- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KITCHEN PASS THROUGH COOLER ABOVE 41 F WITH OJ, WATER, AND MILK.KITCHEN MANAGER HAS SUBMITTED A WORK ORDER FOR SERVICE REPAIR. KITCHEN MANAGER STATES THEY DO NOT STORE FOOD OVERNIGHT AND KEEP FOOD ONLY DURING LUNCH HOURS.
Location: Kitchen
Equipment: Reach in cooler
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11/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: KITCHEN PASS THROUGH COOLER ABOVE 41 F WITH OJ, WATER, AND MILK.KITCHEN MANAGER HAS SUBMITTED A WORK ORDER FOR SERVICE REPAIR. KITCHEN MANAGER STATES THEY DO NOT STORE FOOD OVERNIGHT AND KEEP FOOD ONLY DURING LUNCH HOURS.
Location: Kitchen
Equipment: Reach in cooler
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10/28/2014 | Routine |
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER x 1
Location: Service counter
Equipment: Reach in cooler
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04/21/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Open cup x 12. MuffinKeep in designated employee area
Location: Dish machine area
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Location: Dish machine area
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11/06/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Ice dumped inside handsink. Discontinue, use a different sink other than handsink
Location: Kitchen
Equipment: Hand sink
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03/12/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NOT WASHING HANDS EVERY TIME NEW GLOVES ARE PUT ON
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09/21/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NOT WASHING HANDS EVERY TIME NEW GLOVES ARE PUT ON
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09/13/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Middle pass through reach in cooler at 45 FRight pass through reach in cooler at 49-50 FPut in inspector thermometer to check thermometer accuracy. Thermometer corroborrates with built in thermometer. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Middle pass through reach in cooler at 45 FRight pass through reach in cooler at 49-50 FPut in inspector thermometer to check thermometer accuracy. Thermometer corroborrates with built in thermometer. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of chips x 2
Location: Kitchen
|
03/21/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Middle pass through reach in cooler at 45 FRight pass through reach in cooler at 49-50 FPut in inspector thermometer to check thermometer accuracy. Thermometer corroborrates with built in thermometer. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Middle pass through reach in cooler at 45 FRight pass through reach in cooler at 49-50 FPut in inspector thermometer to check thermometer accuracy. Thermometer corroborrates with built in thermometer. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of chips x 2
Location: Kitchen
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03/14/2012 | Routine |
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