- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheddar cheese at 52.5 deg F and chicken salad at 45.2 deg F in prep top cooler. Repair to hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Shredded cheddar cheese in cold top at 46.4 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cut chicken in container in walk in cooler at 49.2 deg F covered. Keep in shallow pan uncovered while cooling. Note on follow up inspection 5-22-2014 Cooked shredded chicken in covered container in walk in cooler at 44.4 deg F from 5-21-2014. Disposed of at time of inspection. Cooked chicken in walk in cooler covered from unknown date at 47 deg F. Disposed of at time of inspection. Cool foods in approved manner. Note: Went over cooling with staff member and management.Note: on follow up inspection 5-29-2014 cooked chicken covered and shredded in walk in cooler at 48.4 deg F from today. Cool in approved manner. Product at 46.4 deg F after changing to metal pan. Changing prep procedure to have only one cooling time and shredding chicken hot.3. Ground beef at 50 deg F. Hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Ground beef at 44.3 deg F. Repair to hold foods at 41 deg F or below. CORRECTED
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: One employee put on gloves with hand washing. Always wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drinks without lids and straws over bread. Discontinue.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing on wall by meat cooler and bread racks. Provide. Note: tiles in, just need to be placed.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles below fryer. Repair or replace. Note: tiles in - just need to be placed. 2. Repair cabinet below soda unit where carborator is to be smooth, non absorbent and easily cleanable.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Put thermometer in cooler with ground beef.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Fryer leaking. Repair.2. Ice build up in 4 door freezer and walk in freezer. Repair and remove ice.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in standing water on cooks line. Discontinue.
|
06/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheddar cheese at 52.5 deg F and chicken salad at 45.2 deg F in prep top cooler. Repair to hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Shredded cheddar cheese in cold top at 46.4 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cut chicken in container in walk in cooler at 49.2 deg F covered. Keep in shallow pan uncovered while cooling. Note on follow up inspection 5-22-2014 Cooked shredded chicken in covered container in walk in cooler at 44.4 deg F from 5-21-2014. Disposed of at time of inspection. Cooked chicken in walk in cooler covered from unknown date at 47 deg F. Disposed of at time of inspection. Cool foods in approved manner. Note: Went over cooling with staff member and management.Note: on follow up inspection 5-29-2014 cooked chicken covered and shredded in walk in cooler at 48.4 deg F from today. Cool in approved manner. Product at 46.4 deg F after changing to metal pan. Changing prep procedure to have only one cooling time and shredding chicken hot.3. Ground beef at 50 deg F. Hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Ground beef at 44.3 deg F. Repair to hold foods at 41 deg F or below. CORRECTED
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheddar cheese at 52.5 deg F and chicken salad at 45.2 deg F in prep top cooler. Repair to hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Shredded cheddar cheese in cold top at 46.4 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Cut chicken in container in walk in cooler at 49.2 deg F covered. Keep in shallow pan uncovered while cooling. Note on follow up inspection 5-22-2014 Cooked shredded chicken in covered container in walk in cooler at 44.4 deg F from 5-21-2014. Disposed of at time of inspection. Cooked chicken in walk in cooler covered from unknown date at 47 deg F. Disposed of at time of inspection. Cool foods in approved manner. Note: Went over cooling with staff member and management.Note: on follow up inspection 5-29-2014 cooked chicken covered and shredded in walk in cooler at 48.4 deg F from today. Cool in approved manner. Product at 46.4 deg F after changing to metal pan. Changing prep procedure to have only one cooling time and shredding chicken hot.3. Ground beef at 50 deg F. Hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Ground beef at 44.3 deg F. Repair to hold foods at 41 deg F or below. CORRECTED
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: One employee put on gloves with hand washing. Always wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drinks without lids and straws over bread. Discontinue.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing on wall by meat cooler and bread racks. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles below fryer. Repair or replace.2. Repair cabinet below soda unit where carborator is to be smooth, non absorbent and easily cleanable.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Put thermometer in cooler with ground beef.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Fryer leaking. Repair.2. Ice build up in 4 door freezer and walk in freezer. Repair and remove ice.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in standing water on cooks line. Discontinue.
|
05/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheddar cheese at 52.5 deg F and chicken salad at 45.2 deg F in prep top cooler. Repair to hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Shredded cheddar cheese in cold top at 46.4 deg F. Repair to hold foods at 41 deg F or below.2. Cut chicken in container in walk in cooler at 49.2 deg F covered. Keep in shallow pan uncovered while cooling. Note on follow up inspection 5-22-2014 Cooked shredded chicken in covered container in walk in cooler at 44.4 deg F from 5-21-2014. Disposed of at time of inspection. Cooked chicken in walk in cooler covered from unknown date at 47 deg F. Disposed of at time of inspection. Cool foods in approved manner. Note: Went over cooling with staff member and management.3. Ground beef at 50 deg F. Hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Ground beef at 44.3 deg F. Repair to hold foods at 41 deg F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheddar cheese at 52.5 deg F and chicken salad at 45.2 deg F in prep top cooler. Repair to hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Shredded cheddar cheese in cold top at 46.4 deg F. Repair to hold foods at 41 deg F or below.2. Cut chicken in container in walk in cooler at 49.2 deg F covered. Keep in shallow pan uncovered while cooling. Note on follow up inspection 5-22-2014 Cooked shredded chicken in covered container in walk in cooler at 44.4 deg F from 5-21-2014. Disposed of at time of inspection. Cooked chicken in walk in cooler covered from unknown date at 47 deg F. Disposed of at time of inspection. Cool foods in approved manner. Note: Went over cooling with staff member and management.3. Ground beef at 50 deg F. Hold at 41 deg F or below. Note on follow up inspection 5-22-2014 Ground beef at 44.3 deg F. Repair to hold foods at 41 deg F or below.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: One employee put on gloves with hand washing. Always wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drinks without lids and straws over bread. Discontinue.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing on wall by meat cooler and bread racks. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles below fryer. Repair or replace.2. Repair cabinet below soda unit where carborator is to be smooth, non absorbent and easily cleanable.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Put thermometer in cooler with ground beef.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Fryer leaking. Repair.2. Ice build up in 4 door freezer and walk in freezer. Repair and remove ice.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in standing water on cooks line. Discontinue.
|
05/22/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHeddar cheese at 52.5 deg F and chicken salad at 45.2 deg F in prep top cooler. Repair to hold at 41 deg F or below.2. Cut chicken in container in walk in cooler at 49.2 deg F covered. Keep in shallow pan uncovered while cooling.3. Ground beef at 50 deg F. Hold at 41 deg F or below.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: One employee put on gloves with hand washing. Always wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drinks without lids and straws over bread. Discontinue.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing on wall by meat cooler and bread racks. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles below fryer. Repair or replace.2. Repair cabinet below soda unit where carborator is to be smooth, non absorbent and easily cleanable.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Put thermometer in cooler with ground beef.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Fryer leaking. Repair.2. Ice build up in 4 door freezer and walk in freezer. Repair and remove ice.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in standing water on cooks line. Discontinue.
|
05/15/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Topping prep top cooler is 51-52 deg F below and is holding milk. Repair to hold at 41 deg F or below or discontinue using for potentially hazardous foods. 2. Cooked chicken in open top cooler by flat top is at 45 deg F, 47.6 deg F and 48.4 deg F. Cooked mushrooms in same cooler are at 45.5. deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No reading at dish machine to sanitize dishes. Repair to sanitize all dishes. May set up 3 bay sink to wash-rinse-sanitize - air dry dishes until dish machine repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizer at drive thru. Change frequently enough to maintain quat at 200 ppm or 150-400 ppm depending on product.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink by employee bathroom in kitchen has hot and cold water knobs on wrong sides. Please change. 2. Burger cooler on cooks line below pass thru has ice building up on cooling unit. Remove ice and repair. 3. Ice build up on drain line and door of walk in freezer. Repair. DO NOT STORE FOOD BELOW DRAIN LINE LEAK
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink by employee bathroom in kitchen has hot and cold water knobs on wrong sides. Please change. 2. Burger cooler on cooks line below pass thru has ice building up on cooling unit. Remove ice and repair. 3. Ice build up on drain line and door of walk in freezer. Repair. DO NOT STORE FOOD BELOW DRAIN LINE LEAK
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink by employee bathroom in kitchen has hot and cold water knobs on wrong sides. Please change. 2. Burger cooler on cooks line below pass thru has ice building up on cooling unit. Remove ice and repair. 3. Ice build up on drain line and door of walk in freezer. Repair. DO NOT STORE FOOD BELOW DRAIN LINE LEAK
Location: Kitchen
Equipment: Walk in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Make sure all the shelving in the walk in cooler has 6 inch clearance for cleaning.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate is soiled. Please clean.
Location: Kitchen
Equipment: Ice machine
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Broken lexon below front counter and broken topping bottle in topping prep top cooler. Remove and replace equipment when it breaks.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Plastic lexon lid on floor by open top burger cooler. Discontiinue. Wash - rinse- sanitize - and air dry. Store clean equipment 6 inches off the floor.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in front drive thru area and in back kitchen. Store in approved strength sanitizer solution.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked chicken in walk-in cooler in container with lid from today (3/12/14) at 44.5 deg F. Make sure to cool uncovered until food reaches 41 deg F or below.
Location: Kitchen
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Provide clearly visible thermometer for burger cooler below pass thru window.2. Provide clearly visible thermometer for open top burger cooler by flat top. CORRECTED
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Provide clearly visible thermometer for burger cooler below pass thru window.2. Provide clearly visible thermometer for open top burger cooler by flat top. CORRECTED
|
03/19/2014 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Topping prep top cooler is 51-52 deg F below and is holding milk. Repair to hold at 41 deg F or below or discontinue using for potentially hazardous foods. 2. Cooked chicken in open top cooler by flat top is at 45 deg F, 47.6 deg F and 48.4 deg F. Cooked mushrooms in same cooler are at 45.5. deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No reading at dish machine to sanitize dishes. Repair to sanitize all dishes. May set up 3 bay sink to wash-rinse-sanitize - air dry dishes until dish machine repairs are complete.
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizer at drive thru. Change frequently enough to maintain quat at 200 ppm or 150-400 ppm depending on product.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink by employee bathroom in kitchen has hot and cold water knobs on wrong sides. Please change. 2. Burger cooler on cooks line below pass thru has ice building up on cooling unit. Remove ice and repair. 3. Ice build up on drain line and door of walk in freezer. Repair. DO NOT STORE FOOD BELOW DRAIN LINE LEAK
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink by employee bathroom in kitchen has hot and cold water knobs on wrong sides. Please change. 2. Burger cooler on cooks line below pass thru has ice building up on cooling unit. Remove ice and repair. 3. Ice build up on drain line and door of walk in freezer. Repair. DO NOT STORE FOOD BELOW DRAIN LINE LEAK
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink by employee bathroom in kitchen has hot and cold water knobs on wrong sides. Please change. 2. Burger cooler on cooks line below pass thru has ice building up on cooling unit. Remove ice and repair. 3. Ice build up on drain line and door of walk in freezer. Repair. DO NOT STORE FOOD BELOW DRAIN LINE LEAK
Location: Kitchen
Equipment: Walk in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Make sure all the shelving in the walk in cooler has 6 inch clearance for cleaning.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate is soiled. Please clean.
Location: Kitchen
Equipment: Ice machine
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Broken lexon below front counter and broken topping bottle in topping prep top cooler. Remove and replace equipment when it breaks.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Plastic lexon lid on floor by open top burger cooler. Discontiinue. Wash - rinse- sanitize - and air dry. Store clean equipment 6 inches off the floor.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in front drive thru area and in back kitchen. Store in approved strength sanitizer solution.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked chicken in walk-in cooler in container with lid from today (3/12/14) at 44.5 deg F. Make sure to cool uncovered until food reaches 41 deg F or below.
Location: Kitchen
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Provide clearly visible thermometer for burger cooler below pass thru window.2. Provide clearly visible thermometer for open top burger cooler by flat top.
|
03/12/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CULVER'S FROZEN CUSTARD, 4701 KENTUCKY AVE, Indianapolis, IN »