- *3.7 Observed the raw shell eggs were used for scrambled eggs on the break fast menu. Raw eggs may not be used in an operation with a highly susceptible population unless used for baking or a single order per consumer request.
- *3.4 Observed raw eggs were stored above milk in the refrigeration unit. Store raw eggs in a manner to prevent croosscontamination.
- (EX on the bottom shelf.)
- *3.4 Cream cheese (2 containers) was dated 4/12/12. Foods shall be dated and used in seven calendar days.
- 6.4 Repair the damaged caulk at the wall/hand sink juncture, to provide cleanable surface in the employee restroom.
- 4.4 Repair the uncleanable shelf edge in the storage room, currently bare wood.
- Note: Raviolli 180°F, Mixed Vegeatbles 144°F, Infant refrigeration unit 37°F.
- Breakfast served from 7-8am
- Lunch 12 noon
- Thermometer was provide for the infant refrigeration unit today.
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6/1/2012 | Standard 1 | |
- C/*3.4 Observed hot dogs w/baked beans holding on the stove at 52°F. Maintain foods cold at 41°F or below or hot at 135°F or above. Discussed keeping foods cold until cooking time or adding heat immediately in order to quickly move through the temperature danger zone.
- *3.2 Observed metal shavings around the can opener blade. Sharpen blade in order to avoid possible contamination from metal shavings.
- -2 accurate long stem thermometers available for use.
- -Observed proper chemical labeling and storage.
- -Foods were cold holding properly in the upright cooler.
- -Single-use gloves available to avoid bare hand contact.
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11/3/2011 | Standard2 | |
- No violations at today's inspection.
- NOTE: Discussed slacking of food. Foods may be set on the counter to remove ice crystals, however, they may not rise above
- 41°F in order to avoid the temperature danger zone.
- -2 accurate long stem thermometers available for use.
- -Potentially hazardous foods (PHFs) were cold holding properly below 41°F.
- -Observed proper chemical storage and labeling throughout.
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5/13/2011 | Standard 1 | |
- R/*3.4 Observed the following foods held beyond 7 days or lacking a date mark:
- -11/4 bologna
- -salami, opened Thursday the 16th, lacking a date
- -turkey, opened Thursday the 16th, lacking a date
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.2 Observed metal shavings on and around the can opener blade. Clean and sharpen the blade in order to prevent possible contamination.
- -One long stem and one digital thermometer was available for use.
- -PIC displayed knowledge of proper cooling procedures, in the freezer.
- -Corn and the beef burritos were hot holding properly above 135°F.
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12/21/2010 | Standard2 | |
- *3.2 Observed cooked corn in the cooler lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*3.2 Observed raw shell eggs stored on the shelf above milk in the cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*3.2 Observed a can of Pineapple with a dented seam. Do not use canned goods dented on the seam in order to prevent possible contamination. Store dented canned goods in a separate designated area for return/credit from supplier.
- NOTE: Discussed using only fresh fruit with a peel that doesn't need cut (i.e. banana and orange) or provide an indirectly drained prep sink for produce washing if more fresh produce (washing, cutting) is desired.
- NOTE: Discussed cooling foods rapidly to 41°F or below within 6 hours.
- -One long stem and one digital thermometer was available for use.
- -Observed PIC using single-use gloves to prevent bare hand contact.
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6/2/2010 | Standard 1 | |
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