- */R 3.4/4.4 Internal temperature cheese sauce in Gehl's warmer was 130°F. Maintain potentially hazardous foods at 135°F or above to prevent possible growth of harmful bacteria. Adjust temperature.
- */R 3.4 No date mark on opened packages of deli salami. Ready-to-eat foods shall be dated at time original package is opened and consumed or discarded within 7 days. Discussed date marking with Person-in-Charge.
- *4.5/4.6 Soiled ice maker along edge and fryer grate to drain food. Food contact surfaces shall be clean to sight and touch.
- 4.5 Observed grease accumulation in self-contained fryer unit. Clean equipment to remove grease build-up.
- R 4.1 Household microwave is unapproved for use. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Remove household equipment. Contact Medina County Health Department prior to installing new equipment for approval.
- R 6.1/6.4 Observed a gap along floor edge between floor and wall inside the walk-in cooler. Seal this area to provide a smooth, non-absorbent, and easily cleanable surface.
- 6.4 Floor covering surrounding walk-in cooler floor drain is lifted. Seal area surrounding floor drain so as to be smooth, easily cleanable.
- 6.4 Soiled walk-in cooler floor covering below shelf and near floor drain. Clean this area.
- R 6.0 Seal wood supports on walk-in cooler ceiling near fan unit to provide a non-absorbent, easily cleanable surface.
- Note: Recommend installing ceiling tiles that are smooth and easily cleanable above three-compartment sink. Existing business does not have a grease trap. Please be advised a grease trap may be required in the future.
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2/14/2012 | Standard2 | |
- */R 3.4/4.4 Internal temperature of milk in glass door cooler was 44°F. Ambient air temperature of this cooler was 42°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria. Adjust and/or monitor temperatures.
- Note: Reportedly, fresh bag of cheese sauce was placed in Gehl's hot holding unit today. Current cheese sauce temp: 117°F. Be sure food reaches 135°F prior to serving.
- *3.4 No date mark on opened packages of hot dogs, pepperoni, and deli turkey. Ready-to-eat foods shall be dated at time original package is opened and consumed or discarded within 7 days. Discussed date marking with Person-in-Charge.
- */R 4.5/4.6 Food debris on pizza paddle. Food contact surfaces shall be clean to sight and touch. Clean and sanitize pizza paddle.
- R 4.1 Household microwave is unapproved for use. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Remove household equipment. Contact Medina County Health Department prior to installing new equipment for approval. Reportedly, Person-in-Charge has been looking to buy a used commercial microwave.
- R 6.1/6.4 Observed a gap along floor edge between floor and wall inside the walk-in cooler. Seal this area to provide a smooth, non-absorbent, and easily cleanable surface.
- R 6.0 Seal wood supports on walk-in cooler ceiling near fan unit to provide a non-absorbent, easily cleanable surface.
- Note: Recommend installing ceiling tiles that are smooth and easily cleanable above three-compartment sink. Existing business does not have a grease trap. Please be advised a grease trap may be required in the future.
- No food prep at time of inspection.
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10/4/2011 | Standard 1 | |
- */R3.4 The following potentially hazardous foods holding at improper temperatures at time of inspection:
- - cheese sauce 128-132 degrees Fahrenheit
- - shredded cheese 42-43 degrees Fahrenheit
- Maintain potentially hazardous foods at 41 degrees Fahrenheit and below or 135 degrees Fahrenheit or above to prevent possible growth of harmful bacteria. Adjust and/or monitor temperatures.
- *4.5/4.6 Soiled pizza paddle. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- R 4.1 Household microwave is unapproved for use. Equipment acceptable for use shall be approved by a recognized food equipment testing agency. Remove household equipment. Contact Medina County Health Department prior to installing new equipment for approval.
- R4.1 Missing thermometer in upright Beverage Air cooler storing milk. Provide an accurate thermometer within +/- 3 degrees
- Fahrenheit in the warmest area of cooler to assure foods are maintained at 41 degrees Fahrenheit or below. Current ambient air temperature: 39 degrees Fahrenheit
- 4.5 Grease accumulation on interior surface of enclosed tabletop fryer. Equipment shall be free of an accumulation of dirt, dust, food residue, and other debris.
- R 6.1/6.4 Observed a gap along floor edge between floor and wall inside the walk-in cooler. Seal this area to provide a smooth, non-absorbent, and easily cleanable surface.
- R 6.0 Seal wood on walk-in cooler ceiling to provide a non-absorbent, easily cleanable surface.
- R 6.4 Soiled floor surface inside the walk-in cooler near drain. Clean the floor more thoroughly.
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2/8/2011 | Standard2 | |
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