*3.4 The following foods were holding at improper temperatures in the Summit refrigeration (holding at 41.9°F air temperature):-
Colby Jack cheese 47°F - Ham 43°F - Turkey 46°F
- Cream cheese 43.7°F - Rotini 43°F - Ham 46°F - Bowtie pasta 49°F - Pasta Salad with Bowties 45°F
Foods shall be maintained at 41°F and below to limit the growth of organisms. Discard and food items above 45°F and above.
*3.1 Reportedly, occasionally a soup is made at the operators home. All foods shall be prepared in an approved licensed facility.
C/*6.2/2.4 No paper towel were available at the hand sink. Provide and adequate supply of paper towels to promote proper hand washing.
3701.21-25 Reportedly PIC have not taken to level one training. One employee per shift shall obtain Level One Training. Level
One Training is available at www.servsafe.com/starters or www.statefoodsafety.com.
6.2 Provide a hand sign in the restroom, to inform employees to wash their hands.
3.2 Ice scoop was stored in the ice machine, store the ice scoop on a clean and dry surface for up to 4 hours.
Notes: Hours of the operation are 8:30am-5pm.
Discussed produce washing and lack of a preparation sink. All produce must be received prewashed.
Discussed equipment added to the operation shall be commercial grade, and to provide this office with the make and model numbers of any new equipment. Business card was provided today.
5/10/2012
Standard 1
No violations observed at today's inspection.
NOTE: Provide a Level 1 Certification in food protection for the PIC for each shift.
-Observed foods cold holding properly below 41°F.
-Observed proper date marking of opened, ready-to-eat, potentially hazardous foods.
-Observed proper chemical storage, separate from and below food and equipment.
-Observed PIC wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
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