- 3.4- Foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- 7.0- Soap at handsink stored in a red bottle. Label all chemicals with common name to prevent misuse.
- *4.5/4.6- Panini press has food debris build-up. Clean and sanitize food contact surfaces to sight and touch.
- 4.1- Long stem thermometer reading 20°F in an ice bath. Calibrate to 32°F to accurately monitor potentially hazardous food temperatures.
- 4.7- Dirty wet and dry towels hanging on side of handwash sink. Launder soiled towels and store in a receptacle.
- 6.4 Ceiling tile is kitchen is stained. Replace tile and make any needed repairs.
- 4.5- Gaskets on beer/soup cooler have debris build-up. Clean this.
- 3.2- Label bulk flour bin with the common name.
- 6.4- Floor in basement storage area is dirty and under pop syrup. Clean this.
- 4.1- Provide an accurate thermometer in the milk cooler currently at 41°F.
- R6.4- Remove unused unnecessary equipment from basement.
- 4.2- Reportedly bleach is used in the three compartment sink. Provide a chlorine test strip kit.
- 3.2/4.8- White powder in basement with funnel cake mix has holes in bag. Napkins have holes in bag and are dirty in basement storage. Keep stored foods and single-use items protected from contamination. Discard white powder.
- 4.8- Food grade bags stored on floor in basement food area. Store food six inches off floor to facilitate cleaning and prevent possible contamination.
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1/12/2012 | Standard2 | |
- 3.4- Foods in the upright cooler are not date marked including but not limited to hotdogs and soups. Chicken dated on dry erase board is dated 7/8. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days.
- */R 7.1- Butane fuel stored on shelving with syrup and other foods. Store chemicals below and away from food to prevent possible contamination.
- *4.5/4.6- Blender and slicer have food debris build-up. Clean this equipment after each use or every four hours. Food contact surfaces shall be clean to sight and touch.
- *3.2- Raw shrimp thawing bottom of upright cooler against box of lettuce. Store raw animal foods separate from ready-to-eat to prevent possible cross contamination.
- 4.5- Gaskets on two door beer reach-in cooler have food debris build-up. Cabinet handles above this cooler are also dirty. Clean this.
- 6.2- Provide a hand wash sign at the hand sink. Hand wash sign provided today.
- 4.2- Provide a QAC test strip kit to monitor concentration of sanitizing solution.
- 6.4- Remove unused, unnecessary equipment from the kitchen and basement area.
- 4.5- Freezer in basement does not completely closed due to ice build-up. Defrost the freezer.
- *5.3- Indirectly drained food preparation sink is not connected or able to be used. Plumbing permit has not had a final inspection.
- Permit will expire September 10, 2011. A new permit will be required if work is not completed and a final inspection must be completed.
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7/20/2011 | Standard 1 | |
- 3.4- Food throughout are not date marked. Ready-to-eat potentially hazardous foods shall date marked when opened and consumed within seven days.
- 7.1- Fuel stored on the microwave next to spices. Store toxic chemicals below and away from food, equipment, and single-use items to prevent possible contamination.
- 5.1/5.3- Hand wash sink and food preparation sink have been removed. Provide an easily accessible hand wash sink to facilitate hand washing and an indirectly drained food preparation sink to wash produce. A plumbing permit is required.
- 6.1- Provide light shields on the light fixtures inside the bakery case.
- R6.4- Refurbish wooden edges and supports throughout to facilitate cleaning.
- R6.4- Remove all unused, unnecessary equipment in the basement.
- R4.4- Replace torn gaskets on the two door upright True cooler. Equipment shall be in good repair.
- R4.1- Provide a thermometer in the two door coffee reach-in cooler.
- R6.1- Replace missing coving at the floor and wall junctures.
- 6.4- Replace the missing ceiling tile in the kitchen.
- 4.5- Bottom of coffee cooler has pooling water. Clean this.
- 4.8- Stirrers out for public are not protected from contamination. Provide individually wrapped stirrers or an approved dispenser.
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1/31/2011 | Follow Up 1 | |
- 3.4- Food throughout are not date marked. Ready-to-eat potentially hazardous foods shall date marked when opened and consumed within seven days.
- 7.1- Fuel stored on the microwave next to crackers. Store toxic chemicals below and away from food, equipment, and single-use items to prevent possible contamination.
- 2.4/6.2- No paper towels available at the sink to dry hands. Provide an adequate supply of paper towels to facilitate proper hand washing.
- 5.1/5.3- Hand wash sink and food preparation sink have been removed. Provide an easily accessible hand wash sink to facilitate hand washing and an indirectly drained food preparation sink to wash produce. A plumbing permit is required.
- 6.1- Provide light shields on the light fixtures inside the bakery case.
- R6.4- Refurbish wooden edges and supports throughout to facilitate cleaning.
- R6.4- Remove all unused, unnecessary equipment in the basement.
- R4.4- Replace torn gaskets on the two door upright True cooler and two door reach-in cooler. Equipment shall be in good repair.
- R4.1- Provide a thermometer in the two door coffee reach-in cooler.
- R6.1- Replace missing coving at the floor and wall junctures.
- 6.4- Replace the missing ceiling tile in the kitchen.
- 4.5- Bottom of coffee cooler has pooling water. Clean this.
- 4.8- Stirrers out for public are not protected from contamination. Provide individually wrapped stirrers or an approved dispenser.
- 6.4- Coat and purse stored on shelving with coffee urns and equipment. Store employee personal items separate from food and singleuse items to prevent possible contamination.
- Notes: Operation is currently reheating soups on a daily basis. Soups are reheated in bulk. Operation will be a risk level 4 for the 2011-
- 2012 license season.
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1/6/2011 | Standard2 | |
- 3.4- Foods throughout are not date marked or improperly date marked. List for foods in reach-in cooler are past the seven day consume by date. Soups, cut tomatoes, and cheesecake are not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
- *7.1- Fuel stored on microwave next to crackers. Store toxic chemicals below and away from food and equipment to prevent possible contamination.
- R6.1-Provide light shields on the light fixtures inside the bakery case to prevent contamination.
- R6.4- Refurbish wooden edges and supports throughout to facilitate cleaning.
- R6.4- Remove all unused, unnecessary equipment in the basement.
- 4.8- Cups stored on the floor in the basement. Store single-use items six inches off the floor to facilitate cleaning and prevent contamination.
- R4.4- Replace the torn gaskets on the two door upright True cooler.
- 3.2- Label the spray bottle with oil to prevent confusion or misuse.
- 6.2- Replace burned out lights throughout in order to provide 50 foot-candles of light.
- 4.1- Provide a thermometer in the two door coffee reach-in cooler.
- Operation is in the middle of a small remodel. No new equipment added. No hand wash sink or food preparation sink available.
- Deli cooler not turned on holding non potentially hazardous bakery items only. Handsink to be reinstalled by end of week.
- 5.1/4.4- Three compartment sink is being used as the hand wash sink. Provide a hand wash and indirectly drained food preparation sink. Contact Medina County Health Department Plumbing division for any necessary permits.
- 6.1- Provide missing coving at the floor and wall junctures throughout.
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7/26/2010 | Standard 1 | |
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