- REHEATING/4.4: Observed four large pots of Chili were reheating on the flat top unit for two hours and contained temperatures of
- 98°F, 89°F, 136°F, and 147°F-156°F. Foods shall be rapidly reheated to 165°F and above within two hours to limit the growth of organisms. This inspector recommended the product be discarded. This operation did discard the chili during inspection. Reportedly the hot water in the double broiler was not boiling when the product was relocated to the flat top to reheat. Additionally, there was a large amount of product in all four pans. This inspector was unable to verify how frequently the chili was stirred. Also, the flat top used to reheat the chili extremely varies in temperature from the right to the left side of the unit. Repair or replace this piece of equipment as needed. This office did send a letter to Medina County Foods Inc. office regarding the reheating of chili on 2/24/10.
- Recommend to decrease the amount of product to be reheated, stir the product frequently, be sure water is boiling in the double broiler prior to adding product to be reheated, and upgrade or repair equipment needed to meet the Standards of OAC 3717, and to prevent food-borne illness.
- CHEMICAL: Observed the wall mounted chemical holder contained sanitizer and glass cleaner, and stored under this rack were tortillas. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent contamination. Relocate the food item from this area.
- *4.5/4.6 Observed three yellow pans were soiled and contained a grease film on the exterior. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/6.4 Clean or repair the lacking or soiled grout between the floor tiles throughout the drive thru area, behind and under the front fryers, and throughout as needed including in the women's restroom.
- 6.4/4.5 Clean the following areas:
- - floor surface under the pressure fryer unit which contains pooling grease
- - floor and floor drain behind the ice machine were soiled
- - rusty surface behind the pop nozzles on the front counter beverage dispensing machine
- - piping attached to the pressure fryer is encrusted with grease accumulation
- - exterior of the light shields on the heat lamp fixtures above the fry bin.
- - floor, and floor/wall juncture behind the burger unit contains grease accumulation
- - interior of the hood unit above the burger flat griddle
- Correct these areas.
- R/4.1 Thermometers in the Silver King condiment cooler was damaged, the drive thru reach-in, and the burger unit were lacking thermometers. Provide accurate thermometers in these units.
- C/*3.4/4.4 Observed the reach-in unit in the drive thru area contained an air temperature of 44-51°F, and the creamer was holding at 43°F. Repair this unit to assure refrigeration units and foods are 41°F and below. Pans were added to the open spaces on the top of the unit. The unit was then holding at 39°F
- 4.4 Repair the following damaged areas:
- - interior plastic surfacing on the door of the upright Hobart freezer
- - door seals on the Henny Penny unit, Drawered units for holding meat items, and drive thru reach-in unit.
- - caulk in the seams of the drive thru reach-in unit was damaged
- - sides attached to the drive thru pop dispensing machine contained a gap and were uncleanable. Provide caulk in this area, to provide a cleanable juncture.
- - the exterior of both of the ice tea dispensers which are chipped and damaged. Correct these areas, to provide a cleanable surface.
- 6.4 Store employee hats in a separate area from food and equipment, currently stored on the shelf with the tortillas.
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1/30/2012 | Critical Control Point 1 | Discussed with PIC to mark American cheese in a timely fashion when the product is removed from refrigeration and placed into Time as a public Health Control.
Discussed with PIC a complaint received by this office on 1/27/12 via e-mail. Reportedly complainant was concerned because expired meat products were told to be used by a manager. This inspector explained to PIC, date marking is required on ready-to-eat foods while under refrigeration and food product must be used or discarded in seven calendar days. The cooked meat (burgers) are relocated into the freezer unit, where date marking is not required until the product is removed from the freezer. Raw meats do not require date marking.
PERSONNELL CLEANLINESS: Observed an open employee beverage on the counter with tortillas and other food products. Employees shall consume beverages from a closed container throughout the facility, and from an open container in a separate designated area. PIC was educated on this requirement.
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- R/6.4 Clean the soiled grout between the floor tiles by the grease transporting cart, and behind the front fryers.
- R/6.4 Clean the floor surface under the fryer unit, which contains pooling grease.
- 4.1 Two thermometers in the front condiment cooler were damaged, and the drive thru reach-in was lacking a thermometer.
- Provide accurate thermometers in these units.
- R/6.2 Repair the non-functioning light fixtures under all the hood units, and in the front counter area.
- 4.4 Upright freezer air temperature was 33°F-34°F. Repair this unit to assure 32°F and below is maintained.
- 3.2 Foods in the upright freezer unit were holding at 26°F-30°F, and were starting to thaw. Frozen food shall be maintained frozen. Monitor this unit and relocate foods if necessary.
- 6.4 Repair the damaged ceiling tile by the walk-in cooler, to provide a cleanable surface.
- 6.4 Clean the dusty ceiling vent by the storage rack, soiled steam table by the drive thru window.
- Note: Operation added two Round-up toasters model number VCT-2010 with NSF label.
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9/1/2011 | Standard 1 | Chili and burgers were properly reheated today.
TIME AS A PUBLIC HEALTH CONTROL: Reportedly the American cheese slices approved for using a frame of time instead of temperature were relocated back into the walk-in cooler at the end for the evening. Once the product is using a frame of time instead of temperature it must be discard after the variance approved 8 hour time frame, and can not be relocated back into the walk-in cooler. This practice was discussed with PIC and additional managers will be educated on this.
Proper thawing practices were observed.
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- R/4.4/4.5 Observed the walk-in freezer contained ice accumulation on the floor. Clean this area.
- 4.5 Clean or repair the soiled or lacking grout between the floor tiles throughout.
- R/6.4 Clean or repair the floor surface under the fryer unit, which contains pooling grease or damaged floor tiles.
- C/4.1 Thermometer in the front condiment cooler was damaged. New thermometer was provided today.
- 4.4 Repair the damaged caulk and non-functioning light fixture under the hood unit by the front door.
- 4.5 Clean the edge of the hood and damaged or lacking caulk in the hood unit above the fryers.
- 4.4 Repair the damaged gray stripping on the interior door frame of the reach-in unit by the drive-thru.
- 6.4 Repair the damaged base cove in the walk-in cooler, to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixture by the small preparation table.
- Note: Bottom air temperature on the reach-in cooler by the drive thru was not checked today. Door was in the process of being repaired during this inspection, by a restaurant repair man.
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12/6/2010 | Standard2 | One accurate long stem thermometer available for use.
Chili and burgers were properly reheated today.
No critical violations were observed during this inspection.
As a reminder, beverage cups in food preparation areas shall be covered, or consumed uncovered in a separate designated area.
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- R/4.4/4.5 Observed the walk-in freezer contained ice accumulation on the floor and on the storage rack in this unit. Clean and repair this area.
- 4.5 Clean the grout between the floor tiles under the flat grill by the counter, which contains pooling water.
- 4.1 Repair the damaged lid on the parsley flakes, to provide a cleanable surface.
- 6.4 Clean the floor surface under the fryer unit, which contains pooling grease.
- Note: Unable to check the walk-in bun freezer today, PIC key was broken.
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6/24/2010 | Standard 1 | One accurate long stem thermometer available for use.
PERSONNEL CLEANLINESS: Observed an open beverage. Beverages shall be consumed from closed containers, or from and open container in a separate designated area. PIC was educated on this requirement.
Chili was properly reheated today.
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