- 3.2 Label the oil squeeze bottle or shelf if sits on with the name of the food, to avoid confusion and misuse.
- R/4.4 Repair the torn door seals on the Randell reach-in unit, & freezer.
- 6.4 Continue to clean the floor under the cook's equipment.
- 6.4 Clean the floor/wall juncture under the 3-vat sink, and surrounding the grease trap.
- 3.2 Store the sugar scoop in the food with the handle extended outward. Scoop was buried in the sugar.
- Notes: Discussed slacking foods at room temperature with PIC.
- No foods were prepared during this inspection.
- *3.0 Observed a stalk of bagged celery was discolored and unwholesome. Foods shall be safe wholesome, and unadulterated.
- PIC discarded unwholesome food.
- 4.5 Clean the soiled shelves in the walk-in cooler.
- R/*3.2 Raw eggs were stored above and with ready-to-eat foods in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross- contamination.
- *3.4 Taco meat was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in 7 calendar days.
- 4.4 Repair the damaged door seals on the keg cooler.
- 6.2 Provide hand washing signs in the restrooms to inform employees where to wash hands.
- Notes: Operation prepares foods Tuesday, Wednesday, and Friday evenings.
- Crock pots and Microwave are used for personal use.
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2/24/2012 | Standard2 | |
- 4.4 Repair the door frame area on the 3-door sliding unit in the bar area, which is damaged.
- 4.4 Repair the damaged door seal on the Randell freezer unit.
- *3.2 Raw eggs & sausage were stored above limes, lemons, and oranges in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination.
- *4.0 Observed a paint brush (3") in the utensil drawer. Provide an approved food-grade brush. Chemicals used to treat paint brushes can be omitted into food products, & be a contaminant.
- 4.5 Clean the interior of the white cabinet with cleaning supplies under the 3-vat drain board, which is soiled.
- 4.4/4.5 Clean the pooling water in the Randell reach-in unit. Make any needed repairs.
- 4.5 Clean the interior of the steam table wells which contain mineral deposits.
- R/*3.4/4.4 Observed the reach-in unit contained an air temperature of 44-45°F, the butter was holding at 43°F, mozzarella cheese was holding at 43°F. Repair this unit. Foods and refrigeration units shall be maintained at 41°F and below, to limit the growth of organisms.
- 4.1 Provide a thermometer in the reach-in cooler.
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9/16/2011 | Standard2 | |
- R/4.4 Repair the rusty shelves in the reach-in cooler.
- 5.4 Keep the dumpster lid closed to prevent pest entry.
- 4.4/6.4 Repair or remove from premise the non-functioning Randell unit.
- *3.4 Butter was holding at 44°F, and American cheese was holding at 45°F, and 45°F on the top of the reach-in unit. Foods shall be maintained at 41°F and below to limit the growth of organisms.
- *3.4 Raw eggs were stored with and above ready-to-eat foods in the walk-in cooler. Foods shall be stored separate from or not above ready-to-eat foods to prevent cross contamination.
- *3.0 Observed cream cheese in the walk-in which appeared to have mold growth. Foods shall be safe wholesome and unadulterated. Discard this food item.
- C/*7.1 Chaffing fuel was stored with and above ready-to-eat foods. Store toxic chemicals from a separate designated area from food and equipment to prevent cross-contamination.
- 6.4 Clean the floor wall junctures under the three vat sink, which stained or soiled.
- 6.4 Repair lacking ceiling tile by the walk-in cooler, to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixture in the dish area, to provide 20 foot-candles of lighting.
- 4.5 Clean the exterior of the popcorn popper which contains food accumulations.
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1/14/2011 | Standard2 | |
- R/4.4 Repair the rusty shelves in the reach-in cooler.
- 6.4 Clean the ceiling vent by the hood, which is soiled.
- 4.5 Clean the door seals on the reach-in unit.
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8/25/2010 | Standard 1 | |
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