- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PASTA, CHICKEN AND DUCK NOT DATE MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL IN BOTTOM OF COOLER.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.&2. BOTTOM COOLER IN 2 COLD TOPS NOT WORKING. PLEASE REPAIR OR REPLACE.3. STEAM TABLE HAS KNOBS MISSING TO CONTROL THE SETTINGS. PLEASE REPLACE KNOBS.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.&2. BOTTOM COOLER IN 2 COLD TOPS NOT WORKING. PLEASE REPAIR OR REPLACE.3. STEAM TABLE HAS KNOBS MISSING TO CONTROL THE SETTINGS. PLEASE REPLACE KNOBS.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.&2. BOTTOM COOLER IN 2 COLD TOPS NOT WORKING. PLEASE REPAIR OR REPLACE.3. STEAM TABLE HAS KNOBS MISSING TO CONTROL THE SETTINGS. PLEASE REPLACE KNOBS.
Location: Cook line
Equipment: Steam table
- 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: KNIFE STORED IN STANDING WATER. KNIFE STORED IN HOT WATER TO CUT CHEESE. IF UTENSILS ARE STORED IN HOT WATER, THE WATER SHALL BE MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Kitchen
|
11/07/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PASTA, CHICKEN AND DUCK NOT DATE MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL IN BOTTOM OF COOLER.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.&2. BOTTOM COOLER IN 2 COLD TOPS NOT WORKING. PLEASE REPAIR OR REPLACE.3. STEAM TABLE HAS KNOBS MISSING TO CONTROL THE SETTINGS. PLEASE REPLACE KNOBS.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.&2. BOTTOM COOLER IN 2 COLD TOPS NOT WORKING. PLEASE REPAIR OR REPLACE.3. STEAM TABLE HAS KNOBS MISSING TO CONTROL THE SETTINGS. PLEASE REPLACE KNOBS.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.&2. BOTTOM COOLER IN 2 COLD TOPS NOT WORKING. PLEASE REPAIR OR REPLACE.3. STEAM TABLE HAS KNOBS MISSING TO CONTROL THE SETTINGS. PLEASE REPLACE KNOBS.
Location: Cook line
Equipment: Steam table
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN STANDING WATER. KNIFE STORED IN HOT WATER TO CUT CHEESE. IF UTENSILS ARE STORED IN HOT WATER, THE WATER SHALL BE MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Kitchen
|
10/31/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTRAIN A SMALL CO2 TANK NEAR KITCHEN DOOR.
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.-----------------------------------------------07/08/14:COOKLINE PREP COOLER IS ON ICE. MECHANICAL COOLING IS NOT OPERATING PROPERLY. ICE IS OKAY TO USE TEMPORARILY, BUT NOT INDEFINITELY.8/1 -- MGR. IS TALKING TO THE MUSEUM MGT. ABOUT PURCHASE OF NEW COOLER. ICE IS BEING USED EFFECTIVELY TO KEEP PROD. 41 F OR LESS.
Location: Cook line
Equipment: Cold top
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.-----------------------------------------------07/08/14:COOKLINE PREP COOLER IS ON ICE. MECHANICAL COOLING IS NOT OPERATING PROPERLY. ICE IS OKAY TO USE TEMPORARILY, BUT NOT INDEFINITELY.8/1 -- MGR. IS TALKING TO THE MUSEUM MGT. ABOUT PURCHASE OF NEW COOLER. ICE IS BEING USED EFFECTIVELY TO KEEP PROD. 41 F OR LESS.
Location: Kitchen
Equipment: Cold top
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.USING STYROFOAM DRINK CUP IN THE STORE ROOM FLOUR BIN. REPLACE WITH DURABLE SCOOP OR CUP WITH HANDLE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 07/02/14:PREP COOLER USING ICE TO KEEP FOODS COLD. COOLER MUST FUNCTION WITHOUT ICE AND KEEP FOODS AT 41 F AND BELOW
Location: Cook line
Equipment: Prep Top Cooler
|
09/03/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTRAIN A SMALL CO2 TANK NEAR KITCHEN DOOR.
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.-----------------------------------------------07/08/14:COOKLINE PREP COOLER IS ON ICE. MECHANICAL COOLING IS NOT OPERATING PROPERLY. ICE IS OKAY TO USE TEMPORARILY, BUT NOT INDEFINITELY.8/1 -- MGR. IS TALKING TO THE MUSEUM MGT. ABOUT PURCHASE OF NEW COOLER. ICE IS BEING USED EFFECTIVELY TO KEEP PROD. 41 F OR LESS.
Location: Cook line
Equipment: Cold top
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.-----------------------------------------------07/08/14:COOKLINE PREP COOLER IS ON ICE. MECHANICAL COOLING IS NOT OPERATING PROPERLY. ICE IS OKAY TO USE TEMPORARILY, BUT NOT INDEFINITELY.8/1 -- MGR. IS TALKING TO THE MUSEUM MGT. ABOUT PURCHASE OF NEW COOLER. ICE IS BEING USED EFFECTIVELY TO KEEP PROD. 41 F OR LESS.
Location: Kitchen
Equipment: Cold top
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.USING STYROFOAM DRINK CUP IN THE STORE ROOM FLOUR BIN. REPLACE WITH DURABLE SCOOP OR CUP WITH HANDLE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 07/02/14:PREP COOLER USING ICE TO KEEP FOODS COLD. COOLER MUST FUNCTION WITHOUT ICE AND KEEP FOODS AT 41 F AND BELOW
Location: Cook line
Equipment: Prep Top Cooler
|
08/01/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTRAIN A SMALL CO2 TANK NEAR KITCHEN DOOR.
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.-----------------------------------------------07/08/14:COOKLINE PREP COOLER IS ON ICE. MECHANICAL COOLING IS NOT OPERATING PROPERLY. ICE IS OKAY TO USE TEMPORARILY, BUT NOT FOREVER
Location: Cook line
Equipment: Cold top
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.-----------------------------------------------07/08/14:COOKLINE PREP COOLER IS ON ICE. MECHANICAL COOLING IS NOT OPERATING PROPERLY. ICE IS OKAY TO USE TEMPORARILY, BUT NOT FOREVER
Location: Kitchen
Equipment: Cold top
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.USING STYROFOAM DRINK CUP IN THE STORE ROOM FLOUR BIN. REPLACE WITH DURABLE SCOOP OR CUP WITH HANDLE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 07/02/14:PREP COOLER USING ICE TO KEEP FOODS COLD. COOLER MUST FUNCTION WITHOUT ICE AND KEEP FOODS AT 41 F AND BELOW
Location: Cook line
Equipment: Prep Top Cooler
|
07/02/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RESTRAIN A SMALL CO2 TANK NEAR KITCHEN DOOR.
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.
Location: Cook line
Equipment: Cold top
- 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: THE SANDWICH COLD TOP HAD HAM AT 50 DEGREES AND CHICKEN AT 51 F. TOP COVER WAS OPEN --- KEEP COVER DOWN BETWEEN USE TO MAINTAIN PRODUCTS AT OR BELOW 41 F.ALSO PORTION SIZE BAGS OF PASTA HAD TO BE ICED TO BRING DOWN TO PROPER TEMP.
Location: Kitchen
Equipment: Cold top
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.USING STYROFOAM DRINK CUP IN THE STORE ROOM FLOUR BIN. REPLACE WITH DURABLE SCOOP OR CUP WITH HANDLE.
|
06/27/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE PREVIOUS CERTIFICATE HOLDER NO LONGER WORKS HERE. WE ARE WAITING ON NEW CERTIFICATE NUMBER.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE THE ICE MACHINE SCOOP IN A CLEAN CONTAINER BETWEEN USE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ONE CABINET DOOR IN FRONT OF THE 1--BAY SINK (FRONT COUNTER) HAS A DAMAGED HINGE. REPAIR OR REPLACE HINGE AS NEEDED.
Location: Service counter
|
01/24/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE PREVIOUS CERTIFICATE HOLDER NO LONGER WORKS HERE. WE ARE WAITING ON NEW CERTIFICATE NUMBER.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE THE ICE MACHINE SCOOP IN A CLEAN CONTAINER BETWEEN USE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ONE CABINET DOOR IN FRONT OF THE 1--BAY SINK (FRONT COUNTER) HAS A DAMAGED HINGE. REPAIR OR REPLACE HINGE AS NEEDED.
Location: Service counter
|
01/22/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE DISH MACHINE WASH TEMP. GAUGE IS NOT ACCURATE. REPLACE GAUGE AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
|
08/16/2013 | Routine |
| No violation noted during this evaluation. | 04/25/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. CLEAN INTERIOR OF STEAM UNIT IN MIDDLE KITCHEN AREA AND DOOR AREAS OF MAKE TABLE COOLERS AT COOK'S LINE.
Location: Kitchen
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE APPEARS TO BE IN LIGHTGUARD OF WALK IN FREEZER. PLEASE ASSESS.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL BACK HAND SINK TO WALL AND ICE MACHINE TOP TO BASE. ASSESS FOR OTHER SINKS THAT NEED SEALING.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL BACK HAND SINK TO WALL AND ICE MACHINE TOP TO BASE. ASSESS FOR OTHER SINKS THAT NEED SEALING.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN THE WALK IN COOLER AND FREEZER FLOORS; FLOOR BY ICE MACHINE IN CATERING KITCHEN.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN THE WALK IN COOLER AND FREEZER FLOORS; FLOOR BY ICE MACHINE IN CATERING KITCHEN.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN THE WALK IN COOLER AND FREEZER FLOORS; FLOOR BY ICE MACHINE IN CATERING KITCHEN.
Location: Kitchen
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications. TEMPERATURE AT DISH LEVEL 160 DEGREES F. WASH TEMPERATURE ON DIAL 110 DEGREES F. RINSE TEMPERATURE ON DIAL 138 DEGREES F. ASSESS TEMPERATURE DIAL FUNCTION, ETC..
Comments: CONVERTED TO LOW TEMPERATURE RINSE.
Location: Dish machine area
Equipment: Dishmachine
- 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. ASSESS ALL COOLERS FOR THERMOMETERS. EX. TRAULSON FREEZER, 2 DOOR REACH IN IN PREP AREA.
Location: Cook line
Equipment: ----------------- Coolers ----------------
|
03/27/2013 | Pre-Licensing Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. CLEAN INTERIOR OF STEAM UNIT IN MIDDLE KITCHEN AREA AND DOOR AREAS OF MAKE TABLE COOLERS AT COOK'S LINE.
Location: Kitchen
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE APPEARS TO BE IN LIGHTGUARD OF WALK IN FREEZER. PLEASE ASSESS.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL BACK HAND SINK TO WALL AND ICE MACHINE TOP TO BASE. ASSESS FOR OTHER SINKS THAT NEED SEALING.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-SEAL BACK HAND SINK TO WALL AND ICE MACHINE TOP TO BASE. ASSESS FOR OTHER SINKS THAT NEED SEALING.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN THE WALK IN COOLER AND FREEZER FLOORS; FLOOR BY ICE MACHINE IN CATERING KITCHEN.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN THE WALK IN COOLER AND FREEZER FLOORS; FLOOR BY ICE MACHINE IN CATERING KITCHEN.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN THE WALK IN COOLER AND FREEZER FLOORS; FLOOR BY ICE MACHINE IN CATERING KITCHEN.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications. TEMPERATURE AT DISH LEVEL 160 DEGREES F. WASH TEMPERATURE ON DIAL 110 DEGREES F. RINSE TEMPERATURE ON DIAL 138 DEGREES F. ASSESS TEMPERATURE DIAL FUNCTION, ETC..
Location: Dish machine area
Equipment: Dishmachine
- 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. ASSESS ALL COOLERS FOR THERMOMETERS. EX. TRAULSON FREEZER, 2 DOOR REACH IN IN PREP AREA.
Location: Cook line
Equipment: ----------------- Coolers ----------------
|
03/19/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Nourish Cafe, 4000 MICHIGAN RD, Indianapolis, IN »