Health Report #111827

Establishment Name: Ypsi Arbor Lanes
Report Date: 02/05/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) pop machine nozzles Soiled Food contact surfaces like pop nozzles and cutting board on prep refrigeration unit not clean. Appear that hold kitchen was left without cleaning. All soiled food contact surfaces must be clean and sanitizer after each use. Correct by clean food contact surfaces. ,
Critical Backflow Prevention Device/Req Backflow prevention ice bin Not provided No air gap on drain line at ice bin and pop machine. Correct by providing air gap on all drain lines for condensation and equipment used to stored food. , ,
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) refrigerator Beyond consume by date Package ready to eat food pass the use by date on the package. Correct by discard all foods pass the use by date. Pic discarded expired food. Kitchen manager to submit risk control plan with in 10 day to address violation to prevent this from occurring in the future. ,
Critical Ready-to-Eat Food, Date Markin In house prepared ready-to-eat potentially hazardous food(s) refrigerator Improperly date marked Open packages of ready to use meat products stored in refrigeration unit with out date marking. Correct by date marking all ready to use meat products like ham with the open date or use by date on the container. ,
Critical Hot and cold holding Cold food item(s) reach in cooler Stored above 41 degrees F Phf's stored in reach-in-cooler of kitchen at 48 degrees f. Correct by discarding all phf in reach-in- cooler. Call for maintenance on unit. Sanitarian noted that the unit's thermostat was above 42 degrees. Sanitarian turn unit down. May correct temperature problem, if not call for maintenance. Kitchen manager must monitor unit temperature daily several times. Use monitoring charts to document temperatures. Pic discarded phf in refrigeration unit. Kitchen manager to submit to health dept. Risk control plan. ,
Critical Eating, Drinking or Tobacco Employee(s) N/A Smoking Ash tray with butts in food stored and preparation area. Correct by workers not smoking in food service. Worker must wash hands when returning to food service operations. ,
Normal Cleaning, Frequency/Restrictio Physical facilities/structures N/A Not clean Behind cabinets and drains of kitchen area are soiled and have container and bottle caps and etc. With dust and dirt. Correct by cleaning behind cabinets. ,
Normal Sanitizing Solution Testing De Sanitizer test kit N/A Not provided No test kit for sanitizer in kitchen or bar areas. Correct by providing test kit and use daily to measure concentration as stated on manufacturer's label for food contact surfaces. ,
Normal Ambient Temp. Measuring Device Air/water thermometer(s) reach in cooler Not accurate No thermometer in reach-in-cooler. Correct by placing an accurate reading thermometer in refrigeration unit. Use thermometer to take daily monitoring reading of each refrigeration unit. Each refrigeration unit to have a thermometer. , ,
Normal Clean Sight/Touch-No Accum/Enc Non-food contact surface(s) N/A Soiled Non food contact surface around deep fryer and pop machine not clean. Appear that food surface closed for the day without cleaning. Correct by clean soiled areas each day. ,
Normal Repairing Physical facilities restroom(s) In poor repair Men's restroom with broken toilet paper dispenser. Correct by replacing toilet dispenser. ,
Normal Ambient Temp. Measuring Device Air/water thermometer(s) N/A Not accurate Stab thermometer not calibrated. Correct by calibrating stab thermometer. Thermometer reads 8 degrees low. ,