- Handwashing (46.132)
--Food Employee observed donning single use gloves without a prior hand wash.
- Wiping Cloths Use Limitations (46.304)
--Observed wet wiping cloths in prep area, not being stored in sanitizer solution.
- Cooling Potentially Hazardous Food (46.384(a)(b))
--Soups, were not cooled from 135°F to 70°F in 2 hours and/or from 135°F to 41°F within 6 hours, after preparation. Soups were ln walk in refrigerator in excess of 12 hours. Internal temperatures were Beef stew, 65*F, Turkey Barley, 48*F, Ham and B2an, 52*F and Cream Soup, 56*F.
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
--Observed food being cooled 5 gallon plastic containers in walk-in cooler, which is not a proper cooling method.
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09/17/2014 | Regular |
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