- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service cups observed stored on the floor in the dry storage room. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Cast iron skillet observed soiled on top of the stove while kitchen was not in use. Clean all soiled equipment at least every 24 hours,
Location: Kitchen
Equipment: Stove
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06/19/2013 | Routine |
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