*2.4/6.2 No paper towels were available at the handsink. Provide an adequate supply of paper towels at the handsink to facilitate proper handwashing.
*3.4 Cheese slices and feta in the reach-in cooler was cold holding at 43-44°F. Potentially hazardous foods shall be cold holding at 41°F or below in order to limit bacterial growth. Recommend cooling the tuna salad, after prep, in the reach-in cooler with the lid off in order to ensure the food reaches 41°F.
*2.4/3.2 Observed an employee prepare sandwich wraps with bare hands. Prevent bare hand contact with ready-to-eat foods by using single-use gloves.
R/3.2 Label the water squeeze bottle in order to avoid confusion or misuse.
4.8 Observed foam cups stored on the floor on the mop room. Store equipment 6 inches off of the floor in order to prevent possible contamination.
4.5 Observed frost accumulation in the Nestle chest freezer and the upright freezer.
NOTE: Observed large containers of home-produced honey. Honey is a cottage food that requires a Proper label including: name, place of business, and a statement that this product is home produced.
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