- Wiping Cloths Use Limitations (46.304)
--Observed wet wiping cloths in kitchen area, not being stored in sanitizer solution.
- Reheating Food (46.365)
--Steam table foods, which were cooled, were not reheated to 165°F within two hours, for hot holding.
- Thawing Potentially Hazardous Food (46.383)
--Frozen meat observed thawing in standing water in the sink, which is not an approved thawing method.
- Equipment in Good Repair & Proper Adjustment (46.671)
--Bain marie refrigerator was not maintaining temperature of 41 F or lower.
- Air Gap Requirement, Design of Backflow Prevention & Conditioning Devices (46.822(c)-(e))
--Food prep sink has a hose attachment that is hanging below the flood rim of the sink and not an appropriate air gap.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--No sign or poster posted at the handwash sink in the bar and men's bathroom area to remind food employees to wash their hands.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--The hand wash sink at the bar was being used for a purpose other than hand washing.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--Observed floor tiles missing in warewashing area.
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02/26/2014 | Regular |
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