- 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. Plastic grocery bag of meat in back kitchen area at 80 deg. F Do not sit potentially hazardous meat out at room temperature. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only " Raid " ant and roach killer on shelving in back kitchen area. Remove from establishment. Home use pesticides are not approved for use in store.
Location: Kitchen (back)
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 1. Drain plunger sitting on top of three bay sink. Remove plunger from sink and store in approved location away from kitchen and food prep areas. Clean and sanitize three bay sink.
Location: Kitchen
- 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: 1. Employee drinks misisng lids and straws in back kitchen area. All employee drinks must have lids and straws.
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food handler rinsing off clean utensils at hand sink in kitchen area. Do not use hand sink for any other purpose other than hand washing. Use three bay sink to wash and sanitize all utensils.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler washing soiled utensils at three bay sink without sanitizing after washing. Set three bay sink up using all three compartments of sink. 1. WASH --------------- 2. RINSE ----------------- 3. SANITIZE -------------- AIR DRY. wash + soap + water rinse = water sanitize = water + approved sanitizer ( Bleach ) NOTE > USE APROX ONE CAPFULL OF BLEACH FOR EACH GALLON OF WATER
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store foods inside of two door reach in cooler in back kitchen area. Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in. 2. Plastic grocery bag of raw meat in back kitchen area. . Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store foods inside of two door reach in cooler in back kitchen area. Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in. 2. Plastic grocery bag of raw meat in back kitchen area. . Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled inside. Clean.
Location: Kitchen (back)
|
09/08/2014 | 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. Plastic grocery bag of meat in back kitchen area at 80 deg. F Do not sit potentially hazardous meat out at room temperature. Hold all cold foods at 41 deg. F or below.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only " Raid " ant and roach killer on shelving in back kitchen area. Remove from establishment. Home use pesticides are not approved for use in store.
Location: Kitchen (back)
- Maintenance tool cleaning location
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 1. Drain plunger sitting on top of three bay sink. Remove plunger from sink and store in approved location away from kitchen and food prep areas. Clean and sanitize three bay sink.
Location: Kitchen
- 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: 1. Employee drinks misisng lids and straws in back kitchen area. All employee drinks must have lids and straws.
Location: Kitchen (back)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food handler rinsing off clean utensils at hand sink in kitchen area. Do not use hand sink for any other purpose other than hand washing. Use three bay sink to wash and sanitize all utensils.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler washing soiled utensils at three bay sink without sanitizing after washing. Set three bay sink up using all three compartments of sink. 1. WASH --------------- 2. RINSE ----------------- 3. SANITIZE -------------- AIR DRY. wash + soap + water rinse = water sanitize = water + approved sanitizer ( Bleach ) NOTE > USE APROX ONE CAPFULL OF BLEACH FOR EACH GALLON OF WATER
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store foods inside of two door reach in cooler in back kitchen area. Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in. 2. Plastic grocery bag of raw meat in back kitchen area. . Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store foods inside of two door reach in cooler in back kitchen area. Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in. 2. Plastic grocery bag of raw meat in back kitchen area. . Plasitc grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, plastic wraps, food grade containers to store food in.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled inside. Clean.
Location: Kitchen (back)
|
08/29/2014 | 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: 1. C02 tanks not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Cooked chicken in lare pot sitting out at room temperature at 108 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Use approved methods to cool all hot foods. 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. 2. Cooked Garlic sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. CORRECTED 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. CORRECTED 4. Raw whole meat sitting out at room tempearture on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. CORRECTED 5. Small pan of cooked meat sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above.CORRECTED 6. Small home use reach in cooler holding potentially hazardous foods at 51 deg. F. Replace unit with a N.S.F. approved comerical unit that is able to hold foods at 41 deg. F. or below.
Location: Cook line
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. Propane tank hooked up to cooking uniit on cooks line. Remove cooking unit from establishment. Gas unit is not approved for use in establishment.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sinks in both mens and womens restroom. Provide hand towels at all times.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights on cooks line area. Provide approved light guards.
Location: Cook line
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be provided and located to be easily accessible for cleaning.
Comments: 1. No grease trap at three bay sink. Provide at least a 40 pound grease trap at three bay sink.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment needs to provide mechanical refrigeration on cooks line to hold potentially hazardous foods at 41 deg. F. or below. Provide a cold top / reach in cooler or reach in cooler on cooks line. Home use reach in cooler is holding potenttally hazardous foods at 51 deg. F. Unit must be N.S.F. approved unit. Home use units are not approved for use.
- 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: 1. Clean utensils stored inside of contanier or standing water on cooks line. Do not store utensils in water.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. There is not enough light on cooks line area. Provide approved additional lighting so as to provide at least 70 foot candles of light.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters proessionally cleaned and taged.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Metal sheeting on end wall below exhaust hood is not smooth and easily cleanable. Replace with approved metal sheeting that is smooth and easily cleanable.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Metal sheeting that has been placed on wall space behind gas cookers and below exhaust hood needs to be sealed with no gaps or spaces.
Location: Cook line
- 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. Thermometer misisng inside of small " Frigidaire " reach in cooler. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
|
07/15/2014 | Pre-Licensing 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: 1. C02 tanks not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Cooked chicken in lare pot sitting out at room temperature at 108 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Use approved methods to cool all hot foods. 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. 2. Cooked Garlic sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. CORRECTED 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. CORRECTED 4. Raw whole meat sitting out at room tempearture on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. CORRECTED 5. Small pan of cooked meat sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above.CORRECTED 6. Small home use reach in cooler holding potentially hazardous foods at 51 deg. F. Replace unit with a N.S.F. approved comerical unit that is able to hold foods at 41 deg. F. or below.
Location: Cook line
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. Propane tank hooked up to cooking uniit on cooks line. Remove cooking unit from establishment. Gas unit is not approved for use in establishment.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sinks in both mens and womens restroom. Provide hand towels at all times.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights on cooks line area. Provide approved light guards.
Location: Cook line
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be provided and located to be easily accessible for cleaning.
Comments: 1. No grease trap at three bay sink. Provide at least a 40 pound grease trap at three bay sink.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment needs to provide mechanical refrigeration on cooks line to hold potentially hazardous foods at 41 deg. F. or below. Provide a cold top / reach in cooler or reach in cooler on cooks line. Home use reach in cooler is holding potenttally hazardous foods at 51 deg. F. Unit must be N.S.F. approved unit. Home use units are not approved for use.
- 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: 1. Clean utensils stored inside of contanier or standing water on cooks line. Do not store utensils in water.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. There is not enough light on cooks line area. Provide approved additional lighting so as to provide at least 70 foot candles of light.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters proessionally cleaned and taged.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Metal sheeting on end wall below exhaust hood is not smooth and easily cleanable. Replace with approved metal sheeting that is smooth and easily cleanable.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Metal sheeting that has been placed on wall space behind gas cookers and below exhaust hood needs to be sealed with no gaps or spaces.
Location: Cook line
- 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. Thermometer misisng inside of small " Frigidaire " reach in cooler. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
|
07/08/2014 | Pre-Licensing 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: 1. C02 tanks not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Cooked rice sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. 2. Cooked Garlic sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. 4. Raw whole meat sitting out at room tempearture on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. 5. Small pan of cooked meat sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above.
Location: Cook line
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. Propane tank hooked up to cooking uniit on cooks line. Remove from establishment.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sinks in both mens and womens restroom. Provide hand towels at all times.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights on cooks line area. Provide approved light guards.
Location: Cook line
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be provided and located to be easily accessible for cleaning.
Comments: 1. No grease trap at three bay sink. Provide at least a 40 pound grease trap at three bay sink.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment needs to provide mechanical refrigeration on cooks line to hold potentially hazardous foods at 41 deg. F. or below. Provide a cold top / reach in cooler or reach in cooler on cooks line.
- 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: 1. Clean utensils stored inside of contanier or standing water on cooks line. Do not store utensils in water.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. There is not enough light on cooks line area. Provide approved additional lighting so as to provide at least 70 foot candles of light.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters proessionally cleaned and taged.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Metal sheeting on end wall below exhaust hood is not smooth and easily cleanable. Replace with approved metal sheeting that is smooth and easily cleanable.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Metal sheeting that has been placed on wall space behind gas cookers and below exhaust hood needs to be sealed with no gaps or spaces.
Location: Cook line
- 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. Thermometer misisng inside of small " Frigidaire " reach in cooler. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
|
07/01/2014 | Pre-Licensing 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: 1. C02 tanks not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sinks in both mens and womens restroom. Provide hand towels at all times.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights on cooks line area. Provide approved light guards.
Location: Cook line
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be provided and located to be easily accessible for cleaning.
Comments: 1. No grease trap at three bay sink. Provide at least a 40 pound grease trap at three bay sink.
- 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: 1. Ice scoop for ice machine on top of ice machine. Store ice scoop in approved manner. On a clean tray / container etc.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. There is not enough light on cooks line area. Provide approved additional lighting so as to provide at least 70 foot candles of light.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters proessionally cleaned and taged.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Metal sheeting on end wall below exhaust hood is not smooth and easily cleanable. Replace with approved metal sheeting that is smooth and easily cleanable.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Metal sheeting that has been placed on wall space behind gas cookers and below exhaust hood needs to be sealed with no gaps or spaces.
Location: Cook line
- 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. Thermometer misisng inside of small " Frigidaire " reach in cooler. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
|
06/17/2014 | Pre-Licensing 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: 1. C02 tanks not restrained. Restrain all C02 tanks. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Home style wood cabinet that mirco wave sits on in kitchen is not approved. Remove and provide NSF approved shelving or table for miro wave oven. 2. Home made wood table at end of three bay sink. Remove, Home made wood tables etc. are not approved for use. Provide only NSF approved shelving / tables in kitchen area. 3. Mirco wave oven sitting on cardboard. Remove, Do not support mirco wave oven with cardboard.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------2. RINSE ------------- 3 SANITIZE ---------- AIR DRY. 2. Lights not working above mop sink. Repair.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sinks in both mens and womens restroom. Provide hand towels at all times.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights on cooks line area. Provide approved light guards.
Location: Cook line
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be provided and located to be easily accessible for cleaning.
Comments: 1. No grease trap at three bay sink. Provide at least a 40 pound grease trap at three bay sink.
- 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: 1. Ice scoop for ice machine on top of ice machine. Store ice scoop in approved manner. On a clean tray / container etc.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. There is not enough light on cooks line area. Provide approved additional lighting so as to provide at least 70 foot candles of light.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Have hood and filters proessionally cleaned and taged.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Metal sheeting on end wall below exhaust hood is not smooth and easily cleanable. Replace with approved metal sheeting that is smooth and easily cleanable.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding misisng from wall space in cooks line area. Provide cove molding. 2. Cove base molding missing from wall space in customer area Provide cove molding.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Metal sheeting that has been placed on wall space behind gas cookers and below exhaust hood needs to be sealed with no gaps or spaces.
Location: Cook line
- 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. Thermometer misisng inside of small " Frigidaire " reach in cooler. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
|
06/11/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Taco Meats Potato, 7040 MADISON AVE, Indianapolis, IN »