- R/C/*3.4 Observed the following foods held beyond 7 days:
- -lasagna in the walk-in cooler 6/11, pulled from the freezer on 7/23/11
- Potentially hazardous (PHFs), ready-to-eat foods shall be dated the day of opening or preparation (and pulled from the freezer) and used or discarded within 7 days.
- *4.5/4.6 Observed the following food contact surfaces that need cleaned:
- -R/Clean the pizza oven racks more thoroughly in order to remove food debris build-up.
- -Clean the slicer in order to remove food debris build-up.
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.4/4.4 Observed salami and ham in the prep cooler cold holding improperly at 50°F. Ambient air temperature of the prep cooler was 50°F. Ambient air temperature of the reach-in portion was 39°F. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Make any necessary repairs. PIC discarded the ham and salami today.
- R/6.2 Observed 2 burned out lights under to vent hood. Replace these.
- 4.5 The following equipment needs cleaned:
- -grease on the sides of fryers and neighboring cooking equipment
- -ice build-up in the reach-in freezer
- Clean this equipment. Maintain foods protected from possible contamination in the reach-in freezer.
- C/6.4 Store flyswatters in an area separate from food and equipment in order to prevent possible contamination.
- C/3.2/4.8 Observed onions, veal, french fries, ice, and to-go containers stored on the floor in the walk-in cooler, walk-in freezer, and dry storage areas. Store food and equipment 6 inches off the floor.
- 4.2 Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer. Maintain chlorine at 50-200ppm.
- -PIC knowledgeable of proper cooling procedures.
- -Observed proper reheating on the stove top.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage.
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7/25/2011 | Standard 1 | |
- R/C/*3.2 Observed a can of Ground Tomatoes, on the can rack, with a dented seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return to supplier.
- *3.4 Observed the following foods held beyond 7 days or date marked improperly:
- -R/salami in the prep top cooler cut on 2/14
- -pasta dated for discard on 3/5
- -meatballs frozen on 2/2 and not re-dated
- Potentially hazardous, ready-to-eat foods shall be dated the day of opening or preparation (and pulled from the freezer) and used or discarded within 7 days.
- *4.5/4.6 Clean the pizza oven racks more thoroughly in order to remove food debris build-up.
- C/*4.1 Observed the long stem thermometer reading 50°F in the ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures.
- 6.2 Observed 2 burned out lights under to vent hood. Replace these.
- -Observed proper raw animal food storage
- -Observed proper cold holding temperatures
- -Observed proper hot holding temperatures
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2/22/2011 | Standard2 | |
- *3.2 Observed a can of Ground Tomatoes, on the can rack, with a dented seam. Do not use dented canned goods in order to prevent possible contamination. Store dented canned goods in a separate designated area for return to supplier.
- *3.4 Observed the following foods held beyond 7 days:
- -salami in the walk-in cooler 7/21
- -ham in the walk-in cooler 7/21
- -penne pasta in the prep cooler 7/22
- -angel hair pasta in the prep cooler 7/22
- -alfredo sauce in the prep cooler 7/22
- Potentially hazardous, ready-to-eat foods shall be dated the day of opening or preparation and used or discarded within 7 days.
- *7.1 Observed chaffing fuel canisters stored on the shelf above the prep table/cooler and beside spices. Store toxic chemicals in a designated area separate from and below all food and equipment.
- *4.5/4.6 Clean the pizza oven racks in order to remove food debris build-up.
- 4.5 The following equipment needs cleaned:
- -R/dust and grease build-up on the vent hoods
- -food debris on the catch pan and shelf below the grill
- -food debris and grease build-up on exterior of fryer
- -grease build-up on the sides of fryer and oven
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 Observed employee personal items (purse, cell phone, etc..) stored on the shelves above prep tables/coolers. Store employee personal items in a separate designated area in order to prevent possible contamination.
- 6.4 Clean the floor below the walk-in cooler shelving (to the right) in order to remove food debris.
- 3.2 Observed several boxes stored on the floor of the walk-in freezer. Store food 6 inches off of the floor in order to prevent possible contamination.
- 4.4 Replace/repair the torn door seal on the True upright cooler.
- 4.2 Unable to locate thermometers in the pasta or pizza prep reach-in coolers. Provide accurate thermometers in these units in order to monitor the ambient air temperature. Ambient air temperatures were below 41°F today.
- 4.2 Unable to locate a sanitizer test kit. Provide a quat test kit in order to monitor the concentration of the sanitizer. Maintain quat at 200ppm (or manufacturers directions). If bleach is used for a sanitizer also, provide a chlorine test kit and maintain the concentration at 50-200ppm.
- NOTE: Discussed washing, rinsing, and sanitizing utensils, used with potentially hazardous foods (PHFs), every 4 hours.
- NOTE: Observed a note on the 3 compartment sink spray hose stating "do not use". Unable to determine if the hose was in disrepair. Make any necessary repairs.
- NOTE: Observed the following foods in the walk-in cooler beyond the expiration date:
- -milk 7/21
- -whipping cream 7/27
- Check dates and discard as necessary.
- -Observed PHFs cold holding properly below 41°F.
- -One accurate digital thermometer available for use.
- -Observed employees wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.
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7/30/2010 | Standard 1 | |
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