4.1- Two of the three long stem thermometers were greater than 2° F inaccurate in an ice bath. Calibrate these thermometers to
32° F to accurately monitor potentially hazardous food temperatures.
R/*4.4- QAC sanitizer was over 200 ppm residual. Maintain sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces.
Exhaust fan and screen door added to storage shed.
5/20/2011
Standard 1
3.4- Cooked pork and chili in the cooler were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened and removed from the freezer. Foods must be consumed within seven days. These foods were dated.
4.4- QAC sanitizer in the three compartment sink had a residual of 400 ppm. Maintain sanitizing solution per manufacturer recommendations which are 200 ppm to avoid leaving a toxic residue on food contact surfaces.
6.1- Storage room door propped open. Keep doors closed to prevent possible pest entry.
9/9/2010
Standard2
3.4- Ice cream mix from previous day was not date marked. Coney sauce was date marked but dated with manufacturer's sell by date. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
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