ITEM #7: Observed no soap at handwash stations in dishroom and prep areas. No paper towels observed in dispenser in employee bathroom. All handwash stations shall be provided with soap, paper towels and warm water to facilitate proper employee hygiene practices. Corrected onsite.
ITEM #26: Observed white ingredient storage bins not labeled as to contents in downstairs prep area. Bulk food product that is removed from original package and stored in storage bins shall be labeled with common name to prevent potential cross-contamination issues. Corrected onsite.
ITEM #41: Did not observe internal thermometers in refrigeration / freezer equipment. All cold holding units shall be provided with internal thermometers to monitor ambient air temperature of units. Discussed with PIC and he informed me that walk-in-box units and freezer units are electronically monitored for compliance 24/7.
NOTE: Shellfish tags kept onsite and filed in chef's office.
NOTE: Grease trap serviced and maintained 4x/year.
NOTE: Ventilation hoods clean and maintained, serviced every 3 months.
NOTE: Person-in-charge at time of inspection; Carlos Mulla Nicolich
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