4.4/4.6- Dishmachine is not reaching 180°F on the final rinse. Bins are being used to sanitize food contact surfaces. Reportedly a part is on order to repair the dishmachine.
4.4- Duct tape holding inside of door on the upright cooler. Equipment shall be in good repair.
1/25/2012
Standard2
C6.1- Keep the back door closed to prevent possible pest entry. Door was left open. Door should be self closing.
R3.2- Provide a sneeze guard to protect food from possible contamination. Currently pizza is self serve without adequate covering.
9/1/2011
Standard 1
COLD HOLDING- Food on cold table were at improper temperatures. See temperature log below. One part of cooler had an ambient air temperature of 43°F. Lid was not this part of the cooler. Part with lids on was at 41°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. New lids to be used in future to maintain this area cold.
Three long stem thermometers available for use.
Currently cheese sauce and hamburgers are not being reheated. Please evaluate if operation will be a risk level four for the 2012-2013 license season.
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