*7.0 Unlabeled chemical bottle with pink liquid hanging above 3-compartment sink. Toxic materials shall be properly labeled to prevent misuse and/or confusion.
*7.1 Medicine and band-aids stored on top of pop syrup. Medicines shall be stored in a separate area, away from food.
*4.4 Wiping cloth sanitizer bucket under the front counter had a concentration of 100ppm. Sanitizer should be 200 ppm. Refill sanitizer bucket with proper concentration.
4.8 A box of cups was on the floor in the back room. Store cups six inches above the floor.
6.4 The ceiling vent above the dryer and the ceiling and light shield above 3-compartment sink are dirty. Clean these areas.
*3.4 Hot dog temperature in refrigerator was 49°F and pepperoni in refrigerator was 45°F. Ambient air temperature of refrigerator was 38°F. Take out smaller batches of pepperoni and hot dogs to maintain proper temperature of 41°F or below.
Hot dog temperature, cooking temperature was 170°F
12/30/2011
Standard2
6.2 Provide a sign or poster at employee handwashing sink notifying food employees to wash their hands.
6.4 Observed coats stored on boxes containing single-use cups. Store personal items in a designated area separate from food and single-use items.
Hot dog temperature: 158
Note: Soup is no longer on the menu.
12/17/2010
Standard2
2.2 Observed food employee wearing a watch. Food employees may not wear jewelry on their arms or hands except for a plain ring such as a wedding band. Note: Medical alert bracelets may be worn high on the arm.
6.4 Observed flies and fly strips located in food preparation area. Relocate fly strips to areas where the contamination of food and clean equipment cannot occur. Continue efforts to control and eliminate flies.
6.4 Clean the floor more thoroughly below stainless steel table across from the three-compartment sink and below the two-door refrigerator to remove food spills.
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