- 3.2 Observed a cake and boxes of food stored on the floor of the walk-in freezer. Store food six inches off of the floor in order to prevent possible contamination.
- 4.5 Discard the cardboard with grease in order to avoid attracting pests. Discussed discarding cardboard immediately after cleaning fryers because it is not a cleanable surface.
- 6.2 Observed 2 burned out lights in the vent hood. Replace these.
- C/3.2 Observed a scoop stored in the Orange Julius ice bin. Store scoops out of the ice on a clean, dry surface in order to avoid possible contamination.
- R/3.5 Provide complete ingredient labels on cakes and frozen treats in the self-serve freezers.
- -Observed proper cold holding temperatures below 41°F.
- -Observed proper hot holding, of hot dogs and chili, above 135°F.
- -One accurate digital thermometer available for use.
- -Observed proper chemical storage, separate from and below food and equipment, throughout.
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3/28/2012 | Standard 1 | |
- R3.5 Provide ingredient labels for the cakes, sundae cups with the name of the food, ingredients in descending order, weight, and manufacturer's name and address.
- *4.4 Chlorine sanitizing in the wiping cloth bucket at the front counter was greater than 200 ppm. Maintain chlorine sanitizer at
- 50-200 ppm in order to effectively sanitize.
- 6.4 Relocate personal items to a separate designated area from food and equipment, to prevent contamination.
- Note: Discussed dirty dish drainboard with person-in-charge.
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11/22/2011 | Standard2 | |
- *3.4 Chicken strips under the heat lamp were holding at 112-115°F. Food shall be maintained at 135°F and above. Knob on this unit was adjusted today.
- *4.1/2.4 Observed the dial thermometer was reading 22°F when placed in an ice bath. Thermometers shall be accurate within
- +/- 2°F to monitor to temperatures of foods.
- R/4.4 The following areas were damaged: - door seal on the walk-in cooler -both door seals on the reach-in cooler
- Repair these areas.
- R/3.5 Provide the ingredient labels for the cakes, with the name of the food, ingredients in descending order, weight, and manufacturers name and address.
- R/4.4 Repair the cracked freezer strip on the burger freezer, to provide a cleanable surface.
- 6.4/4.5 Clean the area surrounding the ceiling vent above the walk-in cooler.
- 6.4 Clean the floor under the walk-in freezer racks, which is soiled.
- 3.2 Observed Dairy Queen containers, used as a scoop in the frozen items. Provide a handled scoop and stored the scoop in the food with the handle extended outward.
- 4.5 Clean the grease accumulation surrounding the heat lamp.
- 3.2 Store handled scoops, spoons, and cups in the food with the handle extended outward, to prevent contamination.
- 3.2 Store wiping cloths in the food with the handle extended outward.
- 4.2 Provide a chlorine test kit to assure 50-200 ppm is maintained.
- 6.2 Provide a hand washing sign in the men's restroom.
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3/28/2011 | Standard 1 | |
- *4.5/4.6 Wash, rinse, and sanitized, the dicer which contains food accumulations or is soiled.
- *4.4 Observed the wiping cloth bucket contained greater than 200 ppm of chlorine. Maintain chlorine sanitizer at 50-200 ppm in order to effectively sanitize.
- 4.4 The following areas were damaged: - door seal on the walk-in cooler
- Repair these areas.
- R/3.5 Provide the ingredient labels for the cakes, with the name of the food, ingredients in descending order, weight, and manufacturers name and address.
- R/4.4 Repair the cracked freezer strip on the burger freezer, to provide a cleanable surface.
- 6.4/4.5 Clean the dusty ceiling vent and surrounding tiles above the walk-in cooler.
- 6.2 Repair or provide the light shields and end caps on the light fixture by the three vat sink.
- Notes: Chicken strips were holding at 152°F, hot dogs were holding at 153°F, and chicken patties 163°F.
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9/21/2010 | Standard2 | |
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