DBA Ape Hangers. Informed the owners that a new Food Service
- Operation License is necessary. The operation shall remain a Risk Level 3. Obtain a license application and make license payment at
- Medina Co Health Dept. The Medina County Health Dept is open Mon-Fri 8am-4:30pm.
- NOTE: A level 1 certification in food protection is required for at least 1 person per shift. Options for this class include: www.servsafe.com/starters and www.statefoodsafety.com
- NOTE: Educational packet received today.
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12/5/2011 | Standard2 | |
- 6.4 Replace the missing ceiling tile and address any roof leaks. Maintain food and equipment protected from possible contamination.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage throughout.
- -Observed proper cold holding temperatures, below 41°F, throughout.
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7/21/2011 | Standard 1 | |
- C/*3.2 Observed a container of raw hamburgers stored on top of sauces in the 4-door cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/3.2 Label the water bottle (and all unidentifiable substances) in order to prevent confusion or misuse.
- NOTE: Operation is in the process of replacing ceiling tile in the back room.
- -2 accurate thermometers available for use.
- -Observed proper date marking throughout.
- -Potentially hazardous foods were cold holding properly below 41°F.
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2/15/2011 | Standard2 | |
- *3.2 Observed a can of mushrooms dented on the seam. Do not use dented canned goods in order to prevent possible contamination. Store in a separate designated area for return/credit.
- *3.4 Observed sausage pieces dated 9/1/10. Ready-to-eat, potentially hazardous foods shall be dated the day of prep/open and use or discard w/in 7 days.
- -2 accurate thermometers available.
- -Observed proper chemical storage and labeling.
- -Foods cold holding properly below 41°F.
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9/14/2010 | Standard 1 | |
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