Seville Dairy Queen, 4930 Park Avenue, Seville, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- *2.3-Uncovered beverage by toaster. Food employees may not drink in areas where contamination of food or clean equipment can occur. Employees may drink from covered containers.
- *7.1-Bottle of degreaser hanging off shelf with cups. Poisonous/toxic chemicals shall be stored separate from single-use articles to prevent possible contamination.
- *4.5/4.6-Build-up of residue on can opener and pop nozzles. Food contact surfaces shall be washed, rinsed and sanitized. Pop nozzles were cleaned today.
- 3.2- Wiping clothes were not stored in sanitizer. Store wiping cloths in sanitizing solution at manufactures recommended concentration between uses to prevent bacteria growth.
- 6.2-No sign at handwashing sink by grill. Provide a sign at handwashing sinks notifying food employees to wash their hands.
- 4.5-Ice build-up on condenser in walk-in freezer and dust accumulation on top of bun oven. Clean these areas.
- 6.4-Floor in walk-in freezer has debris under shelves. Clean this area.
|
1/12/2012 | Standard2 | |
- 3.4- Hotdogs in warming unit had an internal temperature of 126°F. Maintain potentially hazardous foods hot at 135°F and above to prevent bacteria growth.
- 6.4- Floor throughout under equipment and floor and wall junctures have debris build-up. Walk-in in freezer floor has food debris build-up. Some areas have missing floor tiles. Clean the floor thoroughly. Reportedly new floor to be installed in January.
- 4.5- Shelf above Panini press is dusty. Front white bottom counter shelving is black. Side of fryers have grease build-up. Clean these areas.
- 6.4- Continue efforts to eliminate flies in the kitchen.
- Notes: Major remodel to dining room and front of building. Self serve freezer cases in dining room relocated to cake decorating area and old freezers discarded. Three new True reach-in coolers and freezer have been added replacing older equipment in the past several months. Reportedly new ceiling and lighting to be added to kitchen. New stainless steel wire shelving replaced older metal storage shelving. Bathrooms have also been remodeled.
- Discussed staff taking level one certification at www.servsafe.com/starters
|
8/11/2011 | Standard 1 | |
- 3.4- Coney sauce holding between 117°F-121°F. Potentially hazardous foods shall be maintained hot at 135°F and above to prevent bacteria growth.
- 6.2- No paper towels available at the hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing.
- 6.4- Ceiling has some food splash and floor and wall junctures are soiled including behind oven and around grease trap. Clean these areas.
- 4.5- Shelving with dressing has food debris build-up. Clean this.
- 4.4- Lid on the chest freezer is cracked and missing plastic. Replace or repair the lid. Equipment shall be in good repair.
- 4.5- The space between the stainless table (with sandwich press) and the wall has an excessive amount of debris build-up. Clean this area and if possible seal or fill in the space to facilitate cleaning.
- Note: Operation plans a major remodel end of summer. Please submit plans and fee to this office.
- Discussed managers or employees taking level one certification see www.servsafe.com/starters
|
1/5/2011 | Standard2 | |
- 3.2- Observed employee handle bread for a sandwich with bare hands. Food employees may not handle ready-to-eat foods with their bare hands. Utilize single-use gloves or a suitable utensil. Employee put on gloves.
- 3.4- Chili holding at 116°F and hotdogs at 107°F in the hot holding cabinet. Reportedly foods are put in hot into this unit and they have been adjusting the temperature. Maintain potentially hazardous foods hot at 135°F and above.
- 2.3- Employee open beverage stored next to straws at the drive thru. Employees shall drink in a separate designated location or provide a covered beverage container.
- 6.4- Fly strip hanging above Panini press. Relocate fly strip so it does not hang above food, equipment, or single-use items to prevent possible contamination.
- 4.4- Gaskets on the reach-in cooler and walk-in cooler are torn. Equipment shall be in good repair.
- 4.5- Shelf above the reach-in cooler and gray shelving next to toaster is dusty/dirty. Clean this.
- 4.6-Milkshake rings are stored in the hand wash sink then rinsed off and stacked wet. Food contact surfaces shall be washed, rinsed, and sanitized every four hours and then air dried.
|
7/27/2010 | Standard 1 | |
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