C/*7.0 Observed a spray bottle of Glass Cleaner labeled Degreaser at the mop sink. Label all toxic chemicals correctly in order to prevent confusion or misuse.
C/*4.5/4.6 Observed 3 chopping devices, stored on the bottom shelf of the prep table, with food debris on the blades. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
NOTE: PIC is ServSafe certified.
-Observed proper date marking of ready-to-eat, potentially hazardous foods (PHFs).
-Observed proper thawing under refrigeration.
-Observed proper hot holding and cold holding temperatures.
-One accurate digital thermometer available.
1/17/2012
Standard2
3701-21-25 Unable to locate Level 1 Certifications for the person-in-charge (PIC) on this shift. Provide documentation that one
PIC per shift is certified in food protection. Reportedly, all of the PICs are certified and the certificates will be printed.
-One accurate digital thermometer available for use.
-Chili and breakfast burrito mix hot holding properly above 135°F.
-Cut tomatoes, cheese slices, hot dogs, and eggs cold holding properly below 41°F.
-Foods are thawing properly under refrigeration.
-Observed employee wearing single-use gloves in order to prevent bare hand contact with onions.
8/1/2011
Standard 1
C/*3.2 Observed a box of raw bacon stored above chili and other ready-to-eat foods in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent cross-contamination.
NOTE: Ready-to-eat, potentially hazardous foods (unopened) are dated the day pulled from freezer and discard date. Once the ready-to-eat, PHFs are opened or prepared they must be used or discarded within 7 days. Recommend noting the open/prepared date.
-One accurate digital thermometer available for use.
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