Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: Turkey legs in warmer at 118 F and ones in cooler at 113 F. Place turkey legs in steam well to increase temperature to 135 or higher for hot holding.
Single-service reuse
Single service and single use articles reused. Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers. Comments: Dispose of the empty mustard jars, you are not permitted to reuse these containers.
Equipment repair
Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: Remove the damaged table that the french fries are on.
05/18/2014
Routine
No violation noted during this evaluation.
08/16/2013
Routine
No violation noted during this evaluation.
05/24/2013
Routine
No violation noted during this evaluation.
05/24/2013
Routine
No violation noted during this evaluation.
07/27/2012
Routine
No violation noted during this evaluation.
07/26/2012
Routine
Overhead covering (Temp Event) (corrected on site)
No overhead protection provided. Correction: Provide approved overhead covering over all food, cooking, and servicing areas to protect from weather and windblown dust and debris.
05/25/2012
Routine
Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled. Correction: Clean and sanitize.
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