FINAL RINSE TEMPERATURE IN DISH MACHINE WAS LESS THAN 160F. (MACHINE GAUGE INDICATED120F) PROVIDE AT LEAST 180F FINAL RINSE ON GAUGE.
ICE IS FORMING ON CEILING AND FLOOR OF WALK IN FREEZER. DEFROST FREEZER TO PREVENT ICE BUILD UP. MAKE SURE ICE/WATER DOES NOT DRIP ONTO FOOD OR FOOD BOXES.
OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON FLOOR IN DRY STORAGE ROOM. STORE AT LEAST 6 INCHES ABOVE FLOOR ON APPROVED RACKS.
PROVIDE A FINGERNAIL BRUSH AT HANDWASHING SINK LOCATED NEXT TO RONDO BUN MAKER.
REPLACE DAMAGED BASE COVING IN DISHWASHING ROOM.
Full
Mar 17, 2009
95
PORK AT 125F AND HOT DOGS AT 134F IN HOT HOLDING UNIT. MAINTAIN ALL HOT POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE. (ITEMS WERE PROPERLY REHEATED).
TURKEY AT 48F, PASTA SALAD AT 46F AND SLICED TOMATOES AT 44F IN SALAD BAR. MAINTAIN ALL POTENTIALLY COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. (ITEMS WILL BE PROPERLY COOLED PRIOR TO PLACING IN SALAD BAR).
Full
Sep 30, 2010
90
REPAIR/REPLACE CORRODED CEILING VENT IN DISHWASHING ROOM.
TURKEY AT 48F, PASTA SALAD AT 46F AND SLICED TOMATOES AT 44F IN SALAD BAR. MAINTAIN ALL POTENTIALLY COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. (ITEMS WILL BE PROPERLY COOLED PRIOR TO PLACING IN SALAD BAR).
Full
Apr 11, 2011
94
REPAIR/REPLACE CORRODED CEILING VENT IN DISHWASHING ROOM.
RESTROOM DOOR IN KITCHEN AREA WAS OPEN. KEEP DOOR CLOSED.
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