The Country Baker Of Medina, 3597 Medina Road, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: The Country Baker of Medina
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 3597 Medina Road, Medina, OH
License #: RFE-C153-10
License holder: The Country Baker of Medina, LLC
Total inspections: 3
Last inspection: 12/7/2011
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Inspection findings

Inspection Date

Type

Comments
  • 4.5 The following areas were soiled:
  • - Back vent area on the Arctic Air refrigeration. Reportedly this area contains melted milk jugs. Operators attempts have not been successful to remove the melted plastic.
  • - Ice accumulation on the condenser in the reach-in unit.
  • R/4.4 The door seals on the Beverage-Air two door unit are torn. Replace these. Equipment shall be in good repair.
  • R/6.2 Repair the non-functioning light fixtures in the bakery case with scones, in the restroom.
  • R/6.1 Provide a light shield on the light fixture above the cupcakes to prevent contamination of foods.
  • Operation will be closing for business on 12/23/11.
 12/7/2011Follow Up 1
  • HAND WASHING: No paper towels were available in the restroom. Provide a adequate supply of paper towels to promote proper hand washing. PIC was asked to provide paper towels.
  • PROTECTION FROM CONTAMINATION: Observed two cans of pumpkin were severely dented. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Educated the PIC on dented cans
  • *3.0 Observed the salami contained a mold-like growth. Foods shall be safe, wholesome, and unadulterated. This food item was discarded today.
  • R/4.1 Observed the following non-commercial equipment: - Hamilton Beach crock pot
  • - George Foreman grill
  • - Kenmore chest freezer used for a work surface
  • - Westinghouse chest freezer
  • The operation is required to have commercial equipment that is NSF approved or ETL Listed. Contact MCHD with manufacturers name and model number prior to adding any new equipment.
  • 4.8 Store single-use equipment 6 inches off the floor. (cake boxes, bowls).
  • 4.5 The following areas were soiled:
  • - Back vent area on the Arctic Air refrigeration
  • - Interior bottom of the Blodgett oven
  • - Clean the interior of the bin holding the tomatoes and pesto
  • - Ice accumulation on the condenser in the reach-in unit
  • - Interior of the cabinets
  • - Top of the unused chest freezer/ work surface. Clean these areas.
  • 4.4 The door seals on the Beverage-Air two door unit are torn. Replace these. Equipment shall be in good repair.
  • 6.2 Repair the non-functioning light fixtures in the bakery case with scones, in the restroom.
  • 6.1 Provide a light shield on the light fixture above the cupcakes to prevent contamination of foods.
 9/27/2011Critical Control Point 1HOLDING: Foods listed below in the temperature log marked with an asterisk were holding at improper temperatures.
Hold potentially hazardous foods at 41°F and below to prevent the growth of organisms. Discussed with PIC.
Reportedly, the operator intends to purchase a new reach-in unit in the near future. Provide this office with the make and model numbers of new equipment.
DATE MARKING: Observed the egg salad, hummus were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
Operation was cooling and reheating chili in bulk portions. This operation will change to a Risk Level 4 operation for the
2012-2013 licensing season. Thawing, cooling, and reheating was discussed with PIC.
CHEMICAL: Observed Poro Caff espresso cleaner on the top of the espresso machine. Store toxic chemicals in a separate designated area from food and equipment to prevent contamination.
  • *4.5/4.6 The cookie cutters in the cabinets have food residue on them. Clean and sanitize these to sight and touch after use.
  • 3.2 Utensil should be stored with the handles presented upright to protect the ood contact surfaces.
  • 4.5 The interior bottom of the Blodgett oven is soiled. Clean this.
  • 3.2/4.8 Store cake mixes and cake boxes 6 inches off the floor.
  • R/4.5 The upright freezer has a large amount of frost accumulation. Defrost the freezer.
  • R/4.1 A noncommercial Kenmore freezer is being used. Replace this unit with a commercial NSF unit.
  • R/3.5 The bulk candy containers do not have labels. Provide the manufacturer's label that was provided with the food on the containers.
  • 3.5 The prepackaged baked goods on the table do not have labels. Provide labels that include the following: the name of the food, a list of ingredients in descending order, declaration of quantity/weight, name and place of manufacturer.
  • .
  • Note: Discussed adding a walk-in cooler or freezer to the operation. Provide specification sheets to the MCHD fax to 330-723-9650.
 9/3/2010Standard2

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