- R/*4.5/4.6 Wash, rinse, and sanitize, the ice machine shield which contains a mold-like growth. Surfaces shall be clean to sight and touch.
- R/4.4 Cracked handle on the existing chest freezer and the top of the chest freezer was damaged. Equipment shall be in good repair.
- 6.4/4.5/4.4 The following areas were soiled or damaged:
- R/- cabinets and floor under the fryer units were soiled
- R/- door seal on the walk-in cooler is damaged R/- door seals on the reach-in unit was damaged
- R/- floor/wall junctures throughout the bar area were soiled
- - damaged caulk under the hood unit
- 6.2 Repair the non-functioning light fixture under the hood unit, to provide lighting requirements as specified in OAC 3717.
- 4.1 Provide an accurate thermometer in the reach-in unit currently holding at 36°F, to assure 41°F and below is maintained.
- R/6.4 Repair the ceiling surface in the unisex restroom, to provide a cleanable surface.
- R/6.4 Continue to repair the damaged floor tiles in the cook's area.
- R/3.2 Label the squeeze bottle with the name food, to avoid confusion and misuse.
- Note: Operator added Adcraft Panini and a Cadco Convection oven to the operation.
- Discussed blanched fries with the PIC.
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3/30/2012 | Standard 1 | |
- R/*4.5/4.6 Wash, rinse, and sanitize, the ice machine shield and the interior bin of the ice machine bin which contains a mold-like growth. Surfaces shall be clean to sight and touch.
- *4.4 The chlorine sanitizer in the wiping cloth bucket was greater than 200ppm. Maintain chlorine sanitizer at 50-200 ppm in order to effectively sanitize.
- R/4.4 Cracked handle on the existing chest freezer and the top of the chest freezer was damaged. Equipment shall be in good repair.
- 6.4/4.5/4.4 The following areas were soiled or damaged:
- - caulk on the interior of the ice machine and the interior bin is damaged
- R/- cabinets and floor under the fryer units were soiled
- R/- door seal on the walk-in cooler is damaged R/- door seals on the reach-in unit was damaged
- - floor/wall junctures in the bar area by the hand sink were soiled
- - the interior of the reach-in unit door is cracked. Clean or repair these areas.
- R/6.4 Repair the ceiling surface above the ice machine and by the walk-in cooler, and in the unisex restroom, to provide a cleanable surface.
- R/6.4 Continue to repair the damaged floor tiles in the cook's area.
- 5.4 Provide a cleanable, sloped to drain surface under the dumpsters.
- 3.2 Label the squeeze bottle with the name food, to avoid confusion and misuse.
- 4.0 Observed containers holding packaged condiments were damaged. Equipment shall be in good repair in order to be effectively washed, rinsed, and sanitized.
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11/16/2011 | Standard2 | Person-in Charge present: Mary (cook) and Nick
HOLDING: Refer to the log below foods marked with an asterisk were holding at improper temperatures. Maintain foods at 135°F to limit the growth of organisms.
TEMPERATURE MEASURING DEVICES: Observed two temperature measuring device were inaccurate. Temperature measuring device shall be accurate with +/- 2°F to monitor temperatures of potentially hazardous foods. These devices were calibrated today
Operation is not reheating any products in bulk and Risk Level classification will be changed to a risk level 3 for the
20012-2013 licensing year.
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- *4.5/4.6 Wash, rinse, and sanitize, the ice machine shield and the interior bin of the ice machine bin which contains a mold-like growth. Surfaces shall be clean to sight and touch.
- R/4.4 Cracked handle on the existing chest freezer. Equipment shall be in good repair.
- 6.4/4.5/4.4 The following areas were soiled or damaged: R/- cabinets and floor under the fryer units were soiled
- R/- door seal on the walk-in cooler is soiled
- R/- door seals on the reach-in unit and freezer on the cook's line are damaged
- - soiled door seal on the upright freezer is soiled
- - fan covers in the walk-in cooler were dusty
- - interior of the cooler with the juices in the bar area is rusty
- - damaged wall surface in the kitchen are above the preparation sink
- - damaged cabinet surface under the preparation sink
- - floor/wall junctures in the bar area
- Clean these areas.
- R/6.4 Repair the ceiling surface above the ice machine and by the walk-in cooler, to provide a cleanable surface.
- R/5.4 Provide covered can in the unisex restroom.
- R/6.4 Continue to repair the damaged floor tiles in the cook's area.
- 6.2 Observed 3 foot-candles of lighting in the men's restroom. Provide 20 foot-candles of lighting in these areas.
- 5.4 Provide a cleanable, sloped to drain surface under the dumpsters.
- 5.4 Keep the dumpster lids closed to prevent pest entry.
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5/23/2011 | Standard 1 | Person-in Charge present: Mary (cook) and Nick
HOLDING: Refer to the log below foods marked with an asterisk were holding at improper temperatures. Maintain foods at 41°F and below, to limit the growth of organisms. The walk-in cooler was adjusted today.
DATE MARKING: The following food items contained improper date marking:
- Hard boiled eggs were dated 5/11/11 - two packages of turkey, salami, and pepperoni were lacking a date marking
Potentially hazardous foods shall be dated to day of preparation and shall be used or discard in seven calendar days. PIC discard these foods.
Observed one accurate temperature measuring devices was available for use.
Cook's reach-in cooler was not turned on during this inspection and was not checked.
Operation is not reheating any products in bulk and Risk Level classification will be monitored during the next standard inspection.
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- R/*4.5/4.6 The pop gun holders were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/*5.1/2.4 The hand sink was not properly draining, so the water to the hand sink was turned off. Plumbing shall be maintained in a state of good repair. Hot and cold water shall be available for proper hand washing. Repair these areas. Repair man was onsite to make needed repairs today.
- R/4.4 Cracked interior on existing chest freezer. Equipment shall be in good repair. Note: If chest freezer is replaced in the future, obtain a commercial grade NSF approved or equivalent equipment.
- 6.4/4.5 The following areas were soiled:
- - door seals on the cook's freezer
- R/- cabinets and floor under the fryer units
- - slicer blade guard and surrounding area
- - door seal on the walk-in cooler
- - floor under the walk-in cooler racks
- - ice accumulation in the chest freezer
- - exterior of the bulk food containers
- Clean these areas.
- R/6.4 Repair the ceiling surface above the ice machine and by the walk-in cooler, to provide a cleanable surface.
- R/5.4 Provide covered can in the unisex restroom.
- 6.4 Continue to repair the damaged floor tiles in the cook's area.
- 6.4 Repair the damaged, duct tape wall tiles in the storage area, to provide a cleanable surface.
- 5.1 Hot water was lacking in the preparation sink which was temporarily being used as a hand sink, and the third sanitizing vat of the three vat sink was leaking. Plumbing shall be maintained in a state of good repair.
- 4.4 Observed two damaged door seals on the reach-in cooler, damaged caulk at the counter back splash juncture behind the preparation and hand sink. Repair these areas.
- 6.2 Observed 6 foot-candles of lighting in the men's restroom, and a non-functioning light fixture in the unisex restroom. Provide 20 foot-candles of lighting in these areas.
- Notes: This inspector was unable to check the pad under the dumpster, due to snow fall.
- Food preparation for the day begins at 8:00 am and the kitchen opens at 10:00am 10:30am daily.
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12/6/2010 | Standard2 | Person-in Charge present: Mary (cook) and Nick
HOLDING: Refer to the log below foods marked with an asterisk were holding at improper temperatures. Maintain foods at 41°F and below, to limit the growth of organisms.
DATE MARKING: The following food items were date marked but beyond seven calendar days:
- Nacho cheese was dated 11/26/10 - Chili was dated 11/27/10
Potentially hazardous foods shall be dated to day of preparation and shall be used or discard in seven calendar days. PIC discard these foods.
Observed one accurate temperature measuring devices was available for use.
PROTECTION FROM CONTAMINATION FROM HANDS: Observed the cook touch a roll with bare hands. Employees shall use gloves, deli tissue paper or suitable utensil, when handling ready-to-eat foods. PIC was educated on this requirement.
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- R/*4.5/4.6 The pop gun holders, two pairs tongs, and two knives in the knife box were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/*5.1/2.4 The hand sink was not properly draining, so the water to the hand sink was turned off. Plumbing shall be maintained in a state of good repair. Hot and cold water shall be available for proper hand washing. Repair these areas.
- *4.4 Observed greater than 200 ppm of chlorine in the wiping cloth bucket. Maintain chlorine sanitizing solution at 50-200 ppm in order to effectively sanitize.
- R/4.4 Cracked interior, and lid surface and handle on existing chest freezer. Equipment shall be in good repair. Note: If chest freezer is replaced in the future, obtain a commercial grade NSF approved or equivalent equipment.
- 6.4/4.5 The following areas were soiled:
- R/- cabinets under the fryer units
- Clean these areas.
- R/5.4 Provide a cleanable sloped to drain surface under the card board receptacle.
- R/4.4 Repair the damaged door seal on the keg cooler, to facilitate with temperature maintenance.
- 3.2 Label squeeze bottles with the name food to avoid confusion and misuse.
- 5.1 Repair the hole in the top of the preparation sink faucet. Plumbing shall be maintained in a state of good repair.
- 6.4 Repair the ceiling surface above the ice machine to provide a cleanable surface.
- 5.4 Provide covered can in the unisex restroom.
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6/2/2010 | Standard 1 | Person-in Charge present: Mary (cook) and Nick
HOLDING: Refer to the log below foods marked with an asterisk were holding at improper temperatures. Maintain foods at 41°F and below, to limit the growth of organisms.
DATE MARKING: The following food items were lacking date marking:
- pepperoni and salami were dated 5/26/10
Potentially hazardous foods shall be dated to day of preparation and shall be used or discard in seven calendar days. PIC was asked to properly date or discard these foods.
Observed one accurate temperature measuring devices were available for use.
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