- All violations from the previous standard inspection report have been corrected. The one door reach-in cooler is not in use at this time. No foods stored in the one door reach-in cooler. If this cooler is repaired for future use, be sure cooler is maintaining 41°F or below prior to storing food.
- The following critical violation was observed today:
- *3.4 Internal temperature of deli turkey in top area of large reach-in cooler was 45°F. Refrain from over-filling cooler and/or cover foods to maintain proper cold holding temperature of 41°F or below.
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5/11/2012 | Follow Up 1 | |
- 3.4/4.4- One door reach-in cooler had an ambient air temperature of 48°F. Cut tomatoes at 49°F and cheese slices 49°F on top of reach-in. No foods stored in bottom of reach-in cooler. Potentially hazardous foods shall maintain 41°F and below. Discard any contaminated foods and contact maintenance for cooler. Temperature log indicates cooler at 40°F in the morning.
- *4.4- QAC sanitizer in spray bottles over 500 ppm. Appears sanitizer is not mixed with water and being diluted. Maintain sanitizer per manufacturer recommendations to avoid leaving a toxic residue on food contact surfaces.
- 4.5- Exterior handle of the heated drawer has grease build-up. Clean this.
- 4.4- Ice machine is filling up with water. Equipment shall be in good repair.
- 3.2/4.8- Food in the walk-in freezer and lids in storage area were stored on the floor. Store food and single-use items six inches off the floor.
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4/19/2012 | Standard 1 | |
- Foods on top of the reach-in cooler at 39°F. Lids have been on overnight. Discussed leaving lids on unit when operation is not busy.
- All other violations have been corrected.
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10/12/2011 | Follow Up 1 | |
- 3.4- Foods on top of both reach-in coolers were holding above 41°F. Two door cooler had an ambient air temperature of 41.6°F although foods on top were as follows: chicken salad 53°F, cut tomato 51°F, sliced cheese 48°F, and corned beef 53°F. One door cooler below 41°F and foods on top cut tomato 55°F and cheese 54°F. Maintain potentially hazardous foods cold at 41°F and below. Lids were left off coolers which maybe for the temperature difference.
- 7.1- Spray bottle with cleaner stored under front counter next to sauces. Store toxic chemicals below and away from food and food contact surfaces to prevent possible contamination.
- 4.1- Three long stem thermometers reading 28°F in an ice bath. Calibrate thermometers to 32°F to accurately monitor potentially hazardous food temperatures.
- 5.1- Food tray stored inside hand wash sink. Keep the hand wash sink easily accessible to facilitate proper hand washing. Tray was removed during this inspection.
- 4.5- Wheels on the fryers have grease build-up. Gaskets on two door freezer are black. Clean this equipment.
- 4.5- Large amount of ice on the floor in the walk-in cooler. Remove ice and make any necessary repairs.
- 6.4- Replace the damaged ceiling tile by the ovens.
- 5.1- Front hand wash sink is turned off. Repair handsink to facilitate proper handwashing. Plumbing shall be in good repair.
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9/28/2011 | Standard2 | |
- 3.4- Foods on top of the reach-in cooler were holding at improper temperatures. Cut tomatoes 42.6°F, cheese slices 46.8°F, and turkey 43°F. Ambient air temperature of the cooler was 36°F. Maintain potentially hazardous foods cold at 41°F and below.
- *4.2/2.4- Six long stem thermometers were inaccurate. Calibrate thermometers to 32°F in an ice bath to accurately monitor potentially hazardous food temperatures.
- 4.8- Cups stored on the floor. Store single-use items six inches off the floor to facilitate cleaning and prevent contamination.
- 6.2- Replace burned out light above the door in the walk-in cooler.
- 6.4- Replace damaged ceiling tile by ovens.
- 6.1- Replace the missing light shield above bread racks.
- 4.1- Provide an accurate thermometer in the reach-in cooler currently holding at 36°F.
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4/14/2011 | Standard 1 | |
- 3.2- Reach-in cooler holding at 38°F and 40°F but chicken salad on top was 46°F and sliced tomatoes on one door cooler 48°F and sliced cheese 45°F. Lids were not on the one door cooler and chicken salad in bowls was relocated to the bottom of the reach-in cooler. Maintain potentially hazardous foods cold at 41°F and below.
- 4.4- Duct tape on gaskets of ice machine. Remove duct tape and repair the ice machine.
- 4.5- Clean the soiled gaskets on the reach-in freezer and walk-in cooler.
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9/17/2010 | Standard2 | |
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