Williams On The Lake Dba Uniquely You, 787 Lafayette Road, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Williams on the Lake DBA Uniquely You
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 787 Lafayette Road, Medina, OH
License #: FSO-C289-10
License holder: Nancy Williams
Total inspections: 4
Last inspection: 2/10/2012
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Inspection findings

Inspection Date

Type

Comments
  • 4.2 Provide a color chart for the chlorine test kit to assure proper concentrations are maintained.
  • 6.4 Repair the damaged/chipping floor surface by the ice machine, to provide a cleanable surface.
  • 4.8 Relocate the rack on the floor by the ice machine storing taps and ice bags six inches off the floor to facilitate cleaning.
  • 4.5 Clean the soiled wall surface behind the dish machine more thoroughly.
  • 4.5 Defrost and clean the ice accumulation on, and surrounding the walk-in freezer door.
  • Note: The second banquet hall was not checked today, this hall was closed for the winter.
  • The dish machine was not checked during this inspection. A three-vat sink with adequate supply of chemicals was available for use.
 2/10/2012Standard2PIC was Amy
Reportedly, foods properly cooling under refrigeration, to assure 135°F-70°F is achieved in 2 hours and 135°F- 41°F is achieved within a total of 6 hours to limit the growth of organisms.
Reportedly, foods are reheated in the oven and microwave to 165°F and above within two hours to limit the growth of organisms.
Foods were properly date marked throughout.
Consumer advisory is available for serving undercooked roasts/meats.
Reportedly, foods properly thawing in the walk-in cooler
No foods were prepared during this inspection.
  • 4.5 Defrost Genral Electric freezer unit which contains ice accumulation.
  • 6.4 Repair the damaged wall surface in the men's restroom, to provide a cleanable surface.
  • 6.2 Provide 20 foot-candles of lighting in the men's restroom, currently 9 foot-candles.
  • The second banquet hall was not checked today, this hall was being used for a party at this time.
 7/22/2011Standard 1PIC was Amy
Observed, foods properly cooling under refrigeration, to assure 135°F-70°F is achieved in 2 hours and 135°F-41°F is achieved within a total of 6 hours to limit the growth of organisms.
Reportedly, foods are reheated in the oven and microwave to 165°F and above within two hours to limit the growth of organisms.
Foods were properly date marked throughout.
Consumer advisory is available for serving undercooked roasts/meats.
Observed, foods properly thawing in the walk-in cooler.
HOLDING: Observed the walk-in cooler contained and air temperature of 42.8°F and foods in the unit were holding from
35°F-43°F. Food and refrigeration units shall be maintained at 41°F and below, to limit the growth of organism.
Discussed with PIC to adjust the unit, and to monitor the temperatures.
  • R/4.5/4.4 Observed ice accumulation in the walk-in freezer on the ceiling, walls and surrounding the condenser unit. Clean and repair this area.
  • The dish machine was not checked during this inspection, operator did have three-vat with sanitizer and test kit.
  • The second banquet hall was not checked today, this hall was closed for the winter season.
 2/4/2011Standard2PIC was Amy
Observed, foods properly cooling under refrigeration, to assure 135°F-70°F is achieved in 2 hours and 135°F- 41°F is achieved within a total of 6 hours to limit the growth of organisms.
Reportedly, foods are reheated in the oven and microwave to 165°F and above within two hours to limit the growth of organisms.
Foods were properly date marked throughout.
Consumer advisory is available for serving undercooked roasts/meats.
Observed, foods properly thawing in the walk-in cooler
  • R/4.5/4.4 Observed ice accumulation in the walk-in freezer on the ceiling, walls and surrounding the condenser unit. Clean and repair this area.
  • R/6.4 Repair the floor in the beer walk-in cooler, to provide a cleanable surface.
  • 4.5 Clean the spill under the pop syrup rack.
  • 4.4 Repair the damaged counter edge under the coffee urns, to provide a cleanable surface.
  • 6.4 Resecure the hand sink to the wall in the women's employee restroom, and provide caulk in this area.
 8/6/2010Standard 1PIC was Amy
Reportedly, foods properly cooling under refrigeration, to assure 135°F-70°F is achieved in 2 hours and 135°F- 41°F is achieved within a total of 6 hours to limit the growth of organisms.
Reportedly, foods are reheated in the oven and microwave to 165°F and above within two hours to limit the growth of organisms.
Foods were properly date marked throughout.
Consumer advisory is available for serving undercooked roasts/meats.
TEMPERATURE MEASURING DEVICE: One long stem temperature measuring device was reading 35°F when placed in an ice bath. This device was calibrated today. Devices shall be accurate within +/-2°F to monitor temperatures of foods.

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