- *4.5/4.6 The following food contact surfaces need cleaned:
- -pop syrup build-up on the pop nozzles
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.2 Hot dogs and roller type food products were lacking a date marking. Foods shall be dated the day of opening and shall be used or discarded in seven calendar days. Discussed food products should be dated when removed from the freezer if opened immediately.
- 6.4/4.5 The following areas need cleaned:
- - spill on the floor under the pop syrup rack, including exterior of the cases
- - drain boards of the three vat sink contained damaged food items
- - cup/holder for single-use container on the F'Real milkshake machine
- - cabinet with the garbage cans were soiled
- - counter under the coffee grinder and machines
- - interior on the donut case
- - walk-in beer cave wall was soiled or contained a mold-like growth
- - interior non-food contact surfaces of the cappuccino machine
- Physical facilities and equipment shall be maintained clean.
- 6.1 Provide light shields with end caps or shatter proof bulbs on the LED light fixtures in the donut case.
- 4.8 Invert the nacho containers, to prevent contamination of food contact surface.
- 6.4 Store employee personal items in a separate area from the storage rack, to prevent contamination.
- 6.2 Repair the non-functioning light fixtures in the rear storage/three vat sink area, and in the sandwich hot holding case. Provide lighting requirements in OAC 3717.
- 3.5 The following items in the self-serve pastry case were missing ingredients:
- - apple fritter
- - red velvet muffin
- - ham and cheese wedge sandwich was lacking a weight, and the food name
- Provide ingredients for all self-serve items in the pastry case. Ham and cheese sandwich was lacking information was removed from the sales area.
- Note: This operation experienced a power outage at approximately 6:45am on this date. The power outage lasted approximately for an hour to hour and half. This inspector observed all refrigeration units were holding at 41°F and below. The majority of the food items were holding at 41°F-45°F, except bacon, egg, and cheese biscuits were holding at 41°F-46.8°F. PIC was asked to discard this food items holding above 45°F.
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4/2/2012 | Standard 1 | |
- *4.5/4.6 The following food contact surfaces need cleaned:
- -black residue build-up on the Coca Cola slushie nozzle
- -pop syrup build-up on the Coke, Diet Coke, and Coke Cherry nozzles
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 3.5 The following items in the self-serve pastry case were missing ingredients:
- -apple fritter
- -pumpkin muffin
- Provide ingredients for all self-serve items in the pastry case.
- 6.4 The following areas need cleaned:
- -spill at the floor-wall juncture in the walk-in cooler
- -spill under the 3-compartment sink
- Physical facilities shall be maintained clean.
- R/4.5 Clean some of the walk-in cooler shelves in order to remove dust build-up.
- 5.1 No cold water available at the 3-compartment sink. Maintain plumbing in good repair.
- C/3.2 Observed a box of coffee stored on the floor in the back room. Store food 6 inches off of the floor in order to prevent possible contamination.
- NOTE: Unable to determine if the lights above the coffee station were shatter-proof. Provide shatter-proof/shielded light bulbs in areas with food and equipment.
- NOTE: Observed paint cans stored under the 3-compartment sink. When improvements are finished, remove paint and other maintenance items not related to/not approved for use in the operation (ex: store in an outdoor storage shed) in order to prevent possible contamination.
- NOTE: Observed Cheerios for sale on the retail shelf beyond the expiration date of July 2011.
- -1 accurate long stem thermometer available for use.
- -Observed proper chemical labeling.
- -Observed proper raw egg/bacon storage on the bottom shelf.
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12/7/2011 | Standard2 | |
- R/C/*3.4 Observed the following foods cold holding improperly in the open front retail cooler:
- -ham and swiss sub 46°F
- -egg and cheese muffin 45°F
- -panini 46°F
- Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth.
- *4.4 Observed the ambient air temperature of the open front retail cooler at 55°F. PHF's stored in this unit were cold holding between 45°F-48°F. Repair this in order to maintain 41°F or below. Recommend discarding any contaminated food.
- R/C/*3.2 Observed packages of raw bacon overlapping cheese slices in the retail cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/C/6.4 Observed employee coats hanging on the food storage rack in the back room. Store employee personal items in a separate designated area in order to prevent possible contamination.
- R/4.5 Clean some of the walk-in cooler shelves in order to remove dust build-up.
- -One accurate long stem thermometer available for use.
- -Ingredient book available at the bakery case.
- -Hot dogs, egg rolls, and nacho cheese is hot holding properly above 135°F.
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6/16/2011 | Standard 1 | |
- R/*4.5/4.6 Observed pop residue build-up on the pop nozzles. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.2 Provide a greater separation between the raw bacon and the ready-to-eat deli meat and cheese slices in order to prevent possible cross-contamination.
- R/*3.4/4.4 Observed turkey paninis and tuna salad sandwiches, on the bottom 2 shelves of the open cold case, cold holding at
- 47°F. Potentially hazardous foods (PHFs) shall be cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the unit was 53°F on the bottom 2 shelves. The foods on the top 2 shelves were 41°F or below. Make necessary repairs and fax a copy of the completed work order to MCHD. Recommend discarding any contaminated food.
- R/6.4 Observed employee jacket hanging on the dry storage rack. Store employee personal items in a separate designated area away from food and equipment.
- R/4.8/3.2 Observed boxes of Dart cups and pop syrup boxes stored on the floor in the back room. Store equipment 6 inches above the floor in order to prevent possible contamination.
- 4.5 Clean the walk-in cooler shelving in order to remove dust.
- NOTE: PIC relocated the raw shell eggs, recently delivered, from the top of gallons of milk to a separate area in the walk-in cooler. PIC is in the process of locating deliveries 6 inches above the floor.
- -One accurate long stem thermometer is available for use.
- -All PHFs are hot holding properly above 135°F.
- -An ingredient book was available at the self-serve donut case.
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12/29/2010 | Standard2 | |
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