- C/*3.2 Observed a can of waffle cone dip, on the can rack, with a dented seal. Do not use canned goods dented on the seal in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit.
- 4.5 The following equipment needs cleaned:
- -R/grease on the fry lamp shield
- -food debris on the canned goods rack
- Equipment shall be free of dust, dirt, food debris, and other debris.
- R/4.1 Observed a household Kenmore freezer in the waffle cone area. When this unit fails to meet the requirements of the Food
- Code it must be replaced with commercial grade (NSF) equipment.
- 6.4 The following areas need cleaned:
- -floor-wall junctures in the cooking area
- -floor behind the ice machine
- Physical facilities shall be maintained clean.
- 3.2 Store boxes of food in the freezer 6 inches off the floor in order to prevent possible contamination.
- NOTE: Digital thermometer was accurate. However, the battery stopped functioning shortly after. Replace battery in order to monitor food temperatures.
- NOTE: Gravy and Chili were just placed into the cookers at the time of this inspection. Monitor in order to determine that 135°F or above is reached within 4 hours.
- NOTE: Observed Raid sprays stored on a tool box. This insect spray is not approved for use around food/equipment.
- -Observed employees wearing single-use gloves in order to prevent bare hand contact.
- -Observed proper hot holding of hamburgers at 163°F.
- -Foods were cold holding properly at 41°F or below.
- -Observed proper chemical storage.
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12/2/2011 | Standard2 | |
- *7.0 Observed the following chemicals lacking a label:
- -spray bottle with pink liquid in the dish area
- -spray bottle with clear liquid in the drive-thru area
- Label all toxic chemicals in order to prevent confusion or misuse.
- 4.5 The following equipment needs cleaned:
- -grease on the fry lamp shield
- -food debris in the drive-thru reach-in freezer
- Equipment shall be free of dust, dirt, food debris, and other debris.
- 4.1 Observed a household Kenmore freezer in the waffle cone area. When this unit fails to meet the requirements of the Food
- Code it must be replaced with commercial grade (NSF) equipment.
- 6.1 Provide a shatter-proof light bulb or light shield in the retail ice cream freezer in order to prevent possible contamination.
- -One accurate digital thermometer available for use.
- -Hot dogs and hamburgers were hot holding properly above 135°F.
- -Observed proper date marking in the walk-in cooler.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
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6/6/2011 | Standard 1 | |
- 4.4 Observed duct tape on the Astro Blender. Make necessary repairs and remove duct tape in order to create a more cleanable surface.
- R/4.1 Observed a household Kenmore freezer in the waffle cone area. When this unit fails to meet the requirements in the Ohio
- Food Code it must be replaced with a commercial grade, NSF or equivalent unit.
- R/4.5 Observed some ice build-up in the walk-in freezer. Repair this and maintain foods protected from any possible contamination.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat food.
- -Hamburgers were hot holding properly above 135°F.
- -One accurate digital thermometer was available for use.
- -Observed proper date marking of ready-to-eat, potentially hazardous foods throughout.
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1/3/2011 | Standard2 | |
- 6.4 Clean the floor below the fryers in order to remove grease build-up.
- R/4.1 Observed a household Kenmore freezer in the waffle cone area. When this unit fails to meet the requirements in the Ohio
- Food Code it must be replaced with a commercial grade, NSF or equivalent unit.
- 4.5 Observed ice build-up in the walk-in freezer. Repair this and maintain foods protected from contamination.
- C/3.2 Label the flour container on the waffle cone table in order to prevent confusion or misuse.
- R/C/6.2 No employees must wash hands sign observed in the men's restroom. Provide a hand wash sign at every hand sink in order to encourage proper hand washing.
- NOTE: A delivery was recently received and employees are in the process of relocating the boxes to 6 inches off of the floor.
- NOTE: Observed half and half stored on ice behind the counter. Recommend surrounding the half and half with the ice in order to ensure 41°F is maintained.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat food.
- -Foods were hot holding properly above 135°F and cold holding properly below 41°F.
- -Observed turkey and ham thawing properly under refrigeration.
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8/18/2010 | Standard 1 | |
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