Wadsworth Rittman Hospital #0663, 195 Wadsworth Road, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: Wadsworth Rittman Hospital #0663
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 195 Wadsworth Road, Wadsworth, OH
License #: FSO-C154-10
License holder: Sodexho Operations, LLC
Total inspections: 4
Last inspection: 12/21/2011
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 195 Wadsworth Road, Wadsworth, OH
License #: FSO-C154-10
License holder: Sodexho Operations, LLC
Total inspections: 4
Last inspection: 12/21/2011
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
12/21/2011 | Standard2 | CHEMICAL- Degreaser on shelf next to silverware on cart. Store toxic chemicals below and away from food and singleuse items to prevent possible contamination. Degreaser was relocated to chemical storage area. COOLING/HOLDING- Foods in the upright cooler were holding at improper temperatures. See temperature log below (*). It is unclear if some foods were improperly cooled or were holding improperly due to cooler at 41.8°F. Potentially hazardous foods shall be held cold at 41°F and below. Mariana sauce and noodles had lids on product and were stacked to each other which they may have not been properly cooled. Discussed proper cooling with manager. CROSS CONTAMINATION- Raw fish stored on same tray as macaroni and cheese. Store raw animal foods separate from each other and other ready-to-foods to prevent cross contamination. Fish was relocated. Long stem digital thermometer available for use. Foods throughout were properly date marked. |
|
6/20/2011 | Standard 1 | COLD HOLDING- Cut melon on ice had an internal temperature of 50°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. New cut fruit was added to the line. DATE MARKING- Open hotdogs were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Hotdogs were dated during this inspection. Roasts and turkeys are cooled rapidly by cutting in small portions and freezing. Accurate digital long stem thermometer available for use. |
|
12/10/2010 | Standard2 | (REPEAT) COLD HOLDING- Cut melon on ice had an internal temperature of 47°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Observed employees using covered beverage containers and single-use gloves. All ready-to-eat foods were properly date marked. Raw animal foods were stored separate from each other and other ready-to-eat foods. Accurate digital long stem thermometer available for use. |
|
6/28/2010 | Standard 1 | COLD HOLDING- Cut fruit on ice had an internal temperature of 45-46°F. Potentially hazardous foods shall be maintained cold at 41°F and below to prevent bacteria growth. Accurate digital thermometers available for use. Raw animal foods stored properly in the walk-in cooler and were thawing under refrigeration. All ready-to-eat foods were properly date marked. Reportedly foods are not cooled and reheated on a daily basis. |
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