- C/*3.2 Observed raw corned beef stored above pita bread in the display cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/C/*7.0 Observed unlabeled bottles of sanitizer and Windex. Label all toxic chemicals in order to prevent confusion or misuse.
- C/*7.1 Observed laundry detergent stored beside cups and above trays. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/C/*3.4 Observed the ambient air temperature of the reach-in cooler under the slicer at 53°F. This unit contained a small portion of chicken. Normally, this unit only holds produce. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below. The chicken was relocated. Adjust the cooler temperature or keep only non-PHFs in this unit.
- *4.5/4.6 Observed grease build-up on the fryer baskets. Food contact surfaces shall be washed, rinsed, sanitized, and clean to the sight and touch.
- 4.5 Clean the side of the fryer and stove in order to remove grease build-up.
- 4.2 Unable to locate the chlorine test kit. Provide a chlorine test kit to monitor the concentration of the bleach sanitizer. Maintain chlorine between 50-200ppm in order to effectively sanitize.
- -1 accurate long stem thermometer available for use.
- -Observed employee wearing single-use gloves and using tongs to prevent bare hand contact with ready-to-eat foods.
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4/20/2012 | Standard 1 | |
- R/*4.4 Observed the sanitizing solution in the spray bottle contained greater than 400 ppm. Maintain concentration at 50-
- 200ppm of chlorine sanitizing solution.
- *7.0 Observed a blue unlabeled spray bottle. Toxic chemicals shall be properly labeled with the containers contents to avoid confusion and misuse.
- *3.4 Observed the front reach-in unit contained an air temperature of 42°F, stuffed grape leaves were holding at 44°F, and Swiss cheese was holding at 45°F. Maintain foods and refrigeration units at 41°F and below, to limit the growth of organisms. This unit was adjusted today.
- *4.5/4.6 The slicer was soiled from the previous day. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. PIC was asked to clean this piece of equipment.
- R/*4.4 Provide bleach for sanitizing dishes. Reportedly sanitizer will be purchased today.
- R/6.4 Repair the base cove behind the cook's equipment, to provide a cleanable surface.
- *7.1 Observed personal cold medicine was stored on the same shelf with single-use forks. Relocated personal medications to a separate are from food and equipment to prevent contamination.
- Note:
- Operation added a Hobart two door refrigeration unit DA2, with an NSF label, Continental reach-in unit SW48-BS with NSF label, and Hershey 14 container ice cream case was added to the operation.
- Observed the operation was reheating corned beef on the grill top. Reportedly corned beef is reheated occasionally and not more than one time a week. This operation will remain a Risk Level 3<25,000 square feet for the 2012-2013 licensing season.
- Be advised foods shall be reheated to 165°F within two hours.
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9/19/2011 | Standard2 | |
- On this date the inspector attempted to conduct a 30-Day/Standard inspection at the above operation. I drove past the operation at 11:00 am and 11:15 am, the operation was closed. No business hours were posted, no lights were on in the operation, and the operation was closed. This inspector will continue to monitor the operation.
- *4.4/7.0 Observed the sanitizing solution in the spray bottle was unlabeled and contained greater than 400 ppm. Properly label the sanitizer bottle and adjust the concentration to the manufacturers recommendation.
- *4.4 Provide sanitizer of sanitizing dishes. Reportedly sanitizer will be delivered this afternoon.
- C/6.4 Observed employee chocolates and a coat stored on the preparation table. Store employee personal items in a separate designated area.
- 6.4 Repair the base cove under the fire extinguisher and behind the cook's equipment, to provide a cleanable surface.
- 4.1 Provide a thermometer in the reach-in, to assure 41°F and below is maintained.
- Notes: Provide this office with the name, address and license number of the facility providing the Greek desserts.
- Mr. Coffee machine is for personal use. Discussed with the PIC to provide a designated area for employee coffee maker and storage of employee food items.
- Discussed with PIC the preparation sink shall be used for washing of vegetables and not for the storage of the coffee maker.
- Discussed with PIC smoking must occur outside of the operation. This inspector observed a single-use coffee cup with cigarette butts on the shelf under the preparation table.
- Rear refrigeration unit was not in use today and was holding at 55°F.
- Operation opens at 11:30 am daily.
- Observed a food safety certificate from Summit County Health Department from 1986. Provide an update Level one certification course for one employee per shift. Online course is available at Servsafe.com/starters.
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2/28/2011 | Standard 1 | |
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