- 4.5/4.6- Knife stored in holder has debris build-up. Clean and sanitize food contact surfaces to sight and touch. Knife was relocated to be cleaned and sanitized.
- 4.4- QAC sanitizer in wiping cloth bucket over 400 ppm. Maintain sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces. More water was added to the wiping cloth buckets.
- 6.3- Purse and cloths stored on waitress counter next to cereal. Store employee personal items separate from food and single-use items.
- 4.4- Can opener blade appears to have metal shavings around the blade. Replace or sharpen blade to prevent possible contamination.
- CHEMICAL STORAGE - A bottle of "Green Works" was observed on counter next to clean plates. Poisonous/toxic materials shall be stored separate from food, clean equipment, single-use articles, etc. to prevent possible contamination. PIC moved bottle to chemical storage area.
- COOLING - Lasagna soup made on 2/12 had an internal temperature of 43.5°F. Cooked potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within 6 hours. Discussed proper cooling with PIC.
- - One accurate long stem thermometer available for use.
- - Consumer advisory is properly noted on the menu.
- - Use of chill sticks for soups.
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2/13/2012 | Standard2 | Person-in-charge was Jen.
PERSONNEL CLEANLINESS - Open beverage observed on cutting board in cooks area. Food employees may not eat or drink in areas where contamination of food or clean equipment can occur. Employees may drink from covered containers. PIC put a cover on beverage container during inspection.
COLD HOLDING - Flour with chicken chunks on the line in cooks area. Flour used for breading shall be sifted and/or changed every 4 hours or kept under refrigeration. Flour will be discarded by cook today.
COLD HOLDING - Foods were cold holding at improper temperatures. See temperature log below (*). Discussed proper cold holding with PIC.
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- 4.5 Clean the vent covers in the kitchen in order to remove dust build-up.
- 6.4 Observed a small water leak from the ceiling in the dish area. The leak is not dripping onto food or equipment at this time.
- Make necessary repairs.
- 6.4 Observed water damaged ceiling tiles throughout. Make any necessary repairs and replace the tiles.
- C/3.2 Observed a wet wiping cloth hanging behind the breakfast counter. Maintain wet wiping cloths stored in sanitizing solution between uses in order to prevent possible contamination.
- 3701-21-02 Unable to locate the current Food Service Operation license. Display the current license on site. Call MCHD if a duplicate license is needed.
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9/20/2011 | Critical Control Point 1 | DATE MARKING: Observed a pan of red skin potatoes, cooked on 9/16, lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the potatoes today.
-One accurate long stem thermometer available for use.
-Observed proper chemical storage and labeling throughout.
-PIC reported proper thawing procedures, under refrigeration.
-Observed proper raw animal food storage.
-Consumer advisory is properly noted on the menu.
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- Observed proper raw animal storage.
- Observed proper cooling under refrigeration.
- Observed proper reheating on the stovetop.
- CHEMICAL: A spray bottle of Greenworks cleaner was stored on a cutting board with containers of dried cranberries and chopped walnuts. Store chemicals and cleaners in an area separate from food to prevent possible contamination. Discussed with the PIC.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed a cook, with gloved hands, crack eggs, slice bread and an English muffin, place them in the toaster, butter the toast and muffin and proceed to crack eggs/cook with out changing gloves or washing hands. Also, observed bare hand contact with ready-to-eat foods. Change single-use gloves after contamination occurs and properly wash hands prior to using single-use gloves. Take measures to prevent cross contamination. Prevent bare hand contact by wearing single-use gloves and/or using utensils. Discussed this issue with the cooks and the PIC.
- HANDWASHING: During the inspection this inspector only observed one hand sink located next to the dish machine. After reviewing the file and the plans at the MCHD, I observed a designated hand sink located next to the Trunnion Kettle. I recall a cutting board placed on top of the sink. The sink needs to be accessible at all times for hand washing. Remove the cutting board so the food employees have access and can facilitate proper hand washing. Discussed with PIC.
- PIC: The person-in-charge shall correct all violations and shall maintain compliance with the Ohio Uniform Food Safety Code.
- TEMPERATURE LOG CONTINUED: pancake batter, on the counter 52°F* cut water melon, in the cook's reach-in 45°F*
- SALAD REACH-IN ham 48°F* cut melon 44°F* cheese slices 51°F* boiled eggs 51°F* raw hamburgers 46°F* chicken salad 48°F* sliced tomatoes 50°F* raw chicken 47°F*
- BELOW THE SALAD REACH-IN rice 46°F* hot dogs 43°F* sliders 44°F* cut water melon 48°F* raw chicken 45°F*
- *4.5/4.6 Observed build-up on the ice guard inside the ice machine. Clean and sanitize this to sight and touch.
- 4.5 Clean the door seal on the one door reach-in freezer.
- 4.4 Replace the torn door seal on the walk-in freezer door.
- 4.2 Provide a Chlorine test paper kit and a Quaternary Ammonium chlorine test paper kit.
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2/24/2011 | Critical Control Point 1 | Persons-in-charge was Arno
Consumer advisory with a disclosure and reminder statement was available on the menu.
Observed proper thawing under refrigeration.
Observed date marking.
Observed proper chemical labeling and storage.
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- The following are repeat violations from the September 20, 2010 inspection:
- 4.4 Replace the torn left door seal on the cook's reach-in cooler.
- 4.4 The cook's reach-in in unit and the salad unit have an ambient air temperature above 41°F. Maintain air temperature well below 41°F in order to hold potentially hazardous foods at 41°F and below. Maintenance was called and was repairing the units during the inspection.
- 4.5/6.4 The following items are soiled, dusty and or dirty:
- -the floor below the servers equipment
- Clean these items at a frequency to prevent build-up and accumulation.
- *3.4 The following potentially hazardous foods are holding at improper temperatures: salad unit: raw chicken 45°F, ham 52°F, cut melon 42°F, cheese slices 42°F°F, boiled egges 45°F, raw hamburgers 42°F, sliced tomatoes 43°F, rice 44°F, hot dogs 46°F, sliders 43°F cooks reach-in unit: gyro meat 49°F, cheese slices 46°F, feta cheese 42°F (the top of the reach-in unit is frozen.
- Have the units serviced and repaired. Potentially hazardous foods shall hold cold at 41°F and below. Relocate the PHF's and place them into functioning refrigeration units or place them on ice in order to maintain 41°F.
- Note: monitor the air temperature in the refrigeration units. Change the filters as needed.
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9/24/2010 | Follow Up 1 | |
- Observed proper raw animal storage.
- Observed proper cooling under refrigeration.
- Observed proper reheating on the stovetop.
- CHEMICAL: A spray bottle of Greenworks cleaner was stored on a cutting board with containers of dried cranberries and chopped walnuts. Store chemicals and cleaners in an area separate from food to prevent possible contamination. Discussed with the PIC.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed a cook, with gloved hands, crack eggs, slice bread and an English muffin, place them in the toaster, butter the toast and muffin and proceed to crack eggs/cook with out changing gloves or washing hands. Also, observed bare hand contact with ready-to-eat foods. Change single-use gloves after contamination occurs and properly wash hands prior to using single-use gloves. Take measures to prevent cross contamination. Prevent bare hand contact by wearing single-use gloves and/or using utensils. Discussed this issue with the cooks and the PIC.
- HANDWASHING: During the inspection this inspector only observed one hand sink located next to the dish machine. After reviewing the file and the plans at the MCHD, I observed a designated hand sink located next to the Trunnion Kettle. I recall a cutting board placed on top of the sink. The sink needs to be accessible at all times for hand washing. Remove the cutting board so the food employees have access and can facilitate proper hand washing. Discussed with PIC.
- PIC: The person-in-charge shall correct all violations and shall maintain compliance with the Ohio Uniform Food Safety Code.
- TEMPERATURE LOG CONTINUED: pancake batter, on the counter 52°F* cut water melon, in the cook's reach-in 45°F*
- SALAD REACH-IN ham 48°F* cut melon 44°F* cheese slices 51°F* boiled eggs 51°F* raw hamburgers 46°F* chicken salad 48°F* sliced tomatoes 50°F* raw chicken 47°F*
- BELOW THE SALAD REACH-IN rice 46°F* hot dogs 43°F* sliders 44°F* cut water melon 48°F* raw chicken 45°F*
- *4.5/4.6 A knife in the knife holder was soiled.
- The can opener blade is soiled. Clean and sanitize food contact surfaces to sight and touch after use.
- 4.3/4.4 Caulk is hanging below the hood, above the char grill. Remove and replace the damaged caulk.
- 3.2 The powdered sugar shaker need to be labeled.
- 4.3/4.4 Replace the missing and/or damaged caulk at the dish machine and hand sink.
- 6.4 Store the two wet mops in a manner to allow air drying.
- 4.4 Replace the torn left door seal on the cook's reach-in cooler.
- 4.4 The cook's reach-in in unit had an air temperature of 44°F and the salad reach-in had an air temperature of 45°F. Maintain air temperature well below 41°F in order to hold potentially hazardous foods at 41°F and below. Maintenance was called and was repairing the units during the inspection.
- 4.5/6.4 The following items are soiled, dusty and or dirty:
- -build-up on the edges of the salad flip top (where pans are inserted)
- -sides of the char grill
- -sides of the flat grill
- -sides of the fryers
- -hood above the char grill
- -the Lasko fan is dusty
- -door seal on the reach-in freezer
- -the ceiling fans throughout
- 4.5/6.4 continued:
- -all the ceiling fans are dusty and the surrounding ceiling tiles
- -the floor edges in the dry storage room
- -door seals on the ice cream freezer
- -ice build-up in the walk-in freezer
- -the floor below the servers equipment
- Clean these items at a frequency to prevent build-up and accumulation.
- 3.2 Observed wet wiping cloths on the counters throughout the operation. Store the wet wiping cloths in buckets of sanitizing solution between use to prevent the growth of organisms.
- Note: monitor the air temperature in the refrigeration units. Change the filters as needed.
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8/20/2010 | Critical Control Point 1 | Persons-in-charge was Stacey
One accurate long stem thermometer was available for use.
Consumer advisory with a disclosure and reminder statement was available on the menu.
REPEAT
COLD HOLDING: The three door reach-in salad unit's air temperature was holding at 45°F, and foods in this unit were holding at 43-51°F. The four door reach-in unit's air temperature was holding at 44°F, and foods in this unit were holding at 39°F-47°F. Maintain potentially hazardous foods and refrigeration units at 41°F and below. PIC was informed of the issue. The refrigeration company was called and arrived during the inspection. The salad unit had a soiled filter and a leak. The filter was to be changed, the leak to be repaired and the unit to be recharged. The four door reach-in unit had a soiled filter that was replaced. The temperatures began to drop during the inspection. PIC shall monitor the temperature in the refrigeration units. PIC shall change the filters on the units as needed.
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