- R/*4.4/3.4 Observed the following items were holding at improper temperatures:
- - Circle sandwich/dairy case contained an internal air temperature of 41.9-51°F
- - Big Az BBQ Rib sandwich 43°F - Country Fried Chicken Sandwich 45°F - Pepperoni Pizza Hot Pocket 53°F
- - Chicken Cheese Burrito 45°F - Big Az Cheeseburger 44°F - Philly Steak Sandwich 53°F
- - Ham and cheese sandwich 53°F - Italian Sandwich 56°F - American cheese slices 45°F.
- Maintain coolers and potentially hazardous foods (PHFs) at 41°F or below throughout. Fax this office an invoice when repairs are completed the repair man was contacted today. PIC discarded food items above 45°F and above today.
- *4.1/2.4 Observed the long stem temperature measuring device was reading 20°F in an ice bath. This device was calibrated today.
- R/4.2 Provide a chlorine test kit in order to monitor the chlorine sanitizer concentration. Maintain chlorine sanitizer at 50-200 ppm in order to properly sanitize.
- R/4.8 Observed cups lids stored on the floor in the back room. Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.2 Replace the 2 burned out light bulbs in the rear storage room, in the walk-cooler, and provide 20 foot-candles of lighting in the rear employee restroom currently 15-17 foot-candles.
- R/3.5 Label the ice bags properly with the store's name, address, and weight. Ice is made and bagged on-site.
- 4.4 Repair the damaged door seal on the ice unit, to facilitate with temperature maintenance and to provide a cleanable surface.
- 6.4 Repair the damaged ceiling tile in the public restroom to provide a cleanable surface.
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5/8/2012 | Standard 1 | |
- *4.4 Observed the ambient air temperature of the bottom shelf of the round, open cooler at 46°F. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below throughout. Top and middle shelves were properly below 41°F today. Fax
- MCHD a completed work order.
- *7.2 Observed Windex and Lysol stored above paper towels on the retail shelf. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/4.2 Provide a chlorine test kit in order to monitor the chlorine sanitizer concentration. Maintain chlorine sanitizer at 50-200 ppm in order to properly sanitize. Food contact surfaces shall be washed, rinsed, and sanitized. Discussed wash, rinse, and sanitize with PIC today.
- R/4.8 Observed Dart cups and plastic silverware stored on the floor in the back room. Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- R/6.4 Observed employee jackets located on bottled water and Vitamin water shelf in dry storage area. Store personal belongings in a designated area separate from food.
- 6.2 Replace the 2 burned out light bulbs in the walk-in cooler.
- 3.2 Observed wet wiping cloths on counters throughout. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination.
- 3.5 Label the ice bags with the store's name, address, and weight. Ice is made and bagged on-site.
- NOTE: Observed an Ultimate Omelet breakfast sandwich with an expiration date of 9/12 in the cooler. Check and rotate stock regularly.
- -Observed proper hot holding of Tornadoes on the roller. -Observed proper raw bacon/egg storage in the cooler.
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9/13/2011 | Standard2 | |
- *3.4 Observed open bag of hot dogs inside walk-in cooler. Reportedly, once opened, these are used within 3-4 days. Ready-to-eat potentially hazardous food shall be dated at time of opening and consumed or discarded within seven days. Discussed date marking with the Person-in-Charge at time of inspection.
- *7.1 Observed household Raid insecticide on premises. If pesticide is needed, obtain pesticide that is approved for use in commercial food processing areas. Remove household insecticide.
- */C7.1 Observed odor neutralizer located on dry food storage shelf. Properly store poisonous/toxic chemicals separate from food and equipment to prevent possible contamination. Person-in-Charge relocated odor neutralizer today.
- R 4.2 Provide a chlorine test kit in order to monitor the chlorine sanitizer concentration. Maintain chlorine sanitizer at 50-200 ppm in order to properly sanitize. Food contact surfaces shall be washed, rinsed, and sanitized. Discussed wash, rinse, and sanitize with PIC today.
- R3.2/4.8 Observed cups and coffee stored on the floor in the back room. Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.4 Observed dust accumulation on light fixture and ceiling above pizza oven. Physical facilities shall be cleaned as often as necessary to keep them clean.
- C 6.4 Observed coat located on bottled water in dry storage area. Store personal belongings in a designated area separate from food.
- 5.4 Dumpster lid is open. Refuse shall be covered.
- 6.1 Missing light shields inside walk-in cooler. Replace missing light shields to prevent possible contamination.
- 4.1 Inaccurate thermometer in milk dispenser in self-serve area. Calibrate or replace inaccurate thermometer.
- 3.5 Missing name, ingredients, weight, manufacturer's name and address, and nutritional labeling on packaged pretzels offered for retail sale. Packaged food shall be properly labeled.
- 4.5 Soiled island cooler shelf. Clean this.
- Note: Observed beef jerky with a best if used by date of Nov. 8, 2010. Check and rotate stock on a regular basis.
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3/15/2011 | Standard 1 | |
- *3.4/4.4 Observed several foods, stored at the front of the open refrigerated case, cold holding improperly above 41°F. Ambient air temperature of the unit is below 41°F toward the back of this unit on all shelves, but is above 41°F toward the front of the unit on all shelves. Adjust temperature of the cooler or the storage of foods in order to ensure 41°F or below is maintained throughout the cooler.
- R/2.4/4.2 Provide a chlorine test kit in order to monitor the chlorine sanitizer concentration. Maintain chlorine sanitizer at 50-
- 200ppm in order to properly sanitize. Food contact surfaces shall be washed, rinsed, and sanitized. Discussed wash, rinse, and sanitize with PIC today.
- 4.8 Observed 2 boxes of Dart cups stored on the floor in the back room. Store equipment 6 inches off of the floor in order to prevent possible contamination.
- NOTE: Discussed the following today:
- -Thermometer calibration
- -Hot holding of potentially hazardous foods at 135°F or above
- -Wash, rinse, and sanitize all food contact surfaces
- -Observed proper raw animal food storage, separate from and below ready-to-eat foods.
- -Tornadoes on the hot dog roller were hot holding properly above 135°F.
- -One accurate long stem thermometer available for use.
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1/13/2011 | Standard2 | |
- *7.2 Observed Windex and Tide stored above paper towels on the retail shelf. Store toxic chemicals separate from and below food/equipment in order to prevent possible contamination.
- *3.2 Observed a can of Campbell's Cream of Mushroom Soup with a dented seam on the retail shelf. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return to supplier.
- *4.2 Unable to locate a long stem thermometer. Provide an accurate long stem thermometer (range 0°F-220°F) in order to monitor food temperatures.
- R/4.2/*4.5/4.6 Provide sanitizer and a sanitizer test kit in order to monitor the concentration of the sanitizer. Approved sanitizers are bleach (chlorine) or quat. Maintain chlorine at 50-200ppm and quat at 200ppm. Utensils shall be washed, rinsed, and sanitized.
- R/6.4 Several employee coats and gloves were hanging/stored on food/equipment storage racks. Relocate employee personal items to a separate designated area, away from food and equipment, in order to prevent possible contamination.
- 6.2 Replace the 2 burned out light bulbs in the walk-in cooler.
- -Observed proper raw animal food storage, separate from and below ready-to-eat foods.
- -Tornadoes on the hot dog roller were hot holding above 135°F.
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8/17/2010 | Standard 1 | |
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