- Notes: Hamburgers 163-170°F, Hot dogs 148°F, Walk-in cooler °F, Milk cooler 40°F.
- *3.4 Observed the honeydew melon was holding at 46°F, cantaloupe was holding at 46°F, and the air temperature of the
- True cooler was 44°F. Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms. Discussed with maintenance man to clean the condenser and to make needed adjustments or repairs. TCS foods were relocated to the walk-in cooler.
- *4.5/4.6 Observed two soiled tongs on the equipment rack. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. These utensils were cleaned today.
- 6.4 Clean the cobwebs at the floor/wall juncture under the dish machine, and the floor surface in this area which is soiled.
- 6.4 Observed the ceiling by the walkway into the kitchen is damaged and unclean able. Make necessary repairs to this area to provide a cleanable ceiling surface.
- 4.5 The condenser on the McCall freezer and the surrounding area was dusty, also the condenser cover in the walk-in cooler was soiled. Clean this area. Reportedly this area is scheduled to by cleaned over spring break.
- 4.5 Clean the soiled or mold-like growth on the door seals on the McCall freezer unit.
- Note: Discussed with PIC adding the cheese to the buns for cheeseburgers, and when to remove them from the cooler.
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4/4/2012 | Standard 1 | |
- Notes: Pizza received from Zeppe's 139°F, Green beans 184°F, Hot Dogs 178°F, Milk cooler 39°F.
- 6.4 Observed the ceiling in the storage area, and restroom is damaged and uncleanable. Make necessary repairs to this area to provide a cleanable ceiling surface. Reportedly repairs are in the process of being completed.
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10/20/2011 | Standard2 | |
- Notes: Hot dogs 138°F, and Meatballs in sauce 170°F.
- Discussed reheating of food items today with PIC. A risk level 3 operation can not reheat more than one food item more than once a week. This operation does cool and reheat leftover vegetables and pizza, be sure not to reheat more than one item a week.
- Discussed True refrigeration unit was holding at 44°F, during this inspection. Unit contained only non-potentially hazardous foods. Discussed with PIC to adjust this unit, and to assure 41°F and below is maintained prior to adding potentially hazardous foods.
- 6.4 Observed the ceiling in the storage area is damaged and uncleanable. Make necessary repairs to this area to provide a cleanable ceiling surface.
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9/20/2010 | Standard2 | |
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