- R/4.8 Observed unwrapped coffee straw/stirs on the counter. Store single-use items in a manner that protects from possible consumer contamination (ex: wrapped or dispenser).
- R/4.1 Observed household Frigidaire freezer. When this equipment fails to meet the requirements of the Food Code provide NSF or equivalent commercial-grade equipment.
- NOTES: Be reminded that, as a Level 3 operation, reheating is only permitted in response to an individual order.
- Discussed placing Italian sausages on a tray in uncovered to assure 135°F-70°F is achieved within two hours and from
- 135°F-41°F within a total of six hours to limit the growth of organisms.
- Operation is opened from April 1st to November 1st.
- Reportedly, non-commercial microwave, toaster, and coffee maker is for personal use only.
- Discussed with PIC, brushes used for cleaning taps and sanitizing soolution concentration.
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5/22/2012 | Standard 1 | |
- *3.4 Observed cooked sausages, dated 7/13, tightly covered and stacked, in the upright cooler at 51°F. Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Cool foods, under refrigeration, uncovered in small/shallow portions in order to increase air flow.
- 4.4 Repair the torn door seal on the upright cooler in order to keep equipment in good repair.
- R/4.8 Observed unwrapped coffee straw/stirs on the counter. Store single-use items in a manner that protects from possible consumer contamination (ex: wrapped or dispenser).
- R/4.1 Observed household toaster and Frigidaire freezer. When this equipment fails to meet the requirements of the Food Code provide NSF or equivalent commercial-grade equipment.
- NOTE: Since the operation is open longer than 6 months out of the year, and cannot be considered Seasonal, please renew Food
- Service Operation License on or before March 1, 2012.
- NOTE: Be reminded that, as a Level 3 operation, reheating is only permitted in response to an individual order.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage and labeling throughout.
- -PHFs were hot holding properly above 135°F.
- -Observed employee wearing single-use gloves in order to avoid bare hand contact with hot dog buns.
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7/14/2011 | Standard2 | |
- 5.1 Observed the prep sink with non-functioning cold water. Repair this in order to keep plumbing in good repair.
- 4.8 Observed unwrapped coffee straw/stirs on the counter. Store single-use items in a manner that protects from possible consumer contamination (ex: wrapped or dispenser).
- 4.1 Observed household toaster and Frigidaire freezer. Provide NSF or equivalent commercial-grade equipment.
- NOTE: Discussed the note received with Food Service Operation license payment, that the operation is open longer than 6 months out of the year and cannot be considered Seasonal. Please renew Food Service Operation on or before March 1, 2012.
- NOTE: Discussed datemarking opened/prepared potentially hazardous foods (PHFs) and using or discarding within 7 days.
- NOTE: Discussed cooling and reheating procedures today. Be reminded that, as a Level 3 operation, reheating is only permitted in response to an individual order.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage and labeling throughout.
- -PHFs were cold holding properly below 41°F.
- -Observed employee properly wash hands in-between tasks.
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5/5/2011 | Standard 1 | |
- C/*3.2 Observed raw shell eggs and raw beef patty stored on top of a container of tuna salad in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.4 Observed Italian sausages cold holding after cooling in the upright cooler at 43°F. Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Recommend spreading the sausages out on a shallow tray to increase air flow and not covering the sausages until the cooling process is complete.
- 4.4 Repair the torn door seal on the True upright cooler (food side).
- R/4.4 Repair/replace the water damaged light shield in the pop storage closet.
- R/4.1 Observed a household Frigidaire freezer. When this unit no longer meets the standards of the Food Code it must be replaced with NSF or equivalent commercial equipment.
- NOTE: Hot dogs on the roller were still in the cooking process at 121°F. PIC reported that the hot dogs are microwaved to 135°F if an order is placed early.
- -Long stem thermometer available for use.
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8/2/2010 | Standard2 | |
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