- R/C/*3.4 Observed the following foods held beyond 7 days: 11/19 turkey, 11/22 and 11/30 sausage pieces. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or prep and used or discarded within 7 days.
- C/*3.4 Observed salami, stacked in the prep cooler, cold holding improperly at 47°F. Maintain PHFs cold holding at 41°F or below to limit bacterial growth. Discussed not stacking foods beyond the top of the stainless-steel pans.
- C/*7.1 Observed degreaser and window cleaner spray bottles stored above and with pans and containers. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- 6.4 Clean the floor under prep coolers to remove food debris.
- 4.5 The following equipment needs cleaned:
- -grease/dusty vent hood
- -exterior and legs of dough sheeter
- Equipment shall be free of dust, food debris, and dirt and be clean to the sight and touch. NOTE: Wash, rinse, and sanitize the interior of the dough sheeter at least once every 24 hours.
- R/4.5 Store unused pizza pans clean and free of food debris.
- C/6.4 Relocate fly strip to an area separate from food and equipment.
- 4.2 Observed a damaged chlorine test kit. Provide a test kit to monitor the concentration of the bleach sanitizer.
- NOTE: Discussed washing, rinsing, and sanitizing utensils, used with PHFs, at least once every 4 hours.
- -One accurate long stem thermometer available.
- -Observed employee wearing single-use gloves to prevent bare hand contact.
- -Observed proper chemical labeling.
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12/9/2011 | Standard2 | |
- C/*3.4 Observed the following foods held beyond 7 days: gyro meat 5/12, boneless chicken wings 6/29, meatballs 6/16, and sausage 6/25. Boneless wings and meatballs were pulled 7/7 and old date stayed on container. Gyro was not dated after being pulled from freezer. Sausage and gyro was discarded. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*7.0 Observed a spray bottle of degreaser lacking a label. Label all toxic chemicals in order to prevent confusion or misuse.
- 4.5 The following equipment needs cleaned:
- -build-up on can opener
- -store unused pizza pans clean and free of food debris
- -R/grease build-up on the vent hood filters
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 4.0 Observed pizza dough tool with tape on the handle. Remove tape in order to provide a more easily cleanable surface. Discard utensil if it is in disrepair or cannot be easily cleaned.
- C/3.2 Observed a spray bottle of water lacking a label. Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
- 901:3-4-02 Current Retail Food Service Operation license is not available at the operation. Display current license.
- -One accurate long stem thermometer available for use.
- -PHFs were cold holding properly below 41°F.
- -Single-use gloves available at the salad prep cooler in order to prevent bare hand contact with ready-to-eat foods.
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7/8/2011 | Standard 1 | |
- *3.4 The following foods were lacking a date mark or held beyond 7 days:
- -Sausage pieces dated 1/18
- -Gyro meat dated 1/13
- -Salami lacking a date mark
- -Turkey lacking a date mark
- -Steak pieces lacking a date mark
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*7.1 Observed metal polish and dust remover stored on a shelf above spices and sandwich bags. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- *4.1 Digital thermometer is not functioning. Provide an accurate thermometer (ranging from 0°F-220°F) in order to monitor food temperatures. Recommend replacing the battery and checking for accuracy. One accurate long stem thermometer was available for use. Discussed proper thermometer calibration with PIC.
- 4.2 Unable to locate a sanitizer test kit for the quat sanitizer. Provide a quat test kit in order to monitor the concentration of the quat sanitizer. Maintain quat at 200ppm. A chlorine test kit was available for the bleach.
- 4.5 Clean the pizza oven vent hood in order to remove dust and grease.
- NOTE: Educational packet provided at report review.
- NOTE: Recommend Level 1 Certification in Food Protection course. www.medinahealth.org and click on Level 1 in Food
- Protection.
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1/28/2011 | Standard2 | |
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