Wadsworth Senior High School, 625 Broad Street, Wadsworth, OH - Restaurant inspection findings and violations

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Business Info

Name: Wadsworth Senior High School
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 625 Broad Street, Wadsworth, OH
License #: FSO-NC48-10
License holder: Wadsworth City Schools
Total inspections: 4
Last inspection: 1/30/2012
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Inspection findings

Inspection Date

Type

Comments
  • 4.4- Milk cooler on serving line was being filled with milk while cooler was at 63°F. Repair unit in order to maintain 41°F and below. Reportedly, cooler will not be used until it has been repaired.
  • 6.2- Replace the burned out light in the walk-in milk cooler.
  • 3.2- Label bulk salt container for pretzels with the common name.
  • *4.4- Bleach water over 200 ppm. Maintain sanitizing solution between 50-200 ppm to avoid leaving a toxic residue on food contact surfaces.
  • *4.4/4.6- Dishmachine not reaching 180°F on the final rinse. Food contact surfaces shall be sanitized. Pilot light on dishmachine was burned out and repaired during this inspection. Dishmachine was still not to 180° at the end of the inspection but the temperature was increasing.
 1/30/2012Standard2COLD HOLDING- Chocolate milk in milk cooler had an internal temperature of 43.6°F. Milk cooler had an ambient air temperature of 44°F. Potentially hazardous foods shall maintain 41°F and below to prevent bacteria growth. Milk was discarded from cooler and maintenance was contacted to adjust cooler. Reportedly cooler was freezing and had just been turned up.
DATE MARKING- Sliced pepperoni had to be used date of 1/20. Ready-to-eat potentially hazardous foods shall be discarded within seven days. Pepperoni was discarded during this inspection.
Six accurate long stem thermometers available for use.
More chill were purchased since last inspection.
Please remind food employees to wash their hands prior to starting their work shift.
  • 6.2- Replace the burned out light under the ventilation hood.
 8/30/2011Standard 1COOLING- Coney sauce made the day prior and placed in large buckets. See temperature log below. Chili also being prepared today and were placed into 12 large buckets with only 6 chill sticks available. Chili was divided out into smaller portions during this inspection to cool more rapidly. Potentially hazardous foods shall be cooled rapidly from 135°F to
70°F within two hours and 70° to 41°F for a total time of six hours. If needed purchase more chill sticks, use shallow pans, or an ice bath to cool these foods more rapidly. All seven buckets of Coney sauce was discarded during this inspection.
Six accurate long stem thermometers available for use.
Observed employee was hands prior to starting work.
Observed employees using single-use gloves to handle ready-to-eat foods.
Observed tomatoes being washed prior to preparation.
Potentially hazardous foods were properly reheated to above 165°F withing two hours.
  • 6.1- Seal around overhead door in storage room is missing on the bottom corner. Replace this in order to prevent pest entry. Outer openings shall be tight fitting.
 1/27/2011Standard2Ready-to-eat foods were properly date marked.
Seven accurate long stem thermometers available for use.
Foods were properly reheated in the convection oven.
  • 4.0/4.5/4.6- Egg slicer stored on lower shelf was soiled and was damaged. Food contact surfaces used with potentially hazardous foods shall be cleaned and sanitized every four hours. Slicer was discarded since it was damaged.
 9/9/2010Standard 1COOLING- Pasta cooling in a large portion in the walk-in cooler. After 2.5 hours pasta had an internal temperature of
100°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total of six hours by placing in shallow pans or running under cold running water. Discard any contaminated foods.
HANDWASHING- Observed employee using bare hands to handle sandwich and wrap apples for immediate service. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or suitable utensils.
Foods throughout were properly date marked.
Long stem thermometers are calibrated on a weekly basis.

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