Surface Characteristics of Indoor Areas of Food Facilities (46.901)
--Kitchen facility is generally aged, and constructed such that it is less than ideal for sanitation (e.g., some walls are not smooth nor lite-colored, small and cut-up spaces create corners and such that are difficult to access, etc.). Note: shelf, recently installed, is not finished.
Cooling, Heating, & Holding Capacities (46.611)
--Walk-in cooler marginally performing as intended. The temperatures of product in this unit varied from 40 to 43 deg. F (all cold held foods must be below 41 deg. F).
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