- R/*3.4 Ham and portioned meats for wraps were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/*7.0 Observed two chemical spray bottles were unlabeled on the chemical shelf. Label toxic chemicals with the name of the chemical to avoid confusion and misuse.
- *4.4/4.5/4.6 The cutting board attached to the preparation table is soiled and scored. Food contact surface shall be washed, rinsed, and sanitized and shall be clean to sight and touch. Repair of replace the scored cutting board.
- *3.2 Observed the food employee handle the raw and ready-to-eat foods with the same gloved hands. Food employees shall handle ready-to-eat foods with gloves and shall changes gloves and wash their hands as often as necessary to prevent contamination
- R/6.4/4.5 Clean the following areas:
- - (R)pooling water in the bottom of the large reach-in
- - (R)stained or soiled ceiling tiles as needed
- - (R)cabinets under the fryer units
- - floor surface under the cook's equipment
- - soiled ceiling vent
- Correct these areas.
- R/6.4 Repair the lacking ceiling tiles, the damaged floor tiles throughout as needed, and walls throughout the rear area, to provide a cleanable surfaces.
- 6.2 Provide a hand washing sign at the hand sink to inform employees where to wash their hands.
|
2/16/2012 | Standard2 | |
- -1 accurate digital thermometer available for use.
- -Observed proper date marking of ready-to-eat, potentially hazardous foods.
- -Observed proper chemical storage and labeling.
- -Observed proper thawing under refrigeration.
- -PIC reported proper cooling of cheese sauce, in small portions, under refrigeration.
- -PIC reported proper reheating of cheese sauce up to 165°F, in the microwave, prior to placing into the hot holding dispensers.
- 4.4 Repair the torn door seal on the reach-in freezer in order to keep equipment in good repair.
- 4.5 Clean the oil/grease spill inside the fryer cabinet.
- C/3.2 Observed an unlabeled water squeeze bottle. Label all unidentifiable substances (ex: clear, white, etc) in order to avoid confusion or misuse.
|
12/21/2011 | Critical Control Point 2 | HANDWASHING: Observed the hand sink in the dish area blocked with drying dishes. Maintain all hand sinks easily accessible in order to facilitate proper hand washing. PIC relocated the dishes today.
PROTECTION FROM CONTAMINATION: Observed boxes of raw beef stored beside/touching onions in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination.
PIC agreed to relocate the raw beef.
R/PREVENTION OF CONTAMINATION FROM HANDS: Observed employee place raw beef patties on the grill and proceed to place deli meat/cheese on the grill and assemble sandwiches without changing gloves or washing hands in-between.
In order to prevent possible cross-contamination, change gloves and wash hands between handling raw and ready-to-eat foods. Discussed possibly using utensils or placing raw foods on the grill last in order to make time for hand washing and glove change.
|
- *3.4 Gyro meat was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *2.2/3.2 Observed an employee consume an apple in the preparation area. Employees shall consume foods in a separate designated area from food and equipment, and shall wash their hands prior to resuming work actiites to prevent crosscontamination.
- *7.0 Observed two orange chemical spray bottles were unlabeled under the preparation table and on the chemical shelf. Label toxic chemicals with the name of the chemical to avoid confusion and misuse.
- R/6.4/4.5 Clean the (R)pooling water in the bottom of the large reach-in, (R)stained or soiled ceiling tiles as needed, (R)cabinets under the fryer units, which are soiled.
- R/6.4 Repair the lackiing ceiling tiles, the damaged floor tiles throughout as needed, and walls throughout the rear area, to provide a cleanable surfaces.
- R/6.1 Eliminate the air gap under the rear door to prevent pest entry.
- *3.4 Gyro meat was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *2.2/3.2 Observed an employee consume an apple in the preparation area. Employees shall consume foods in a separate designated area from food and equipment, and shall wash their hands prior to resuming work actiites to prevent crosscontamination.
- *7.0 Observed two orange chemical spray bottles were unlabeled under the preparation table and on the chemical shelf. Label toxic chemicals with the name of the chemical to avoid confusion and misuse.
- R/6.4/4.5 Clean the (R)pooling water in the bottom of the large reach-in, (R)stained or soiled ceiling tiles as needed, (R)cabinets under the fryer units, which are soiled.
- R/6.4 Repair the lackiing ceiling tiles, the damaged floor tiles throughout as needed, and walls throughout the rear area, to provide a cleanable surfaces.
- R/6.1 Eliminate the air gap under the rear door to prevent pest entry.
|
8/18/2011 | Standard 1 | |
- 4.4 Repair the torn door seals on the upright freezer in order to keep equipment in good repair.
- NOTE: Discussed gyro complaint dated 6/21/11. Gyro meat is a pre-cooked item that is stored frozen until portioned and held under refrigeration. Gyros are cooked to order on the grill. Discussed proper cooking temperatures and food handling. No other reports of illness have been received at this time.
- hand washing and glove changes.
- -Observed proper date marking throughout.
- -One accurate digital thermometer available for use.
- -Observed proper chemical storage and labeling.
|
7/12/2011 | Standard 1 | REHEATING: Observed cheese sauce, reheated in the pump warmer, at 109°F after 1 hour and 40 minutes. Foods shall be reheated rapidly to 165°F within 2 hours in order to limit bacterial growth. Discussed reheating cheese in the microwave prior to hot holding in the pump warmer. Recommend returning the cheese to the microwave.
PERSONAL CLEANLINESS: Observed an uncovered beverage on top of the back room prep table. Drink from covered beverages in areas of food or equipment in order to prevent possible contamination. PIC relocated the drink.
PREVENTION OF CONTAMINATION FROM HANDS: Observed employee place raw beef patties on the grill and proceed to place deli meat on the grill and tomatoes on a sandwich without changing gloves or washing hands in-between. In order to prevent possible cross-contamination, change gloves and wash hands between handling raw and ready-to-eat foods. Discussed possibly using utensils or placing raw foods on the grill last in order to make time for
|
- *3.4 Penne pasta was dated 1/24/11. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *2.2/3.2 Observed and employee handle raw and ready-to eat foods with the same pair of gloves. Employees shall change their gloves and/or wash their hands as often as necessary to prevent contamination.
- *7.0 Observed an orange chemical spray bottle was unlabeled. Label toxic chemicals with the name of the chemical to avoid confusion and misuse.
- R/6.1 Repair the self closure on the restroom door.
- R/6.4/4.5 (R)Clean the ceiling vents and surrounding areas as needed, (R)pooling water in the bottom of the large reach-in,
- (R)stained or soiled ceiling tiles as needed, (R)floor surface under the fryer unit, cabinets under the fryer units, floor/wall junctures and the floor under the preparation and three vat sinks, floor under the pop syrup rack, which are soiled.
- R/6.4 Repair the lacking grates, or ceiling tiles, the damaged floor tiles throughout as needed, and walls throughout the rear area, to provide a cleanable surfaces.
- 6.1 Eliminate the air gap under the rear door to prevent pest entry.
|
2/3/2011 | Standard2 | |
- 4.4 Repair the torn door seal on the reach-in freezer under the microwave.
- R/6.1 Repair the damaged coving around the walk-in cooler and freezer in order to provide a cleanable surface.
- NOTE: Observed a slicer soaking in sanitizer in the three compartment sink. Air dry equipment before storage and use.
- NOTE: Discussed utensil cleaning frequency with the PIC. Utensils used with potentially hazardous foods shall be cleaned at least every four hours.
|
1/26/2011 | Standard2 | PROTECTION FROM CONTAMINATION: Observed boxes of raw beef patties stored on a shelf above cheese in the walkin cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination.
PIC relocated the beef patties today.
-2 accurate thermometers (one digital) available for use.
-PIC reported that a separate employee is used for raw and ready-to-eat foods on the grill line. Reportedly, if a second employee is not available, a glove change is required between handling raw and ready-to-eat.
-Observed proper date marking throughout.
-Cheese sauce was reheated properly in the microwave before being placed into the warmer for hot holding.
|
- R/*4.5/4.6 Observed the lettuce shredding machine was soiled. Food contact surface shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.4 Observed the tomatoes on the sandwich sets were holding at room temperature, and the lunchmeat sets on the top of the reach-in unit was holding at 44°F, roman burgers were holding at 40°- 44°F, bottom of the reach-in unit by the griddle was holding at 43°F. Food shall be maintained at 41°F and below to limit the growth of organisms.
- *3.4 Gyro meat and riblets were lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- 6.1 Repair the self closure on the restroom door.
- 3.2 Store gloves six inches off the floor to facilitate cleaning and to prevent contamination.
- 6.4/4.5 (R)Clean the floor under the racks under the walk-in cooler, (R)ceiling vents and surrounding areas as needed, pooling water in the bottom of the large reach-in, stained or soiled ceiling tiles as needed, floor surface under the fryer unit, floor wall junctures under the preparation and three vat sinks, and sandwich pass thru, which are soiled.
- R/6.4 Repair the lacking grates, or ceiling tiles, and the damaged floor tiles throughout as needed, walls throughout the rear area, to provide a cleanable surface.
|
9/8/2010 | Standard 1 | |
- 4.4 Repair the torn door seal on the upright freezer.
- C/3.2 Label the slicer oil squeeze bottle in order to prevent confusion or misuse.
- 6.4 Repair the damaged floor tile in front of the fryer wheels in order to provide a more cleanable surface.
- NOTE: Discussed wash, rinse, and sanitize utensils (or replace) used with potentially hazardous foods (PHFs) at least every 4 hours. Utensils used with non-PHFs or stored at proper temperature in the PHF can be cleaned every 24 hours.
- NOTE: Observed a tube from the table top dessert cooler stored in a bucket of water that it appears to be draining into. Make any necessary repairs.
- R/6.1 Repair the damaged coving around the walk-in cooler and freezer in order to provide a cleanable surface.
- NOTE: Observed a slicer soaking in sanitizer in the three compartment sink. Air dry equipment before storage and use.
- NOTE: Discussed utensil cleaning frequency with the PIC. Utensils used with potentially hazardous foods shall be cleaned at least every four hours.
- Maintain thermometers calibrated to 32°F +/- 2°F in ice bath in order to properly monitor food temperatures. Thermometer was calibrated today. Demonstrated calibration to PIC and recommended checking regularly.
- -Observed foods thawing properly under refrigeration.
- -Observed proper date marking throughout.
- -Observed employees wearing single use gloves to avoid bare hand contact.
- -Reportedly, a separate employee is used for raw meat and ready-to-eat food handling on the grill line.
|
7/7/2010 | Standard 1 | R/C/CHEMICAL: Observed an 2 unlabeled spray bottles on the chemical shelf. Label all spray bottles in order to avoid confusion or misuse of a toxic chemical. PIC labeled the bottle.
R/REHEATING/HOT HOLDING: Observed cheese sauce in the warmer (without the pump) hot holding at 81°F and in the pump warmer at 102°F, both after 1.25 hours. Potentially hazardous foods shall be reheated to 165°F within 2 hours.
PHFs shall be hot holding at 135°F or above. PHFs shall be heated to 135°F within 4 hours. Be advised that this unit may not be approved for cooking/reheating. Cook/reheat cheese in the microwave and use the warmer for hot holding.
Properly reheat cheese and use before adding fresh cheese. Discussed with PIC.
C/PERSONAL CLEANLINESS: Observed uncovered beverage cup on the rear prep cooler. Cover beverage containers in food/equipment areas. PIC removed the cup.
C/TEMPERATURE MEASURING DEVICE: One long stem thermometer was reading 20°F in ice bath.
|
Restaurant representatives - add corrected or new information about Mr. Hero, 1737 Pearl Rd., Brunswick, OH 44212 »