- R/3.5- Provide complete ingredient labels for the packaged ice cream pies, ice cream cookies, and ice cream novelties. Packaged foods shall be labeled with the common name of the food, ingredients in descending order, quantity of contents and the manfuacturer's name and address. Discussed with employee during inspection.
- R/4.4- Replace the torn gasket o the Norlake unit. Equipment shall be in good repair.
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3/28/2012 | Standard 1 | |
- 4.4- No chlorine residual in the spray bottle labeled sanitizer. Change sanitizer in order to maintain 50ppm-200ppm to effectively sanitize food contact surfaces.
- 3.2- Provide complete ingredient labels for the packaged ice cream pies, ice cream cookies, and ice cream novelties.
- R4.4- Replace the torn gasket o the Norlake unit. Equipment shall be in good repair.
- R4.5- Bottom of both chest ice cream freezers have ice cream build-up on the bottom. Clean these units.
- 6.4- Floor and wall junctures in the walk-in cooler and under the three compartment sink are soiled. Clean the floors.
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9/21/2011 | Standard2 | |
- 4.4 Replace the torn door seals on the Norlake unit.
- 3.2 Provide ingredient information on the prepackaged ice cream items.
- 4.5 Clean the interior of the ice cream freezers.
- C/3.2 Turn the in-use dipper wells on. They were not running during this inspection.
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4/13/2011 | Standard 1 | |
- 6.4 The edges of the floor in the walk-in cooler are soiled. Clean this.
- R/4.4 The door seals on the Norlake unit are torn. Replace these.
- R/3.2 Ice cream scoops were stored on wet cloths. Store untensils on a dry, cleanable surface or in the dipper wells.
- R/3.5 Provide ingredient labels with the ingredients in descending order, manufacturers name and address, the weight and the name of the food on all prepackaged ice cream pints, quarts, pies, cookies and other novelties.
- 3.2 Observed wet sanitizer wiping cloths on the ice cream reach-in unit. Store wet wiping cloths in sanitizing solution between use to prevent the growth of organisms.
- Note: Reportedly, the excess water on the ice cream scoops is wiped off on the wet wiping cloths. The wet wiping cloths are stored on top of the ice cream reach-in at room temperature. Inspector will consult with coordinator and other insectors to determine if this procedure complies with the Ohio Uniform Food Safety Code.
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9/27/2010 | Standard2 | |
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