- */C7.1 Observed glass cleaner stored on keg cooler next to plastic cups. Properly store poisonous/toxic chemicals separate from food and equipment to prevent possible contamination.
- *4.1 Two of three long stem probe thermometers are inaccurate. Thermometers shall be accurate within +/-2°F in order to determine proper cooking/holding temperatures of foods. Educated Person-in-Charge how to calibrate thermometers. Digital thermometer is accurate.
- */C3.2 Observed raw chicken box stored on top of raw steak boxes. Store raw chicken below steaks to prevent possible crosscontamination.
- R4.1- Non-commercial equipment throughout including refrigerator, freezers and Crockpot. Provide commercial grade equipment.
- Note: Observed bagged jerky without inspection mark, and home canned vegetables on premises. Reportedly, these are for personal use and not sold to customers. Please be reminded all foods served must be from an approved source.
- Note: Upon file review, it appears the four compartment sink did not have a final plumbing inspection. Plumbing permit has expired. Obtain a new plumbing permit and schedule final plumbing inspection. Reportedly, one compartment of the four compartment sink is for handwashing purposes. In addition, the four compartment sink is to be used to wash, rinse, and sanitize beverage glasses. Another three-compartment sink (with grease trap in rear storage area) was approved in 2000 by Frank
- Brykalski, plumbing inspector with this office. Please use this sink to wash, rinse, and sanitize grease soiled utensils, food equipment, etc.
- Please fax most recent water sample result to (330) 723-9650.
- Hot dog: 135+
- Hamburger 145°F
|
5/11/2012 | Standard 1 | |
- 4.2- Provide a QAC test strip kit.
- R4.1- Non commercial eqipment throughout including refrigerator, freezers and Crockpot. Provide commercial grade equipment.
- 4.1- Porivde a thermometer in the white upright cooler.
- Hotdog 143°F
- Hamburger 142°F
- Chili 141°F
- Smoker used of the summer will be returned and no longer offered as a menu item.
|
9/21/2011 | Standard2 | |
- 4.1- Non commercial equipment throughout including but not limited to refrigerator, freezers, and Crockpot. Equipment used in a food service operation must be commercial grade and listed with an approved testing agency (NSF).
- *3.4- Open hotdogs were not date marked. Ready-to-eat foods shall be date marked when they are opened and consumed within seven days.
- Notes:
- Digital thermometer available for use.
- Foods are cooked on an outside grill. Reportedly a smoker will be purchased to cook pork. Please provide the manufacturer name and model number of the unit. Be sure this equipment is commercial grade.
- Please fax (330)723-9650 the water sample results. Reportedly this was just taken about two weeks ago.
- Hamburgers holding 153°F, pepper soup 168°F and hotdogs 153°F.
|
4/14/2011 | Standard 1 | |
- R4.1- Non commercial equipment throughout including microwave, freezer, cooler. Equipment used in a food service shall be commercial grade.
- 3.2- Scoop stored inside the ice machine. Store scoop outside the machine to prevent contamination.
- *3.4- Chili was not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- *3.2- Raw chicken stored bottom shelf with beef sticks. Separate raw animal foods from ready-to-eat to prevent cross contamination.
|
8/10/2010 | Standard2 | |
Restaurant representatives - add corrected or new information about Deerpass Golf Course, 5886 Greenwich Road, Seville, OH »