- C/*3.4 Observed the following foods cold holding improperly:
- -flat of eggs at room temperature on the counter
- -cheese slices on the counter at 46°F
- Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth. Discussed placing foods back into coolers during breaks in food preparation. PIC placed foods back into the cooler.
- C/*2.3 Observed an uncovered glass of water on the food prep table. Drink only from covered beverages containers in areas of food prep or storage in order to prevent possible contamination. PIC placed water in the office area.
- -Observed proper date marking.
- -PIC knowledgeable of proper thawing and cooling procedures.
- -Observed proper raw animal food storage.
- -1 accurate long stem thermometer available.
- -Observed PIC wearing gloves and using utensils in order to prevent bare hand contact.
|
5/2/2012 | Standard 1 | |
- R/C/*3.4 The hash browns were holding at 105°F on the top of the griddle unit. Foods shall be maintained 135°F and above to limit the growth of organisms.
- *3.4 Cream cheese was lacking a date marking and Alfredo sauce was dated 11/6/11. Ready-to-eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. Discussed with PIC, date marking and which food require a date mark.
- R/3.2 Label the oil & water squeeze bottles with the name of the food.
- 4.1/9.0 Operation added a Kenmore Household chest freezer model # 19502. All equipment shall be commercial grade of NSF equivalent. Remove non-commercial equipment.
- Note: Discussed with PIC cooling foods in shallow containers, and that the cooling process starts at 135°F. Foods shall be cooled from 135-70°F within 2 hours and from 135-41°F within a total of 6 hours to limit the growth of organisms.
|
10/28/2011 | Standard2 | |
- R/C/*3.4 The Swiss cheese was holding at 49°F on the top of the reach-in unit. Foods shall be maintained at 41°F and below to limit the growth of organisms. This cheese was relocated to the bottom of the reach-in.
- C/*4.1/2.4 Temperature measuring devices was 40°F in an ice bath. Devices shall be accurate within +/- 2°F. This device was calibrated today.
- R/6.4 Continue to repair floor tile throughout the rear storage area.
- R/4.5 Clean the hood unit to remove grease accumulations, & shelves in the upright unit.
- R/4.4 Repair the top of the Welbert cooler which is rusty, to provide a cleanable surface.
- 3.2 Label the oil & water squeeze bottles with the name of the food.
|
4/22/2011 | Standard 1 | |
- *3.4 The following food were holding at improper temperatures:
- - Ribs contained a temperatures of 52-56°F - Swiss cheese, provolone, and shredded cheese were holding at 43°F
- Potentially hazardous foods shall be maintained 41°F and below to limit the growth of organisms.
- R/6.4 Continue to repair the damaged floor tiles throughout the rear storage area.
- R/4.5 Clean the hood and the hood filters, table under griddle, between partition and the cooking equipment, sides of the fryer and surrounding areas, which are soiled.
- 4.4 Repair the top of the Welbert cooler which is rusty or uncleanable, repair the damaged door seal on the chest freezer.
|
10/22/2010 | Standard2 | |
Restaurant representatives - add corrected or new information about Michelle's Place, 144 North Court St., Medina, OH 44256 »