3.4- Pepperoni bread stored at room temperature for retail sale. Potentially hazardous foods shall be held cold at 41°F and below.
If pepperoni bread is to be stored at room temperature provide testing that it does not support bacteria growth.
3.5- Provide complete ingredient labels for the packaged foods in the retail area.
R5.4- Provide a mop sink to dispose of mop water.
3.2- Rack of doughnuts stored next to hand wash sink. Provide some type of cleanable divider between them to prevent contamination by splash.
4.4- Bakers table against wall is damaged in center of table an is collecting food debris. Resurface table to facilitate cleaning and prevent possible contamination.
C6.1- No screen on window with fan. Outer openings shall be tight fitting to prevent possible pest entry.
4.1- Provide an accurate thermometer in the front refrigerated case holding at 39°F thermometer reading 50°F.
6.4- Floor and wall junctures need more attention. Clean the floor more thoroughly.
4.5- Shelving below microwave and exterior of doughnut press are soiled. Clean this.
*4.5/4.6- Rolling pins stored soiled. Clean and sanitize equipment so to be clean to sight and touch.
7.0- Bottle with purple fluid was not labeled. Label all toxic chemicals to prevent confusion or misuse. Spray bottle was labeled during this inspection.
3.4/4.5- Small beverage cooler with cream cheese packets had an ambient air temperature of 45°F. Back of cooler had a large amount of ice accumulation. Cream cheese was relocated and reportedly cooler will be defrosted. Monitor cooler so it maintains
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