- No violations observed at today's inspection.
- -2 accurate long stem thermometers available.
- -Observed proper date marking of ready-to-eat, time/temperature controlled for safety foods (TCS).
- -Observed proper chemical storage and labeling.
- -Observed chicken patties slacking properly in the Cambro at 29°F-30°F.
- -Observed proper cold holding.
- -Observed proper hot holding of noodles (135°F) and chicken patties (139°F)
|
5/22/2012 | Standard 1 | |
- C/*4.2 Observed 1 long stem thermometer reading 20°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures. One additional thermometer (accurate) was available today.
- 4.5 Observed black residue build-up on the 2-door freezer door seals. Clean these.
- -Observed proper cold holding temperatures throughout.
- -Observed proper hot holding temperatures of: chicken poppers and broccoli cheese soup.
- -Observed proper chemical storage and labeling.
- -Observed employees wearing single-use gloves to prevent bare hand contact.
- -Observed proper slacking of chicken poppers.
|
10/31/2011 | Standard2 | |
- *3.4 Observed the following foods hot holding improperly:
- -Rib sandwiches in a covered pan on top of the oven at 109°F
- -Ribs in the Cambro at 102°F.
- Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above to limit bacterial growth. Cook PHFs to proper temp prior to hot holding.
- C/*7.0 Label the degreaser spray bottle in order to prevent confusion or misuse.
- -2 accurate long stem thermometers available.
- -PHFs cold holding properly below 41°F.
- -Observed employee wearing single-use gloves to prevent bare hand contact.
|
5/11/2011 | Standard 1 | |
- *3.4 Observed cheese sticks, waiting to be cooked, in the cambro at 68°F. Maintain potentially hazardous foods (PHFs) cold at
- 41°F or below or hot at 135°F or above in order to limit bacterial growth. PHFs may be placed at room temperature to slack, however, they must not rise above 41°F.
- *3.4/4.4 Observed PHFs in the walk-in cooler cold holding at 49°F-50°F. The ambient air temperature of the walk-in was 50°F.
- PHFs shall be cold holding at 41°F or below. Coolers shall be maintained at 41°F or below. Call for repairs and fax a copy of the completed work order to MCHD. NOTE: Reportedly, the door to the cooler was open for an extended period of time and some foods were out for prep. Call for maintenance in order to ensure food safety.
- R/6.2 Provide light shields or shatter-proof light bulbs in the dry storage room in order to prevent possible contamination.
- -Cheese sticks were hot holding properly at 190°F.
- -Salami and deli sandwiches cold holding properly below 41°F in the lunch line cooler.
- -One accurate long stem thermometer available for use.
|
1/27/2011 | Standard2 | |
- 6.2 Provide light shields or shatter-proof light bulbs in the dry storage room in order to prevent possible contamination.
- -Mashed potatoes and chicken nuggets hot holding properly above 135°F.
- -Salami and deli sandwiches cold holding properly below 41°F.
- -Observed employees wearing single use gloves to avoid bare hand contact.
- -One accurate long stem thermometer available for use.
|
9/28/2010 | Standard 1 | |
Restaurant representatives - add corrected or new information about Buckeye Jr. High School, 3024 Columbia Rd., Medina, OH 44212 »