Poisonous or Toxic Substance Working Containers Identify Common Name (46.1002)
--Spray bottles of blue liquid on the utensil table in the waitress area, by the dining room
In-Use Utensils & Between Use Storage (46.302)
--Bowls are being used as scoops in the ingredient bins in the Banquet kitchen. The bowls were removed from the bins.
Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Old food residue and fraying duct tape, on the signs, on the food storage racks in the kitchen walkin cooler. The signs and duct tape were removed and the racks cleaned.
Equipment in Good Repair & Proper Adjustment (46.671)
--Door seals along the bottom shelf in the cook line baine marie are broken and missing. Food residue collecting in the wells.
Cutting Surfaces Maintained (46.672)
--Scoring and stains on the baine marie cutting boards on the cook line.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Old food residue collecting on the shelf below the sink on the cook line. The shelf was cleaned.
Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
--The cover is missing from the floor drain in the utility room in the Banquet kitchen.
Requirement & Designation of Dressing Areas & Storage Areas (46.945)
--Employee hats, gloves, scarves, jackets and purses are on the tables in the prep and storage area in the kitchen and on the table and shelf in the bar area.
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