- Turkey 36°F ham 38°F salami 39°F cut tomato 37°F
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5/18/2012 | Follow Up 2 | |
- 3.4- Cut tomato 45°F, turkey 46°F, chicken pieces 46°F, cheese slices 43°F,
- Ambient air temperature of cooler at 43°F.
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5/14/2012 | Follow Up 1 | |
- 3.4- The following potentially hazardous foods were holding at improper temperatures in the display cooler: cut tomato 45°F cold cut 43°F turkey 43°F pepperoni 51°F chicken pieces 47°F
- Potentially hazardous foods shall maintain 41°F and below to prevent bacteria growth.
- 6.4- Sweep under the shelving in the walk-in cooler it has some food debris build-up.
- 4.1- Thermometer in the reach-in cooler is damaged. Provide an accurate thermometer to monitor 41°F and below is being maintained. Currently at 37°F. Thermometer was provided.
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4/23/2012 | Standard 1 | |
- This office received a telephone complaint today. Reportedly, customer consumed a meatball sub on italian herbs and cheese bread with provolone cheese, banana peppers, parmesan cheese, oregano, salt and pepper yesterday. Within 30-45 minutes, customer experienced nausea, diarrhea and cramps. In addition, hives began to form indicating a possible allergic reaction.
- Discussed complaint with PIC. No other complaints have been received at this time.
- The following temperatures were recorded today: meatballs - 150°F.
- Cheese - 41°F
- Tuna Salad - 40°F
- Banana Peppers - 41°F
- Deli meat in walk-in - 41°F
- Reportedly, there have been no changes in cleaning supplies or equipment.
- *3.4/Chicken breast and beef on display were temping at 44° and 45°F in the display cooler. Maintain foods at 41°F or below. PIC discarded chicken and beef today. Refrain from overstocking food containers in display cooler to maintain proper temperatures.
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1/6/2012 | Complaint | |
- */R 3.4/4.4 The following potentially hazardous foods are holding at improper temperatures:
- - tomatoes in display cooler, 44°F
- - tuna 43-48°F in display cooler
- - cheese slices near door inside walk-in cooler, 44°F
- - deli turkey and salami near door inside walk-in cooler, 43°F
- Foods holding at improper temperatures may cause a foodborne illness outbreak. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Tuna near bottom of container is colder than tuna salad near the top of the container. Container is too full. Recommended partially filling container to maintain proper temperature. Person-in-
- Charge agreed to divide container contents and monitor temperatures in display cooler. Ambient air temperature of walk-in cooler was less than or equal to 41°F. Monitor food temperatures to assure foods are maintained at 41°F or below.
- */C 3.4 Internal temperature of broccoli cheese soup cooled inside walk-in cooler was 48.7°F. Foods shall be cooled rapidly from
- 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. This operation is not permitted to cool and reheat foods in bulk amounts. Person-in-Charge discarded soup at time of inspection.
- */C 7.0 Observed bottle labeled glass cleaner but contained bleach water. Poisonous/toxic chemicals shall be properly labeled to prevent confusion and/or misuse. Person-in-Charge labeled bottle bleach water today. meatballs hot holding 154°F; sausage gravy hot holding 187°F meatballs, walk-in cooler 41°F chicken, walk-in cooler 39°F
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11/4/2011 | Standard2 | |
- Gene's Refrigeration was contacted to service refrigeration units. Potentially hazardous foods are holding at 41°F or below today.
- Thank you.
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6/29/2011 | Follow Up 2 | |
- *3.4 The following potentially hazardous foods are holding at improper temperatures:
- - roast beef in display cooler, 43.6°F
- - tomatoes in display cooler, 42°F
- - ham inside reach-in cooler below microwave, 47.4°F
- - chicken inside reach-in cooler below microwave, 45.6°F
- - ham inside walk-in cooler 42°F
- - turkey inside walk-in cooler, 42.8°F
- - walk-in cooler ambient air temp: 43.9°F
- Foods holding at improper temperatures may cause a foodborne illness outbreak. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Monitor, adjust refrigerator temperatures, and/or repair if necessary. Submit documentation (copy of invoice) to Medina County Health Department refrigeration units have been serviced and are holding at 41°F or below.
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6/24/2011 | Follow Up 1 | |
- *3.4 The following potentially hazardous foods are holding at improper temperatures:
- - salami in display cooler, 43°F
- - tomatoes in display cooler, 45°F
- - roast beef in display cooler, 44°F
- - sausage patty inside reach-in cooler below microwave, 48°F
- - turkey inside reach-in cooler below microwave, 49°F
- - meatball inside walk-in cooler 42.6°F
- - shredded cheese inside walk-in cooler, 48.7°F
- - ham inside walk-in cooler 44°F
- Foods holding at improper temperatures may cause a foodborne illness outbreak. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria. Monitor, adjust refrigerator temperatures, and/or repair if necessary.
- */R/C 2.3 Uncovered employee beverage on food prep table. Employees shall consume beverages in a designated area or cover cups with lids.
- Note: Household microwave temporarily being used. New commercial grade microwave arrived during this inspection.
- Long stem probe thermometer is accurate.
- Ready-to-eat foods are properly dated.
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6/8/2011 | Standard 1 | |
- */C 2.3 Two uncovered employee beverages on food prep table. Employees shall consume beverages in a designated area or cover cups with lids.
- C 3.2 Unlabeled spray bottle hanging above food prep table. Reportedly, this bottle contains water. Label bottle containing water with common name of food to prevent confusion and/or misuse.
- C 6.2 Missing handwashing sign in men's restroom. Provide a sign or poster notifying employees to wash their hands. A sign was provided to Person-in-Charge today.
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9/29/2010 | Standard2 | |
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