- *3.4 Roast pork was holding on the preparation table at 94-105°F, and a container of roast pork was holding at 79°F for approximately an hour, also sweet and sour chicken was holding at 70°F. Foods shall be cooled from 135°F-70°F within a total of
- 2 hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Discussed to relocate the foods into the cooler within 15-30 minutes and to pool the food out in small portions when cooled to cut or chop them.
- *4.5/4.6 Observed a bowl containing raw chicken also contained raw beef debris and was stored in the container of green peppers. Food contact surface shall be washed, rinsed, and sanitized, as often as necessary to prevent contamination.
- 6.2 Repair the non-functioning light fixture by the mop sink, to provide lighting as required in OAC 3717.
- NOTE: Reportedly, non commercial grade microwave and Crockpot are for personal use.
- *3.4 Roast pork was holding on the preparation table at 94-105°F, and a container of roast pork was holding at 79°F for approximately an hour, also sweet and sour chicken was holding at 70°F. Foods shall be cooled from 135°F-70°F within a total of
- 2 hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Discussed to relocate the foods into the cooler within 15-30 minutes and to pool the food out in small portions when cooled to cut or chop them.
- *4.5/4.6 Observed a bowl containing raw chicken also contained raw beef debris and was stored in the container of green peppers. Food contact surface shall be washed, rinsed, and sanitized, as often as necessary to prevent contamination.
- 6.2 Repair the non-functioning light fixture by the mop sink, to provide lighting as required in OAC 3717.
- NOTE: Reportedly, non commercial grade microwave and Crockpot are for personal use.
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11/9/2011 | Standard2 | |
- *3.4 Egg pieces were holding at 57°F, broccoli was holding at 54°F, egg rolls were holding at 42°F and sweet and sour pieces were holding at 46°F. Maintain foods at 41°F and below. These foods were relocated into the refrigeration unit today.
- 4.0 Can was been reused to store filled sauce cups. Provide a cleanable container.
- 3.2 Store the spoon for the rice in the food with the handle extended outward, on a clean surface for up to 4 hours, or in hot water at 135°F and above to limit the growth of organisms.
- 4.5 Clean the bucket handle in the cooler which contained food debris.
- 5.4 Clean the toilet in the restroom.
- 6.4 Clean the floor under the Hosin sauce rack and food rack which are soiled.
- 4.4 Repair the damaged door seal on the two door reach-in unit.
- 5.1 Provide a hose bibb for the mop sink, to prevent contamination of the water supply.
- NOTE: Reportedly, non commercial grade microwave and Crockpot are for personal use.
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5/23/2011 | Standard 1 | |
- *2.3 Observed an employee touch cooked broccoli with their bare hands. Employees shall use utensil, gloves, or equipment when handling cooked foods.
- 6.4 Repair the stainless steel wall surface by the wok table, to provide a cleanable surface.
- NOTE: Reportedly, non commercial grade microwave and Crockpot are for personal use.
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1/5/2011 | Standard2 | |
- 3.2 Store the wet wiping cloth in sanitizing solution between uses to limit the growth of organisms, or relocate the cloth to a bin to be laundered.
- 4.5 Clean the hood and the ice accumulation in the Arctic Air freezer.
- 4.4 Repair the damaged door seal on the Beverage Air unit.
- 5.1 Clean the toilet in the unisex restroom.
- 5.4 Provide a covered can in the unisex restroom.
- NOTE: Reportedly, non commercial grade microwave and Crockpot are for personal use.
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7/21/2010 | Standard 1 | |
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