- 3.4- Sausage stuffing previously frozen in the walk-in cooler had a date in September. Previously prepared ready-to-eat potentially hazardous foods shall be date marked when removed from the freezer in order to indicate when the food has reached the seven day consume by date. Stuffing was date marked during this inspection.
- *2.3- Open beverage next to coffee unit and on top of dish machine. Food employees shall eat and drink in a separate designated area or provided a covered beverage container.
- 6.4- Floor behind the fryers has food debris build-up. Clean the floor.
- 4.5- Gaskets on the Hobart four door cooler are soiled on the server side. Clean this.
- 6.4- Floor in the walk-in cooler is chipping. Reportedly floor will be resurfaced over the winter months in order to be easily cleanable.
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11/8/2011 | Standard2 | |
- No violations at this time
- Note: Two dead mice on trap in mop sink room. Room is not used for food or equipment storage. Reportedly traps were just emptied yesterday although these appear to have been in the trap longer. Please follow up with certified pest control operator and/or check traps on a routine basis.
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8/11/2011 | Standard2 | |
- 3.4- Cooked pork and salmon were not date marked. Cut tomatoes dated 6/22, cooked green beans dated 6/20, and cooked corned beef date 6/6. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Foods past seven days were discarded during this inspection.
- R4.4- Gaskets on basement walk-in cooler are starting to tear and have reportedly been ordered to be replaced.
- 6.4- Floor behind equipment on grill line is soiled. Clean this.
- No foods being prepared during this inspection.
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7/1/2011 | Standard 1 | |
- No violations at this time
- 146°F sausage
- 155°F hotdogs
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5/31/2011 | Standard 1 | |
- 4.2- Long stem thermometer reading 65°F in an ice bath. Calibrate to 32°F to accurately monitor potentially hazardous food temperatures.
- 3.4- Sliced cheese in the upright cooler had an internal temperature of 44°F. Maintain potentially hazardous foods cold at 41°F and below.
- 3.4- Open deli meats had date marks of 10/20 and 10/15. Ready-to-eat potentially hazardous foods shall be consumed within seven days. In addition ribs in basement upright freezer were not date marked.
- 4.1- Provide an accurate thermometer in the two door upright cooler. Current thermometers reading 30°F and 70°F but actual temperature is 40°F.
- 4.4- Gasket on the walk-in basement cooler are torn. Equipment shall be in good repair.
- 6.2- Replace the burned out light under the small ventilation hood.
- 4.5- Clean the gaskets on the bottom door of the four door freezer. Coolers throughout are also soiled on the exterior doors. Clean this.
- 6.4- The floor in the dish machine area is dirty. Clean the floor.
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10/29/2010 | Standard2 | |
- 6.4/4.5- Bottom of the upright freezer has dead flies. Flies throughout the operation. Provide adequate pest control measures and clean the interior of the freezer.
- Hotdogs holding 149°F
- 4.4- QAC sanitizer residual over 500 ppm. Maintain sanitizer at 200 ppm to prevent leaving a toxic residue on food contact surfaces.
- 5.4- Provide a covered trash container in the women's restroom.
- Sausage 190°F hotdogs 193°F
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8/10/2010 | Standard2 | |
- 3.4- Cheese sauce holding at 122°F. Maintain potentially hazardous foods hot at 135°F and above to prevent bacteria growth.
- 4.5- Clean the gaskets on the reach-in cooler.
- Sausage 147°F
- Hotdog 145°F
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6/15/2010 | Standard 1 | |
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