- 7.0- Spray bottle with green fluid was not labeled. Blue fluid and green fluid were both labeled as glass cleaner. Properly label all toxic chemicals to avoid confusion or misuse.
- 4.5/4.6- Can opener blade has food debris build-up. Food contact surfaces shall be cleaned to sight and touch.
- 3.5- Provide complete ingredient labels for cakes and novelties in the retail freezer.
- 3.4- Chicken had a discard date of 1/4. Ready-to-eat foods shall be consumed within seven days.
- 4.4- Gaskets on the two door upright back cooler and reach-in two door freezer are torn. Equipment shall be in good repair.
- 5.1- Three compartment sink is leaking. Plumbing shall be in good repair.
- 4.5- Fan inside back upright cooler is moldy/dusty. Bucket of soiled, moldy water in bottom of unused ice cream freezer. Clean this equipment.
- 6.4- Replace missing floor tiles in front of the three compartment sink to facilitate cleaning.
- 4.2- Caulk behind hand sink is dirty and missing. Caulk this area to facilitate cleaning.
- 4.1- Thermometer in the two door upright cooler across from three compartment sink is reading 10°F and actual temperature is
- 41°F. Provide an accurate thermometer.
- 6.2- Replace burned out light above unused ice cream unit.
- RETAIL
- *4.4/3.2- Retail case had an ambient air temperature of 42°F and sandwich in case at 50°F. Repair unit and maintain foods at
- 41°F and below. Foods were discarded during this inspection.
- 3.2- Yogurt had price tag covering manufacturer sell by date. Do not cover this date with price tags.
- R6.4- Walls in the walk-in cooler are peeling. Refurbish wall to facilitate cleaning and prevent possible contamination.
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1/5/2012 | Standard2 | |
- 3.4/4.4- Top of reach-in cooler had an ambient air temperature of 51°F and bottom 44°F. Foods on top were as follows: chicken
- 44°-48°F, cut tomato 46°F, shredded cheese on bottom 43.5°F. Repair unit in order to maintain 41°F and below. Discard any contaminated foods.
- *7.1- Bottle of Clorox stored on shelving with lids and above spoons. Store toxic chemicals below and away from food and singleuse items to prevent possible contamination.
- *4.5/4.6- Clean and sanitize can opener blade and clean the bracket they are soiled.
- 4.1- Provide an accurate thermometer in the one door reach-in with ice cream toppings on top. Currently at 41°F. Monitor this cooler is appears condenser may have ice accumulation.
- RETAIL
- R6.1- Replace the broken self-closure on the back delivery door.
- R6.4- Walls in the walk-in cooler are peeling. Refurbish walls to facilitate cleaning and prevent possible contamination.
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8/5/2011 | Standard 1 | |
- DAIRY QUEEN
- *7.0- Spray bottle with blue fluid was not labeled. Label all toxic chemicals to avoid confusion or misuse.
- 4.1- Provide accurate thermometers in both reach-in coolers to assure 41°F or below is being maintained. Current thermometers were inaccurate greater than 5°F.
- 4.5- Bottom of the white upright freezer has debris build-up. Clean this.
- RETAIL
- */R 7.0- Spray bottle with purple fluid was labeled. Label all toxic chemicals to avoid confusion or misuse.
- *4.4- QAC sanitizer in spray bottle was greater than 400 ppm. Maintain sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces.
- R6.1- Self closure on rear door is broken. Repair in order to provide a self closing door.
- R4.8- Stir sticks are not protected by contamination from the public. Provide individually wrapped stirrers or an approved dispenser.
- *7.1- Air freshener stored on shelving with single-use items. Store toxic chemicals below and away from food and single-use items.
- 6.4- Walls in the walk-in cooler are peeling. Refurbish cooler walls to facilitate cleaning.
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1/19/2011 | Standard2 | |
- *3.4 Observed the provolone cheese was holding at 42°F. Maintain foods at 41°F and below to limit the growth of organisms.
- Note: The majority of the foods in this unit just reached 41°F. Recommend to adjust this unit.
- 6.4 Clean the floor surface surrounding the hot water tank, which is soiled.
- 6.4 Repair the damaged wall strip by the retracting door, to provide a cleanable surface.
- 4.4 Repair the damaged door seal on the shared walk-in cooler, to provide a cleanable surface and to facilitate with temperature maintenance.
- 4.5/4.4 Repair or clean the rusty rolling rack in the walk-in cooler, to provide a cleanable surface.
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12/10/2010 | Standard2 | |
- DAIRY QUEEN
- 3.4/4.4- Reach-in cooler had an ambient air temperature of 45°F. Sliced tomatoes at 46°F, chicken 49°F, and hotdogs 42.7°F.
- Maintain potentially hazardous foods at 41°F and below. Maintenance was contacted during this inspection.
- 4.1- Provide an accurate long stem thermometer that ranges 0-220°F to monitor potentially hazardous food temperatures.
- Reportedly one is on order.
- 4.1- Provide accurate thermometers in both reach-in coolers to assure 41°F and below is being maintained.
- 4.5/6.4- The following areas are dirty: cabinet below the blenders, bottom of white freezer, and floor under the three compartment sink. Clean these areas.
- 4.1- Duct tape covering a plastic food container. Discard container and provide an easily cleanable food container.
- RETAIL
- 3.2- Jugs of juice and milk stored in ice machine. Ice may not be used to cool foods if ice is used for human consumption. Remove foods and discard ice.
- 7.0- Spray bottle with purple fluid label is worn off. Clearly label all toxic chemicals to avoid confusion or misuse.
- 4.8- Stir sticks are not protected by contamination from the public. Provide individually wrapped stirrers or an approved dispenser.
- 6.1- Self closure on rear door is broken. Repair in order to provide a self closing door.
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7/20/2010 | Standard 1 | |
- *3.4 Observed shredded cheese in the solo cups was holding at 44°F. Maintain foods at 41°F and below to limit the growth of organisms.
- *3.4 White eggs were dated 6/7. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *4.5/4.6 Observed the pop nozzles were soiled and contained what appeared to be a mold like growth. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *7.1 Observed Clorox Clean-up was stored hanging on the equipment rack. Toxic chemicals shall be stored in a separate designated area from food and equipment to prevent cross-contamination.
- 4.1 Provide a thermometer in the reach-in unit with the breakfast items, currently holding below 41°F.
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6/23/2010 | Standard 1 | |
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