The Bakery Shoppe, 23 Public Square Suite 1, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: The Bakery Shoppe
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 23 Public Square Suite 1, Medina, OH
License #: FSO-C169-10
License holder: JP Darmel LLC
Total inspections: 4
Last inspection: 12/20/2011

Restaurant representatives - add corrected or new information about The Bakery Shoppe, 23 Public Square Suite 1, Medina, OH »

Inspection findings	Inspection Date	Type	Comments
R/4.4 Repair the rusty shelves in the Randell unit, to provide a cleanable surface. R/3.2 Label the squeeze bottles, small bulk containers, and the white powder substances, with the name of the food, to avoid confusion and misuse. R/6.4 Repair the wall surface behind the blenders to provide a cleanable surface. R/3.2 Store the wiping cloths in sanitizing solution between uses to limit the growth of organisms. 6.2 Repair the non-functioning light fixture in the rear preparation area, to provide lighting requirements as specified in OAC 3717. Note: Operation added two Frigoglass Coke units with the Model number Retro US, with an ETL label.	12/20/2011	Critical Control Point 1	R/HOLDING: Refer to the log below foods marked with an asterisk were holding at improper temperatures. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. The operator relocated the container with the cheese closer to the condenser fan units to assure proper temperatures area maintained. R/DATE MARKING: Chicken was dated 12/10/11. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. These food items were properly dated today. CHEMICAL: Observed an unlabeled toxic chemical spray bottle. Label toxic chemical spray bottles to avoid confusion and misuse. PIC was asked to label this bottle.
COOLING: Chicken soup was holding at 47.8°F after cooling overnight. Foods shall be cooled from 135°-70°F within two hours, and from 135°F-41°F within a total of six hours to limit the growth of organisms. Recommend to discard this food item. Two accurate thermometers were available for use. R/4.4 Repair the rusty shelves in the Randell unit, to provide a cleanable surface. R/3.2 Label the squeeze bottles, and the white powder substance, with the name of the food, to avoid confusion and misuse. R/6.4 Repair the wall surface behind the blenders to provide a cleanable surface. R/4.5 Clean steam table wells which contains calcification. 3.2 Store the wiping cloths in sanitizing solution between uses to limit the growth of organisms. 6.4 Clean the floor/wall junctures under the bakery table, which are soiled. 5.1 Repair the leaky second vat on the three compartment sink. 4.8 Relocate the muffin pan and baking sheets six inches off the floor to facilitate cleaning and to prevent contamination.	7/6/2011	Critical Control Point 1	R/HOLDING: Refer to the log below foods or refrigeration units marked with an asterisk were holding at improper temperatures. Also the bakery case was holding at 43°F and contained cheesecake brownies. Maintain potentially hazardous foods and refrigeration units cold at 41°F and below to prevent bacteria growth. Discussed adjusting temperatures cleaning the condenser coils, and to discard food items above 45°F. R/DATE MARKING: Cream cheese was dated 6/24/11. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. These food items were properly dated today. TIME AS A PUBLIC HEALTH CONTROL: Observed the 1/2 and 1/2 cream and the skim milk was lacking a time marking, these food were holding at 45°F and 43°F respectively. Foods using time in lieu of temperatures shall be properly marked per requirements submitted to this office or shall be held at 41°F and below. These items were properly marked today.
R/4.4 Repair the rusty shelves in the Randell unit, to provide a cleanable surface. R/3.2 Label the squeeze bottles with the name of the food, to avoid confusion and misuse. R/6.4 Repair the wall surface behind the blenders to provide a cleanable surface. 4.5 Clean steam table wells which contains calcification. R/TEMPERATURE MEASURING DEVICE: Two of three temperature measuring devices were inaccurate. Devices were not reading a temperature when placed in an ice bath. One device was calibrated today, and one device was discarded by the PIC. Temperature measuring devices shall be accurate within +/- 2°F, to monitor temperature of potentially hazardous foods.	1/12/2011	Standard2	R/HOLDING: Refer to the log below foods or refrigeration units marked with an asterisk were holding at improper temperatures. Maintain potentially hazardous foods and refrigeration units cold at 41°F and below to prevent bacteria growth. Discussed relocating food items, and to discard food items above 45°F. R/DATE MARKING: Salami was dated 1/2/11. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. These food items were discarded today. Time in lieu procedures were being followed for the creamer and milk for self service. CHEMICAL: Observed a green chemical spray bottle was unlabeled. Toxic chemicals shall be properly labeled with the containers contents to avoid confusion and misuse.
*4.5/4.6 Wash, rinse, and sanitize, the interior components on the ice machine, which are soiled. Food contact surfaces shall be clean to sight and touch. R/4.4- Door seals on the True cooler are torn. Equipment shall be maintained in good repair. Reportedly, these seals are on order. R/4.4 Repair the rusty shelves in the Randell unit, to provide a cleanable surface. 6.4 Resecure and caulk the hand sink to the wall, to provide a cleanable surface. 4.5 Clean the container with the mixer attachments, fan attached to the wall is dusty, bottom of the oven was soiled, and the shelves under the preparation tables were soiled. 3.2 Label the squeeze bottles with the name of the food, to avoid confusion and misuse. 6.4 Repair the wall surface behind the mixers to provide a cleanable surface. 5.1/4.5 Observed the plumbing under the dump sink appeared to be leaking. Make necessary repairs to this area and clean the cabinet under this sink. TEMPERATURE MEASURING DEVICE: Three of four temperature measuring devices were accurate. One device was reading 28°F when placed in an ice bath. This device was calibrated today. Temperature measuring devices shall be accurate within +/- 2°F, to monitor temperature of potentially hazardous foods.	7/13/2010	Standard 1	R/HOLDING: Refer to the log below foods or refrigeration units marked with an asterisk were holding at improper temperatures. Maintain potentially hazardous foods and refrigeration units cold at 41°F and below to prevent bacteria growth. Discussed relocating food items, adjusting temperature control in the units, and to discard food items above 45°F. R/DATE MARKING: Cream cheese was dated 8/9/10 and 8/15/10. Ready to eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. These food items were properly dated today. Also discussed date marking for canolli filling, cheese cake bars, and ricotta cheese with PIC. Time in lieu procedures were being followed for the creamer and milk for self service.

The Bakery Shoppe respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Arby's (CAM/RB INC. DBA)	Medina, OH
Geno's	Medina, OH
Miss Molly's Tea Room	Medina, OH
Corkscrew Saloon	Medina, OH
Medina Hospital Cafeteria	Medina, OH
DAIRY MART #5472	Deer Park, OH
The Store	Seven Hills, OH
PEKING DYNASTY	Columbus, OH
TRINITY CHILDCARE INC	Mount Healthy, OH
Pep Prentiss	Fairview Park, OH

Restaurants in neighborhood

Name
17 Public Square, LLC
House of Hunan III
Lemonberry Frozen Yogurt
Main Street Cupcakes
3 AM LLC, DBA Cool Beans
Cool Beans Cafe
Dan's Dogs - A Hotdog Eatery

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses