- 4.4- Spray bottle with QAC sanitizer over 500 ppm. Maintain sanitizer at 200 ppm to avoid leaving a toxic residue on food contact surfaces. Spray bottle was emptied.
- 3.2- Three containers of macaroni salad had a manufacturer sell by date of 4/28. Commercially packaged potentially hazardous foods shall be discarded by the manufacturer sell by date once they have been opened. These were discarded.
- 3.4- Breakfast pizza had an internal temperature of 125°F. Maintain potentially hazardous foods hot at 135°F and above.
- Sandwiches in case at 147°F. Discussed time in lieu of temperature which would change risk level to a level 4.
- 4.4- Bottom seal on the walk-in freezer is hanging off. Equipment shall be in good repair.
- 6.2- Replace non functioning light in the walk-in cooler.
- 3.5- A few price tags (green beans) covering manufacturer sell by date. Do not cover sell by or use by dates.
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5/3/2012 | Standard 1 | |
- C/R/*3.0 Observed the cheddar cheese cubes were hard, discolored. Foods shall be safe wholesome and unadulterated. This food product was removed from the retail case.
- R/*7.1 Observed Glade air freshener was stored with foil and gloves on the storage shelves. Toxic chemical shall be stored in a separate designated area from food and equipment to prevent contamination.
- *7.0 Observed two chemical spray bottles with a red chemical were unlabeled. Properly label toxic chemicals to avoid confusion and misuse.
- *3.4/4.4 Observed the breakfast pizza was holding at 130°F. Foods shall be maintained at 135°F and above to limit the growth of organisms.
- *3.2 Observed the macaroni salad was relocated into a container and was lacking a manufacturers date, also the chicken salad contained a manufacturers date of 12/9/11. Deli salad shall be used or discarded by the manufacturers date.
- *4.5/4.6/5.1 Observed a soiled pizza cutter in the hand sink. Keep the hand sink free of equipment to promote proper hand washing. Keep the pizza cutter soiled on a clean surface for up to 4 hours.
- *4.5/4.6 Observed the pop nozzles are soiled. Food contact surface shall be washed, rinsed, and sanitized and shall be clean to sight and touch.
- R/4.5 Clean the retail display with Stop N Go Mugs which are dusty.
- R/6.2 Repair the non-functioning light fixtures in the donut case, to provide lighting as specified in OAC 3717.
- R/4.5/6.4 Clean the exterior of pop nozzles, catch tray, and surrounding areas as needed which are soiled.
- 4.8 Provide a lid for the coffee filter container to prevent contamination of food contact surfaces.
- 6.4 Repair the damaged wall surface at the wall/coving juncture in the restroom, and wall surface above the three vat sink, to provide a cleanable surface.
- 4.2 Provide a QAC test kit to assure proper concentrations are maintained.
- 3.5 Relocate the price tags from covering the sell-by, use-by dates on the retail products.
- 4.8 Store equipment and foods in the storage room six inches off the floor to facilitate cleaning and to prevent contamination.
- Notes: Discussed with PIC, date marking of ready-to-eat foods and deli salads. Observed the walk-in cooler two unopened containers of tuna salad with a manufacturers dates of 10/23/11, and 11/7/11. Discussed with PIC to discard these food items.
- Discussed use of the three vat sink.
- Operation is adding a Nemco roller unit.
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12/13/2011 | Standard2 | |
- *3.4/4.4 Observed the walk-in cooler contained and air temperature of 41°F-45°F, and foods (such as milk products) in this unit were holding at 38°F-44°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- Observed the deli salad and lunch meat were holding at 38-39°F in the walk-in cooler under the condenser. Recommend to relocate the milk products away from the door of the unit and/or adjust the refrigeration unit to assure 41°F and below is maintained.
- 4.4 Repair the damaged door seal on the Ruggles ice cream and Hussman freezer unit, to provide a cleanable surface.
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6/15/2011 | Follow Up 1 | |
- R/*3.4 The following food items were dated beyond 7 calendar days or were mislabeled:
- - Pepperoni contained no date mark, and was dated with a discard date of 5/4/11, or 5/19/11
- - Salami contained no date mark, and was dated 5/19/11
- - Bologna was dated with a discard date of 5/6/11
- Potentially hazardous, ready-to-eat foods shall be dated the day the package was opened and shall be used or discarded in 7 calendar days, to limit the growth of organisms.
- *3.0 Observed the sliced cheddar cheese was hard, discolored and contained a mold-like growth. Foods shall be safe wholesome and unadulterated. This food product was discarded.
- *7.1 Observed a spray bottle of yellow chemical was stored with chips on the retail display shelves. Toxic chemical shall be stored in a separate designated area from food and equipment to prevent contamination.
- *3.1/6.3 Joan of Arc kidney beans in a can appeared to be leaking, and was soiled or rusty. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. This food product was removed from the sales shelf.
- *3.4/4.4 Observed the walk-in cooler contained and air temperature of 41°F-43°F, and foods (such as milk and dips) in this unit were holding at 41°F-45°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- R/4.5 Clean the retail shelves throughout and food products on them which are dusty.
- R/6.4/4.8 Clean the floor under the beer walk-in storage racks, which are soiled. Additionally, relocate shelves in the beer cave six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.4 Repair the damaged door seal on the Ruggles ice cream and Hussman freezer unit, to provide a cleanable surface.
- 3.5 Observed an Italian sub labeled with 2 different labels and was lacking the ingredients for the pepper jack cheese. Properly label sub containing the ingredients in descending order, and manufactures address, a weight, and name of the food.
- 4.4/4.5/3.2 Repair or defrost ice accumulation on the exterior of the condenser unit, shelves, food products, ceiling, and door and door frame in the walk-in freezer. Discard any contaminated food products.
- 5.1 Repair the leaking plumbing under the hand sink, and the leak faucet on the three-vat sink.
- 6.2 Repair the non-functioning light fixtures in the beer cave, above the three-vat sink, and donut case, to provide lighting as specified in OAC 3717.
- R/4.5/6.4 Clean the Stop N Go cup rack, vent in the Hussman freezer case, interior of the three-vat sinks and the drain board which contains paint stains, exterior of pop nozzles, floor/wall junctures under the three-vat sink and throughout the rear room, which are soiled.
- R/6.2 Repair the light fixture in the walk-in freezer unit currently 4 foot-candles, to provide 10 foot-candles of lighting.
- Notes:
- Observed Honey Maid crackers contained a sell-by/use-by date of 5/2/11, and Peanut butter Power bar contained a sell-by date of
- 5/6/11.
- Discussed use of the three vat sink.
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5/12/2011 | Standard 1 | |
- R/*3.4 The following food items were dated beyond 7 calendar days or were mislabeled:
- - Turkey, bologna, pepperoni was dated 1/2/11
- Potentially hazardous, ready-to-eat foods shall be dated the day the package was opened and shall be used or discarded in 7 calendar days, to limit the growth of organisms.
- *4.5/4.6/5.1 Observed a soiled pizza cutter in the hand sink. Keep the hand sink free of equipment to promote proper hand washing. Keep the pizza cutter soiled on a clean surface for up to 4 hours.
- *7.0 Observed two pink chemical spray bottles and one yellow chemical spray bottle was not clearly labeled. Label toxic chemicals to avoid confusion and misuse.
- *2.4/4.1 The temperature measuring device was reading 15°F in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of foods. This device was calibrated today.
- R/4.5 Clean beverage storage racks throughout as needed which are dusty, and the soiled cabinet interior holding linens by the hand sink.
- R/6.4 Clean the floor under the beer walk-in storage racks, which contains a spill.
- 4.4 Repair the damaged caulk at the wall/backsplash juncture, to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixture in the walk-in freezer unit, to provide 10 foot-candles of lighting.
- 4.5 Clean the pizza oven rack, bottom of the donut case, Stop N Go cup rack, bottom vent on the Hussman open-air deli case, bottom of the Master-Bilt Freezer unit, spill under the pop syrup rack, interior of the three-vat sinks, and the dusty wall vents by the beverage unit and display rack which are soiled.
- R/4.8 Store the coffee filters in a covered container to prevent consumer contamination.
- 4.4 Repair the damaged door seal on the walk-in cooler, to provide a cleanable surface.
- 3.5 Provide ingredient labels for the pepperoni, containing the ingredients in descending order, and manufactures address.
- 4.4/4.5 Repair or defrost ice accumulation on the exterior of the condenser unit.
- Note: Deli case contained an air temperature of 38°F during this inspection, but only contained bread products. Reportedly this unit was not properly functioning and foods requiring refrigeration were relocated to the walk-in cooler.
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1/4/2011 | Standard2 | |
- 3.4 The following food items were dated beyond 7 calendar days or were beyond manufacturers date marking:
- - Sandridge chicken salad contained a use by date of 6/25/10 - Sandridge Tuna salad contained a use by date of 6/21/10
- - Turkey and Ham were date marked 6/8/10 - Roast beef was lacking date marking
- Potentially hazardous, ready-to-eat foods shall be dated the day the package was opened and shall be used or discarded in 7 calendar days, or used or discarded by the manufactures date, to limit the growth of organisms.
- *4.5/4.6 Wash, rinse, and sanitize, the interior of the coffee bean hopper on the grinder which contains food accumulations.
- *3.4 Deli case was pooling water and contained an ambient air temperature of 52°F, foods in this unit were holding at
- 39°F-43°F. Reportedly Lake Refrigeration was on-site today, and elevated the interior case temperature to defrost the condenser.
- Employee relocated the foods from this unit to the walk-in cooler per this inspectors request. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- R/4.5 Clean the Seven up storage rack which was dusty, and the soiled cabinet interior holding linens.
- R/6.4 Clean the floor under the beer walk-in storage racks, which is dusty/soiled.
- 6.2 Repair the two non functioning light fixtures in the deli case, to provide 10 foot-candles of lighting, and non-functioning light fixture in the restroom, to provide 20 foot-candles of lighting.
- 4.8 Observed a single-use cup holding stirrers. Provide individually wrapper stirrers or an approved dispenser to prevent consumer contamination.
- 6.1 Provide shatter proof bulbs or light shields and end caps on the light fixtures in the donut case to prevent contamination of food.
- 6.4 Clean the soiled mop sink and the soiled mop heads in the mop sink.
- 4.5 Clean the dusty cover on the side of the slush machine.
- 4.8 Store the coffee filters in a covered container to prevent consumer contamination.
- 3.2 Store soiled wiping cloth in a bucket of sanitizer or in the bin to be laundered.
- 6.4 Observed fruit fly type insects in the donut case and by the mop sink. Provide pest control measures.
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6/29/2010 | Standard 1 | |
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