*3.4/4.4 Observed the retail case with cheese contained an air temperature of 41°F. Additionally yogurt cheese, Colby cheese, pepper jack cheese and semi-soft yogurt cheese were holding at 41-45°F. Maintain foods at 41°F and below to limit the growth of organisms.
3.5 Packaged cookies were lacking ingredient labels with the weight, name of the food, ingredients in descending order, and the manufacturer's name and address.
R/6.4 Continue repairs in the restroom to provide cleanable wall and ceiling surfaces, and base cove at the floor/wall juncture.
R/6.4 Repair the chipping wall and ceiling surface in the walk-in cooler, and the uncleanable wall surface above the three vat sink.
8/10/2011
Standard 1
*3.4/4.4 Observed the walk-in cooler storing eggs contained an air temperature of 59°F, also the retail case with cheese contained an air temperature of 40-45°F. Additionally butter, Colby cheese, marble cheese, and yogurt cheese were holding at 42-
50°F. Maintain refrigeration units and foods at 41°F and below to limit the growth of organisms. Eggs were relocated to the retail case and a fabric lining the retail case was removed to facilitate with air flow.
3.2 Store cones six inches off the floor to facilitate cleaning and to prevent contamination.
3.5 Packaged bakery was lacking the weight, and the packaged candies were lacking the weight and the manufacturers address, and the Double chocolate and chocolate zucchini bread was lacking ingredient labels. Provide these.
R/6.4 Continue repairs in the restroom to provide cleanable wall surfaces, and base cove at the floor/wall juncture.
6.4 Clean the floor in the walk-in cooler especially under the storage racks.
R/6.4 Repair the chipping wall and ceiling surface in the walk-in cooler, and the uncleanable wall surface above the three vat sink.
Note: A water sample must be taken at this location. Submit the fee for this sample to the Medina County Health Department within the next 30 days. Business card was provided.
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