- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The cold top/reach in cooler unit was cold holding food at 50 degrees F. Management turned down the temperature of the unit to lower food temperature and temperatures are now maintained at 41 degrees F.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The cold top/reach in cooler unit was cold holding food at 50 degrees F. Management turned down the temperature of the unit to lower food temperature and temperatures are now maintained at 41 degrees F.
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected on site)
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: The ice bucket was stored on the floor near the service station. The issue was corrected on site and stored in a desinated area 6 inches above the floor.
Location: Service counter
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A bag of whole onions stored in a box was stored on the floor in the prep area. The issue was corrected on site and onions are now stored on the prep table shelf.
Location: Prep area
- Air dry (equipment and/or utensil(s)) (corrected on site)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Utensils and food related materials were drying on towles on the drying plate of the 3 bay sink. Remove towels. Air dry all utensils and food related materials on the drying plate only.
Location: Three bay area
- Thermometer, provided
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: The reach in cooler in the kitchen next to the fryer has no theremometer. Provide an accurate thermometer in all coolers.
Location: Kitchen
Equipment: Reach in cooler
|
06/30/2014 | Routine |
Restaurant representatives - add corrected or new information about CHARLEY'S PHILLY STEAKS, 49 W MARYLAND ST, Indianapolis, IN »