- The following are repeat violations from the Standard 1 Report dated 4/4/12:
- C/*3.4 Observed the following foods held beyond 7 days:
- -roast beef 4/30
- -cut tomato 4/29
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*2.4/6.2 Observed the following items lacking at hand sinks:
- -bar hand sink lacking paper towels
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *4.5/4.6 Observed 3 pop syrup nozzles, behind the bar, with build-up. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. Pop nozzles were soaking at the time of this inspection. Discussed disassembling the pop nozzles and wash, rinse, and sanitize daily.
- 4.5/4.4 The following equipment needs cleaned and repaired:
- -continue efforts maintaining the prep top cooler water-free and clean
- -continue efforts maintaining the kitchen reach-in cooler water-free
- -defrost the upright freezer
- Equipment shall be maintained in good repair in order to prevent possible contamination. Equipment shall be maintained clean to the sight and touch.
- 4.5 Continue efforts cleaning the bottom of the convection oven in order to remove the black debris.
- 5.4 Replace the trash can lid in the women's restroom.
- The following violation was observed at today's inspection:
- *4.4 The foods in the upright freezer were starting to thaw. Observed lunch meats in the freezer door at 38°F. Also, observed wet food containers and ice crystals on food. Make necessary repairs in order to maintain foods frozen. PIC agreed to call for repairs today. Also, discussed discarding ready-to-eat, potentially hazardous foods (PHFs) if the temperature rises above 41°F before repairs are made. If foods must be relocated to a cooler, they must be date marked properly. Fax/email MCHD the completed work order for the freezer.
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5/9/2012 | Follow Up 1 | |
- C/*3.4 Observed the following foods held beyond 7 days or lacking proper date marking:
- -roast beef, turkey, and ham with freeze dates in February, that are lacking current date marks
- -roast beef re-dated 3/15
- -turkey re-dated 3/23
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*2.4/6.2 Observed the following items lacking at hand sinks:
- -employee restroom lacking paper towels
- -bar hand sink lacking paper towels
- -men's restroom lacking soap (due to the dispenser being stolen)
- Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- *4.5/4.6 Observed pop syrup build-up on the pop gun nozzle next to the bar hand sink. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*4.4/3.4 Observed the ambient air temperature of the walk-in keg cooler, with a gallon of milk, at 49°F. Maintain coolers with
- PHFs at 41°F or below. PIC stated that milk is not normally stored in the operation and discarded the gallon.
- R/6.4 The following areas need cleaned:
- -dusty ceiling vent and surrounding ceiling tile in the kitchen
- -repair the water damaged ceiling tile in the kitchen and restroom
- Physical facilities shall be maintained clean.
- 4.5/4.4 The following equipment needs cleaned and repaired:
- -R/prep top cooler with pooling water and small mold-like growth
- -R/pooling water in the kitchen reach-in cooler
- -R/excessive pooling water in the unused bar reach-in cooler. Also, mold-like growth observed.
- -defrost the freezers
- Equipment shall be maintained in good repair in order to prevent possible contamination. Equipment shall be maintained clean to the sight and touch.
- R/4.5 Clean the bottom of the convection oven in order to remove the black debris.
- R/6.2 Replace/repair the burned out lights in the kitchen in order to provide adequate lighting.
- C/4.8 Store the cups 6 inches off of the floor in order to prevent possible contamination.
- R/6.4/4.4 Re-caulk the following equipment:
- -employee restroom hand sink to the wall in order to provide a more easily cleanable surface
- -beer tap drains in order to prevent pooling water on the floor from the leaky grates
- Maintain physical facilities and equipment in good repair to provide cleanable surfaces.
- 4.2 Unable to locate the quat sanitizer test kit. Provide a quat test kit to monitor the concentration of the quat sanitizer.
- Concentration was properly at 200ppm today.
- R/5.4 Unable to close the dumpster lid due to oversized materials. Maintain dumpster lids closed.
- 5.4 Replace the trash can lid in the women's restroom.
- -1 accurate long stem thermometer available.
- -Observed proper chemical storage.
- -Observed single-use gloves available to avoid bare hand contact.
- -Observed proper thawing under refrigeration.
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4/4/2012 | Standard 1 | |
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