- XI PROTECTION FROM CONTAMINATION: Observed a dented side seam on California Red Tomatoes canned good located in dry storage area. Food packages shall be in sound condition and protect the integrity of the contents from possible contamination or adulteration. Store damaged products in a separate, designated area for credit or return to the supplier. Person-in-Charge relocated damaged can today.
- XII CHEMICAL: The following cleaning products were improperly labeled or stored:
- - Orange Force located on shelf above clean trays and next to shredder
- - faded label on Grill Brite spray bottle
- - Grill Brite stored on shelf with deli containers and Solo cup lids in basement storage area
- Poisonous/toxic chemicals shall be stored separate from food, clean equipment, and single-use items to prevent possible contamination. Poisonous/toxic chemicals shall also be clearly labeled to prevent confusion or misuse. Person-in-Charge relocated chemicals accordingly and labeled bottle today.
- One accurate thermometer available for use.
- Reportedly, ice baths and/or chill wands are used to cool bulk quantities of food.
- Written consumer advisory is on the menu.
- Observed raw hamburger thawing submerged under running, draining water at time of inspection.
- VII COLD HOLDING: Swordfish holding at 41.9 degrees Fahrenheit in McCall grill cooler across from fryers. Ambient air temperature of cooler was 47.7 degrees. Reportedly, this cooler was recently stocked. Please monitor cooler to assure foods are maintained at 41 degrees Fahrenheit or below.
- 3.2 Uncovered chocolate chips. Food shall be covered during storage to prevent possible contamination.
- 4.4 Bulk flour container lid is cracked. Equipment shall be in good repair.
- 4.1 Nesco household food dehydrator is not approved for use in licensed food service operation. Remove non-commercial equipment. Reportedly, this is for personal use only.
- 4.5 Observed a dark brown liquid on top side surface of dough mixer above the blade. Clean this. Repair any leaks to prevent possible contamination of food.
- 5.3 Observed ground meat thawing in water in the sanitizing compartment of the three-compartment sink. This sink is designed for equipment washing only. Use the designated food preparation sink. Note: Please be sure to sanitize the sink after use.
- 4.1 Missing thermometers in cooler CO3 and McCall grill reach-in cooler across from fryers. Replace missing thermometers to assure foods are maintained at 41 degrees Fahrenheit or below. See Critical Control Point inspection report dated 2/21/2012 for critical violations.
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2/21/2012 | Critical Control Point 1 | XI PROTECTION FROM CONTAMINATION: Observed raw steaks in Ziploc bag located next to deli meats and above cooked soups inside the walk-in cooler. Also observed cooked stuffed pork stored on shelf with raw meats. Properly store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible cross-contamination. Person-in-
Charge relocated raw steaks and stuffed pork at time of inspection.
VIII DATE MARKING: The following foods were not dated and/or stored greater than 7 days:
- no date mark on opened packages of deli meats inside walk-in cooler
- no date on cooked stuffed pork roast inside walk-in cooler
- no date mark on creme Brule inside reach-in cooler
- pickled cabbage dated 2/3/12
Food shall be dated at time of preparation and/or at time original package is opened. Discard food stored greater than 7 days. Person-in-Charge discarded pickled cabbage and dated other foods according to day prepared.
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- C/*3.4 Ham was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/6.4 Carpeting was covering the floor by the beverage dispensers. Provide cleanable floor surface in this area.
- 6.4 Floor in the half way house, and the floor surrounding the men's restroom toilet is stained or soiled. Clean or repair these areas.
- 6.4 Repair the rusty partition walls in the men's restroom to provide a cleanable surface.
- 6.4 Remove the unused Black and Decker flat griddle, and one-door reach-in cooler from premises.
- 4.4 Keep the three vat sink accessible to promote proper wash, rinsing, and sanitizing, of equipment.
- 4.5 Defrost the ice accumulation from the rear of the two door reach-in unit, and clean the pooling water from in the interior of this unit.
- 6.4 Repair the buckling/uncleanable ceiling strips in the half way house, to provide a cleanable surface.
- 4.4 Observed the air temperature in the reach-in unit was 42°F-45°F. Repair this unit to assure 41°F and below is maintained.
- PIC relocated the food items from this unit today. Food items were holding at 41°F and below.
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9/21/2011 | Standard2 | |
- DATE MARKING: Observed a container of cheese sauce dated 8-25. Date mark ready -to-eat potentially hazardous foods once opened or prepared. Discard these items after seven days. The cheese sauce was discarded during this inspection.
- COLD HOLDING: PHF'S in the server's reach-in unit and on the top of the salad unit were holding above 41°F . Hold all PHF'S at 41°F and below to prevent the growth of organisms. Discard any contaminated food. Use ice to keep foods cold until the unit it working properly. R.J. Vernick was called during the inspection.
- PERSON-IN-CHARGE: The person-in-charge shall maintain compliance with the Ohio Uniform Food Safety Code.
- *4.5/4.6 The can opener blade is soiled. Clean and sanitize this to sight and touch.
- *4.4 The final rinse on the dish machine is not reaching 180°F. Have the unit service. Manually sanitize food service equipment in the three compartment sink until the unit is repaired.
- 4.5 The fan guard in the salad reach-in cooler is soiled. Clean this.
- 4.4 The door seals on the Beverage Air reach-in unit are torn replace these.
- 4.4 The door seal on the walk-in cooler is torn. Replace this.
- 4.5/4.3 The caulk at the dish machine is missing and or is blackened. Replace the missing caulk. Clean as needed to prevent buildup.
- 6.4 Observed flying insects in the kitchen. Take measures to control the presence of insects.
- 6.2 Replace the non-functioning light in the ladies employee restroom.
- 4.5 Clean the interior of the wine reach-n cooler in the Mix Room Bar.
- 4.4 The servers reach-in unit and the top of the salad reach-in unit are not holding potentially hazardous foods at or below 41°F.
- Relocate food. Units shall hold potentially hazardous foods at 41°F and below. Have it serviced.
- Note: see CCP report for any common violations.
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9/2/2011 | Critical Control Point 1 | |
- R/*2.4/4.2 A long stem thermometer was not available to take fod temperatures. Provide a long stem thermometer ranging from
- 0°F-200°F.
- 3.2 Observed a wet wiping cloth on the counter. Provide a bucket of sanitizing solution. Store wet wiping cloths in sanitizing solution between use to prevent the growth or organisms.
- R/6.4 Carpeting was covering the floor in the newly installed beverage area, and under the popcorn machine. Provide cleanable floor surface in this area.
- 5.1 Provide hot water a minimum of 100°F in the restrooms in order to facilitate proper hand washing.
- 3717-43 Post the current 2011-2012 Food Service License.
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6/29/2011 | Standard 1 | |
- R/6.4 The ceiling tiles in the basement dry storage room are damaged. Replace these.
- C/R/6.4 Employee coats are stored on a storage rack with salt and pepper shakers. Store employee personal items in the designated employee storage area.
- C/3.2 Glasses filled with ice were being stored in the bar's ice bin. Relocate the glasses to prevent contamination of the consumable ice within the ice bin.
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2/18/2011 | Standard2 | Person-in-charge Randy
Two accurate long stem thermometers were available for use.
Observed proper raw animal storage to prevent cross contamination.
Single use gloves are being worn properly to prevent bare hand contact with ready-to-eat foods.
CHEMICAL: A spray bott of all purpose cleaner was stored on the slicer, next to uncovered cookies. Relocate the chemical to prevent possible contamination. Corrected during the inspection.
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- The following are repeat violations from the routine and Standard and Critical Control point Inspections conducted on December
- 29,2010:
- 6.4 Continue to clean the floor around the back leg of the Vulcan oven.
- 4.4 The four door reach-in unit is not holding potentially hazardous foods at or below 41°F. Place the food items on ice until the unit is serviced. R. J. Vernack Refrigeration is to be called today. Units shall hold potentially hazardous foods at 41°F and below.
- Monitor the unit and have it serviced.
- *3.4 Potentially hazardous foods were holding above 41°F in the 4 door cooler (C09). Hold potentially hazardous foods at 41°F and below to limit the growth of organisms.
- Note: Fax the completed work order for the refrigeration to 330-723-9650 attn: Aimee Hornacek
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1/28/2011 | Follow Up 1 | |
- *4.5/4.6 The soda nozzles and caps have blackened residue on them. Clean and sanitize these to sight and touch.
- *4.5/4.6 The ice guard inside of the ice maker is blackened. Clean and sanitize this to sight and touch.
- C/*3.0 A container of mozzarella-provolone cheese had a mold-like accumulation. Food shall be wholesome. Discard this.
- *3.0 Two rump roasts in the walk-in cooler had a mold-like growth. Food shall be wholesome. Discard this.
- 4.5 The following items are soiled:
- -R/the interior of the Cres Cor
- -the door seal on the reach-in freezer
- -the door hinges on the four door reach-in cooler
- -the back of the steamer unit has dust build-up
- -between the Vulcan ovens
- -the cart below the TEC grill
- -inside of the microwave
- -the door seals on the desert cooler
- -the toastmaster drawer frames
- -the canned goods storage racks
- -the door seals on the two door Hobart unit
- -remove the ice accumulation in the McCall unit
- Clean these items.
- 6.4 The following floor areas are soiled:
- -below the heat booster in the dishwashing area
- -below the walk-in cooler shelves
- -below the steamer
- -below the Vulcan ovens
- -below the coffee and ice tea makers
- -below the soda storage boxes
- -below the bar three comportment sink
- -the employee restroom floors
- Clean these.
- 6.4 Store wet mops in a manner that allows air drying.
- 4.4 The McCall unit and the four door reach-in unit are not holding potentially hazardous foods at or below 41°F. Relocate food. Units shall hold potentially hazardous foods at 41°F and below. Monitor the unit and have it serviced.
- 3.2 Boxed of food are stored on the walk-in freezer floor. Store food 6 inches off the floor.
- R/6.4 Water damaged ceiling tiles in the basement. Replace damaged ceiling tiles.
- DATE MARKING: Several ready-to-eat potentially hazardous foods were lacking proper date marking. These included; spaghetti noodles, penne pasta, baby potatoes, mashed potatoes, demi glaze, meatballs, Italian sausage, cheese cake, mozzarella-provolone mix, two rump roasts and prime rib(?). Date ready-to-eat potentially hazardous foods when prepaired and discard these foods after seven days.
- DATE MARKING: Observed several dated ready-to-eat potentially hazardous foods stored beyond the seven day consume by date.
- These included; "renny" 12/7, "renny" 12/11, beef stroganoff 12/7. beef stew 12/20, braised beef 12/3 and demi glaze 12/15. Discard these items after seven days.
- COLD HOLDING: PHF'S in the bottom and top of the McCall reach-in cooler and in the four door reach-in unit were holding above
- 41°F . Hold all PHF'S at 41°F and below to prevent the growth of organisms. Discard any contaminated food. Have the units defrosted and/or serviced. PIC discarded contaminated foods. After defrosting and/or repair continue to monitor the air temperatures for these units.
- TEMPERTURES CONTINUED FROM THE FIRST PAGE:
- Bottom of the 4 door unit filet 42°F* raw beef cubes 48°F* raw salmon 44°F* mashed potatoes 43°F* raw tuna 45°F*
- PERSON-IN-CHARGE: The person-in-charge shall maintain compliance with the Ohio Uniform Food Safety Code.
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12/29/2010 | Standard2 | PIC was Diane
CHEMICAL: A bottle of yellow cleaner, below the three compartment sink, was not labeled. Label all chemicals to prevent misuse and possible contamination.
One accurate long stem thermometer was available for use.
PROTECTION FROM CONTAMINATION: Raw lamb chops were located on the shelf above cooked pasta noodles. Store raw animal foods separate from ready-to-eat foods to prevent cross contamination. The lamb chops were relocated during this inspection.
HANDWASHING: The hand sink next to the food preparation sink was lacking paper towels
The two bar hand sinks were lacking soap and paper towels.
Provide an adequate supply of soap and paper towels to facilitate proper hand washing. Discussed with the PIC.
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- *4.5/4.6 The can opener has food build-up on the blade . Clean and sanitize this to sight and touch.
- 4.5/6.4 The following items are soiled:
- - the top of the Vulcan four burner range
- - the side of the Vulcan grill
- - the door seals on the the door Hobart refrigerator
- - the floor in areas below equipment
- R/- the fan guard in the walk-in cooler
- R/- the blue shelves in the walk-in cooler
- Clean these areas.
- R/6.4 The ceiling tiles in the basement dry storage room are damaged. Replace these.
- R/3.2 The bulk sugar container was unlabeled. Label this.
- 6.4 The floor coving being the fryer is damaged. Replace the missing coving.
- 6.4 Employee coats are stored on a storage rack with salt and pepper shakers. Store employee personal items in the designated employee storage area.
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10/1/2010 | Standard 1 | Person-in-charge Randy
TEMPERATURE MEASURING DEVICES: One out of two long stem thermometers was inaccurate in an ice bath. Calibrate these to 32°F +/- 2°F in an ice bath. Corrected by inspector.(repeat)
HANDWASHING: There are no paper towels at the bar hand sinks. Provide an adequate supply of paper towels to facilitate proper hand washing.(repeat)
Observed proper date marking.
Observed proper chemical storage.
Observed proper thawing under refrigeration.
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- C/R/*2.4/4.2 Provide a long stem thermometer ranging from 0°F-200°F. Inspector provided the operator with a long stem thermometer today.
- R/6.4 Carpeting was covering the floor in the newly installed beverage area, and under the popcorn machine. Provide cleanable floor surface in this area.
- C/3.2 Foam cups of ice are stored in the ice bin. Remove the cups from the consumable ice.
- Note: Paper towels are available. Replace the batteries in the paper towel dispenser.
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9/29/2010 | Standard2 | |
- *3.4 Tuna salad was not date marked. Walnut chicken salad was dated beyond the 7 day consume by date (6/8). Date all ready-toeat potentially hazardous foods when prepared and discard of these foods after 7 days.
- *2.4/4.2 Provide a long stem thermometer ranging from 0°F-200°F.
- R/6.4 Carpeting was covering the floor in the newly installed beverage area, and under the popcorn machine. Provide cleanable floor surface in this area.
- R/4.4 Door seals on the reach-in unit were damaged. Repair this area.
- 4.1 The electric Black & Decker grill is not approved for use. Replace the grill with a commercial NSF or ETL Listed piece of equipment.
- The following are repeat violations from May 5, 2010:
- R/*4.5/4.6 The can opener blade has food residue build-up on it. Clean and sanitize this to sight and touch.
- R/*3.4 The following foods on top of the Delfield salad unit are not holding proper temperatures:
- - feta 49
- - sliced tomatoes 54°F
- - diced tomatoes 47°F
- - blue cheese 47°F
- - hard boiled eggs 45°F
- - mayonnaise 55°F
- Hold all potentially hazardous foods at 41°F and below to limit the growth of organisms. Repair the unit. Place the PHF's on ice until the unit is repaired. Call this inspector when the unit is repaired 330-723-9523.
- R/3.2 Label the bulk ingredient containers located below the prep table.
- R/3.2 Boxes of food are stored on the walk-in freezer floor. Store food 6 inches off the floor.
- R/6.4 Water damaged ceiling tiles in the basement. Replace damaged ceiling tiles.
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6/16/2010 | Standard 1 | |
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