Health Report #104720

Establishment Name: L.O.O.M. Ypsi Lodge # 782
Report Date: 02/14/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot Water and Chemical N/A N/A N/A The dishmachine was not dispensing any sanitizer at time of inspection. 50 ppm cl is required. The line for the sanitizer did not have a straight rod on the end of it and it had curled up in the bucket with the open end coming out of the liquid sanitizer. Repaired/corrected at time of inspection and is now dispensing 50 ppm cl.
Critical Cooling Methods N/A N/A N/A Chilis and cheese sauce are being stored in original containers that they were heated up in and held hot in, covered when hot and placed into the cooler to cool. This process of cooling and reheating will occur as many as three times in a row. This is an incorrect cooling process. After the initial cook, any chili to be carried over must be properly cooled in a shallow pan no more than two inches deep. Use two or three pans if necessary and cool rapidly uncovered in cooler from 135 to 70 degrees f in the first two hours and 70 to 41 in an additional two hours. Use one pan/portion at a time to reheat next day to 165 degrees f in two hours. All containers where food is kept for hot hold must be cleaned at the end of each day. Food must be maintained at 135 degrees f during the hot holding process. Corrected by discussion and will place food into shallow containers in the future to expedite the cooling process. Noodles found in the upright cooler in the kitchen in 9 qt container with excess moisture from evaporation on the underside of the cover indicative of an improper cooling process. It is apparent that the noodles went into the container too hot to rapidly cool. Corrected by discarding the noodles. Retrain people using the kitchen and bar employees as to proper cooling techniques as indicated above.
Normal Removing Dead or Trapped Birds N/A N/A N/A Dead box elders were found in the rear storage area on the floor and on the shelves. Clean now and place on a more frequent cleaning schedule. In addition find source of infestation and eliminate and seal access. Exterminator comes monthly.