R/*3.4 Observed Italian sausages, stacked in the prep cooler, cold holding improperly at 47°F-50°F. The sausages that were making contact with the pan were cold holding properly below 41°F. Maintain time/temperature controlled for safety foods (TCS) cold holding at 41°F or below in order to limit bacterial growth. Discussed storing fewer sausages in the prep cooler.
C/*3.4 Observed opened, ready-to-eat breaded chicken lacking a date mark. PIC stated that the bag was opened on 5/11. Readyto- eat, TCS foods shall be dated the day of opening or prep and used or discarded within 7 days. NOTE: egg salad that was prepared last night was lacking a date mark. Date mark this item if it is held beyond 24 hours.
-Observed proper hot holding.
-Observed proper glove use to prevent bare hand contact.
-1 accurate digital thermometer available.
SUBWAY:
*4.5/4.6 The following food contact surfaces were soiled:
-black build-up on the pop machine chute
-food debris on the slicer blade hanging on the clean equipment shelf
Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
-Observed proper date marking.
-Observed proper hot and cold holding temperatures.
-Observed proper thawing under refrigeration.
STORE/SHARED:
4.4 Observed ice build-up on the walk-in freezer condenser line. Make any necessary repairs in order to keep equipment in good repair.
R/3.5 Unable to locate the ingredient book for the self-serve donut case. Provide a complete ingredient list for each item in the donut case. PIC informed MaryAnn donuts of the problem at the time of this inspection.
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