- 6.2 Observed no hand sign was available at the hand sink. This inspector provided a hand sign today.
- 3.2 Solo cup was used as a scoop in the bacon. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 6.2 Observed a non-functioning light fixture was in the men's restroom and in the True refrigeration unit. The fixture in the men's restroom was repaired today to provide 20 foot-candles of lighting.
- 4.4 Repair the damaged door seals on the True refrigeration unit, to facilitate with temperature maintenance and to provide a cleanable surface.
- 3.2 Store wiping cloths in sanitizing solution between uses to limit to limit the growth the growth of organisms.
- 3 accurate thermometers available.
- PIC has level 1 certification on-site.
- Foods cold holding at 41°F or below.
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5/15/2012 | Standard 1 | |
- No violations at today's inspection.
- -4 accurate thermometers available.
- -PIC has level 1 certification on-site.
- -Foods cold holding at 41°F or below.
- -Single-use gloves available to avoid bare hand contact.
- -Observed proper chemical storage and labeling.
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12/9/2011 | Standard2 | |
- C/3.2 Observed a container of white frappe powder lacking a label. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- -5 accurate long stem thermometers available for use.
- -Single-use gloves available in order to avoid bare hand contact.
- -Potentially hazardous foods (PHFs) were cold holding properly below 41°F.
- -Observed proper date marking of ready-to-eat, PHFs.
- -Level 1 in food protection certificates available for review.
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6/8/2011 | Standard 1 | |
- C/3.2 Observed containers of flour and sugar missing labels. Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- -Several accurate long stem thermometers available for use.
- -Potentially hazardous foods were cold holding properly at 41°F or below.
- -Observed proper date marking of potentially hazardous, ready-to-eat foods throughout.
- -Observed PIC wearing single use gloves in order to avoid bare hand contact.
- NOTE: PIC completed Level 1 Certification in Food Protection and certificate is on site.
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12/28/2010 | Standard2 | |
- 3.2 Store the Sysco bowls in the dry storage area 6 inches off of the floor in order to prevent possible contamination.
- -One accurate long stem thermometer available for use.
- -Potentially hazardous foods were cold holding properly at 41°F or below.
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6/3/2010 | 30 Day | |
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