- Reportedly, soups were cooled using an ice bath. A combination of methods may be necessary to quickly cool foods including ice bath, chill wand, division of large portions, and/or shallow pans. Allow foods to remain uncovered during the cooling process.
- Recommend discarding foods that did not cool properly. Note: Reportedly, soup holding at 46.7 was heated earlier today and then placed back into the cooler to cool.
- Reportedly, soups are reheated on the stove to a boil.
- XI PROTECTION FROM CONTAMINATION: Observed a dented seam on canned water chestnuts located in the basement dry storage area. Food packages shall be in sound condition to protect the integrity of the contents from contamination or adulteration. Store damaged goods in a designated area for credit or return to the supplier. Person-in-Charge relocated the damaged can to a designated area.
- II PERSONNEL CLEANLINESS: Observed an uncovered beverage in the equipment washing area. Employees shall consume beverages in a separate, designated area or use a covered container. Employee obtained a lid at time of inspection.
- NOTE: Observed a bag of frozen, non-inspected deer meat inside the walk-in cooler on the floor. Reportedly, this was delivered today and is for personal use only. Deer meat will be taken home today. Deer meat is not served at this operation.
- C 3.2 Unlabeled bulk food container in the kitchen. Unidentifiable foods shall be labeled with common name.
- 4.4 Front walk-in cooler shelving is beginning to rust. Equipment shall be in good repair.
- 4.5 Rear walk-in cooler shelving is soiled. Clean the shelving.
- 4.5 Walk-in cooler fan guards are soiled. Soiled vent hood filters above grill. Clean these areas.
- C 6.4 Jackets stored on food storage rack near walk-in cooler. Store employee personal clothing in a separate, designated area.
- 6.4 Observed ice accumulation inside walk-in freezer below the condenser. Remove ice. Repair any leaks to prevent ice accumulation.
- R 6.4 Missing/damaged ceiling tiles in the basement dry storage room. Replace missing/damaged ceiling tiles.
- Note: Marinara sauce cooling overnight in a large, deep container inside the walk-in cooler had an internal temperature of 49°F. Cool foods rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. Use chill wands, ice baths, division of large portions, and/or shallow pans to cool foods rapidly.
- No food prep today.
- Note: Reportedly, automatic dishwasher booster heater is in disrepair. Estimates have been obtained to replace the booster heater.
- Be sure to manually sanitize food contact surfaces in the three-compartment sink until dishwasher is repaired and reaching 180°F during the final rinse cycle.
- Note: Food preparation sink appears to be safe wasted. Provide a two-inch air gap above the floor drain for the food preparation sink to prevent possible contamination.
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2/21/2012 | Critical Control Point 1 | Person-in-Charge (PIC) present: Daniel Baisden is ServSafe certified.
Two accurate thermometers available for use.
Reportedly, foods are thawed in the walk-in cooler or submerged under cold-running water.
Observed raw pork stored on the bottom shelf of the walk-in cooler.
VII COLD HOLDING: Internal temperature of creamer in upright cooler was 48°F. Maintain potentially hazardous foods at
41°F or below. Discard any contaminated food or relocate foods to another cooler. Repair cooler and send invoice to
Medina County Health Department. PIC relocated butter, creamer, and milk into the walk-in cooler at time of inspection.
VII COOLING: Internal temperatures of Zuppa Tascano prepared yesterday, located in three, covered, deep containers inside walk-in cooler were 43, 45, and 46.7°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours to minimize time in the temperature danger zone.
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- VIII DATE MARKING: Demi is dated 10/18. Reportedly, this was frozen and placed in cooler to thaw. Be sure to re-date foods upon removal from the freezer. Food must be consumed or discarded within 7 days. Discussed matter with the Person-in-Charge.
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11/1/2011 | Critical Control Point 1 | Person-in-Charge (PIC) present: Daniel Baisden is ServSafe certified, certificate #6936493 (expires 2/22/2015).
Observed frozen shrimp placed in cooler to thaw properly at time of inspection.
Two accurate long stem thermometers are available for use.
Observed proper raw animal storage to prevent cross-contamination inside the walk-in cooler.
Discussed cooling large amounts of food using an ice bath, chill wand, division of large portions, or shallow pans.
Observed a chill wand in the freezer. Be sure to reheat foods to 165°F within 2 hours prior to serving.
Reportedly, smoked salmon is a fully cooked, ready-to-eat product from the supplier.
VII COLD HOLDING: Internal temperatures of creamer and butter in upright cooler were 46°F and 47°F respectively.
Maintain potentially hazardous foods at 41°F or below. Discard any contaminated food or relocate foods to another cooler. Repair cooler and send invoice to Medina County Health Department. PIC is relocating foods today.
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- *3.4 Demi dated 10/18 and 9/21 stored greater than seven days inside the walk-in cooler. Food shall be consumed or discarded within 7 days. Discard food. Reportedly, demi dated 9/21 was frozen. Re-date food upon removal from the freezer.
- *4.5/4.6 Observed dried food debris on underside of meat slicer. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- 3.2 Unlabeled bulk food container in the kitchen. Unidentifiable foods shall be labeled with common name.
- 4.4 Walk-in cooler shelving is beginning to rust. Equipment shall be in good repair.
- 4.8 Utensils stored upright on equipment storage rack. Invert utensils to present handles and prevent possible contamination of food contact surface.
- 4.8 Observed single-use items (paper goods) and equipment stored on the floor in the basement. Store equipment six inches above the floor.
- 6.4 Food spills on the floor in the basement near pop station and dry food storage room. Clean the floor to remove food spills and prevent pest attraction.
- 3.2/4.8 Observed food stored on the floor inside walk-in freezer. Store food six inches above the floor.
- 4.4/5.1/6.4 Observed water dripping from ceiling in basement. Ceiling tiles have been removed and/or are damaged. Reportedly, the steamer in the kitchen is leaking. Repair this and replace damaged ceiling tiles. Send copy of invoice/work order for repairs to the Medina County Health Department.
- Note: Marinara sauce cooling overnight in a large, deep container inside the walk-in cooler had an internal temperature of 49°F. Cool foods rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours. Use chill wands, ice baths, division of large portions, and/or shallow pans to cool foods rapidly.
- No food prep today.
- Note: Reportedly, automatic dishwasher booster heater is in disrepair. Estimates have been obtained to replace the booster heater.
- Be sure to manually sanitize food contact surfaces in the three-compartment sink until dishwasher is repaired and reaching 180°F during the final rinse cycle.
- Note: Food preparation sink appears to be safe wasted. Provide a two-inch air gap above the floor drain for the food preparation sink to prevent possible contamination.
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10/28/2011 | Standard 1 | |
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