- 3.4- Hard boiled eggs in top of reach-in cooler at 44°F and cheese slices in refrigerated base at 46.6°F. Maintain potentially hazardous foods cold at 41°F and below. These foods were discarded during this inspection.
- 3.2- Bread stored next to raw steaks in walk-in cooler. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. Bread was relocated to the top shelf during this inspection.
- *4/5/4.4- Fryer baskets are soiled and are becoming damaged/separated. Clean and sanitize baskets and replaced as needed.
- 6.4- Floor under shelving in walk-in freezer had food debris build-up. Clean this.
- 3.2- Container with white powder on line was not labeled. Spray bottles with oil were not labeled. Label all foods with the common name to prevent misuse.
- 4.5- Clean the soiled shelf next to the upright cooler/freezer.
- C4.5- Black bar holder had debris build-up. Clean this.
- 3.2- Scoop stored inside ice maker. Store scoop in a clean dry location to prevent possible contamination.
- 5.4- Keep dumpster lids closed when not in use.
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1/12/2012 | Standard2 | |
- 7.1- Degreaser stored inside holder at the bar with mixing cups and liquor. Store toxic chemicals below and away from food and single-use items to prevent possible contamination. Degreaser was relocated.
- 5.1- Repair leaking mop sink. Plumbing shall be in good repair.
- 4.4- Replace torn gasket on bottom of four door freezer. Equipment shall be in good repair.
- C4.5- Clean the soiled gasket on the waitress cooler.
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8/4/2011 | Standard 1 | |
- 4.4/4.6- Dish machine is not reaching 180°F on the final rinse. Hobart was contacted during this inspection and food contact surfaces will be sanitized manually until dish machine is repaired.
- 3.4- Hard boiled eggs were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Eggs were dated during this inspection.
- 4.5- Interior of equipment storage bins throughout had food debris build-up. Clean this.
- R3.2- Label the bulk flour container on the grill line with the common name to prevent confusion or misuse.
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1/4/2011 | Standard2 | |
- All violations from the 7/13/2010 report have been corrected
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8/10/2010 | Follow Up 1 | |
- 3.4- Foods on top of the reach-in coolers were holding as follows: spinach dip 46°F, sliced cheese 57°F, shredded cheese 42°F, potatoes 43°F, pasta 46°F, rice 47°F, alfredo sauce 44°F. These foods were on top of two different reach-in coolers both holding
- 41°F and below on the bottom. One cooler was missing an insert on the top and the other is across from char broiler. Monitor foods and maintain at 41°F and below.
- 3.4- Mashed potatoes are prepared and cooled in an ice bath then put into small portions covered and stacked on top of each other in the walk-in cooler. Potatoes from yesterday had an internal temperature between 42°F and 55°F. Discussed properly cooling after the ice bath and not stacking foods to allow cooling. Potentially hazardous foods shall be cooled from 135°F to 70°F in two hours and from 70° to 41° for a total time of six hours. Potatoes will reportedly be discarded. Potatoes are reheated to order.
- */C3.4- Hotdogs were date marked 7/3. Ready-to-eat potentially hazardous foods shall be consumed within seven days.
- 4.5/4.6- A knife in the holder had food debris build-up. Mixer at the bar had food debris build-up. Food contact surfaces shall be cleaned to sight and touch.
- 4.1- Scoop for ice machine is cracked. Food contact surfaces shall be smooth and easily cleanable and free of cracks/damaged.
- 4.4- Following gaskets are torn: four door cooler, reach-in cooler across from fryers and reach-in cooler across from char broiler.
- Equipment shall be in good repair.
- 6.4- Ceiling around the vents are dusty. Clean this.
- 3.2- Label bulk flour container on the line with the common name to prevent confusion or misuse.
- 4.5- Gaskets on the waitress cooler and fryer basket handles have debris build-up. Clean this equipment.
- Note: Discussed the use of the three compartment sink. Sink us used to cool foods in an ice bath. Sink was intended to be a three compartment sink to wash, rinse, and sanitize utensils and is directly drained. If used for food preparation sink shall be indirectly drained.
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7/13/2010 | Standard 1 | |
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