Thyme 2, 113 W. Smith Rd., Medina, OH 44256 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- *4.4 No chlorine sanitizer observed in the wiping cloth bucket on the cook's line. Maintain chlorine sanitizer at 50-200ppm in order to effectively sanitize. Maintain wet wiping cloths stored in sanitizing solution in-between uses in order to prevent possible contamination. PIC agreed to replace buckets with new solution.
- 3.2 Observed unlabeled containers of white substances throughout and an unlabeled water squeeze bottle on the cook's line.
- Label all unidentifiable substances in order to prevent confusion or misuse.
- 3.2 Observed condiments and beverages stored in ice bins on the cook's line and in the downstairs bar. Do not store items in ice that is meant for human consumption in order to prevent possible contamination.
- 4.4 The following equipment is damaged:
- -chipped plastic container storing dough
- -torn upright freezer door seal
- Maintain equipment in good repair. Replace the plastic container in order to provide an easily cleanable surface.
- 4.5 Observed a soiled string on the large kettle strainer. Change the string after each use since string is not a cleanable surface.
- PIC stated that replacing the string after each use is normally the procedure.
- 4.1 The following coolers were lacking thermometers:
- -C/2-door reach-in in the kitchen
- -upstairs bar cooler with half & half
- -upstairs bar reach-in cooler with milk
- Provide accurate thermometers in all coolers that hold time/temperature controlled for safety foods (TCS) in order to monitor ambient air temperature. All coolers were holding properly below 41°F today.
- 6.2 Observed lighting in the walk-in cooler at 2.4-14 foot-candles. Provide at least 10 foot-candles of light throughout the walk-in cooler.
- 6.4 Observed a gap at the bottom of the rear door. Repair this in order to prevent possible pest entry.
- 6.4 Clean under the clean equipment shelving in the dish room in order to remove food debris.
- Discussed only placing small amounts of butter out for food prep or using time-in-lieu of temperature procedures.
- HANDWASHING: Observed the following items lacking from hand sinks:
- -no soap or paper towels from the pizza area hand sink
- -no paper towels at the downstairs bar hand sink
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC agreed to provide the missing items from the hand sinks today.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed a bar tender fill olives with bare hands. Wear single-use gloves or use utensils when handling ready-to-eat foods in order to prevent possible contamination. Discussed with PIC.
- CHEMICAL: Observed an unlabeled spray bottle of Windex behind the upstairs bar. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the spray bottle today.
- -Observed proper cooling of soups in an ice bath.
- -Observed proper date marking of ready-to-eat, TCS foods.
- -1 accurate digital thermometer available for use.
- -PIC was knowledgeable of proper reheating procedures.
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5/16/2012 | Standard 1 | PROTECTION FROM CONTAMINATION: Observed ready-to-eat lobster pieces stored in the same ice container with raw fish in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the lobster today.
PERSONAL CLEANLINESS: Observed an employee drinking from an uncovered beverage in the food prep area. Drink from covered beverage containers only in areas of food prep and food/equipment storage. Employee covered the beverage today.
COLD HOLDING: Observed the following time/temperature controlled for safety foods (TCS) cold holding improperly:
-foods on the prep cooler across from the pizza oven. See Temperature Log.
-butter and herb butter stored on the counter at room temperature. See Temperature Log.
Maintain TCS foods cold holding at 41°F or below in order to limit bacterial growth. Discussed placing the lid on the prep cooler during slow periods.
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