- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER HAD 0 READING OF SANITIZER. QUAT SANITIZER SHOULD BE 150-400 PPM.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BY PIZZA STATION SOILED. PLEASE CLEAN AND SANITIZE.
Location: Cook line
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. WET MOP STORED ON GROUND TO DRY. MOP WAS TURNED UPSIDE DOWN ON WALL TO DRY.2. WET MOP DRYING IN TOP OF MOP BUCKET.
Location: Back room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. WET MOP STORED ON GROUND TO DRY. MOP WAS TURNED UPSIDE DOWN ON WALL TO DRY.2. WET MOP DRYING IN TOP OF MOP BUCKET.
Location: Back room
- Thermometer, provided (corrected)
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: NO THERMOMETER IN REACH IN COOLER AT COOK LINE.
Location: Cook line
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: BOX OF MUSLCE MILK STORED DIRECTLY ON FLOOR.
Location: Dry storage
|
10/20/2014 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BY PIZZA STATION SOILED. PLEASE CLEAN AND SANITIZE.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER HAD 0 READING OF SANITIZER. QUAT SANITIZER SHOULD BE 150-400 PPM.
Location: Kitchen
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. WET MOP STORED ON GROUND TO DRY. MOP WAS TURNED UPSIDE DOWN ON WALL TO DRY.2. WET MOP DRYING IN TOP OF MOP BUCKET.
Location: Back room
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. WET MOP STORED ON GROUND TO DRY. MOP WAS TURNED UPSIDE DOWN ON WALL TO DRY.2. WET MOP DRYING IN TOP OF MOP BUCKET.
Location: Back room
- 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: NO THERMOMETER IN REACH IN COOLER AT COOK LINE.
Location: Cook line
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: BOX OF MUSLCE MILK STORED DIRECTLY ON FLOOR.
Location: Dry storage
|
10/13/2014 | 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: Cheeses held at temperatures above 41 degrees F.1) Swiss cheese at 45 degrees F2) Cheddar cheese at 55 degrees FEnsure ice is packed completely around the container holding cheeses to ensure they are holding at 41 degrees F or below.
Location: Service counter
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation drain line on the walk in freezer is leaking. Repair drain line to good working condition.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the drain line of the 3-bay sink. Repair sink drain to good working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
02/10/2014 | Recheck |
- 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: Cheeses held at temperatures above 41 degrees F.1) Swiss cheese at 45 degrees F2) Cheddar cheese at 55 degrees FEnsure ice is packed completely around the container holding cheeses to ensure they are holding at 41 degrees F or below.
Location: Service counter
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation drain line on the walk in freezer is leaking. Repair drain line to good working condition.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the drain line of the 3-bay sink. Repair sink drain to good working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
01/30/2014 | 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: Feta cheese being held at 46 degrees F on the service counter. Keep ice trays filled at all times. Check ice levels regularly.
Location: Service counter
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 3-bay sink sanitizer was not at the proper concentration. Use test strips regularly to ensure sanitizer is mixed to the proper concentration.
Location: Kitchen (back)
Equipment: 3-bay
- Single Service/Equipment storage (corrected)
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: Cutting boards stored on the floor in the dish room. Store all equipment and utensils at least 6 inches above the floor.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler fan observed not functioning. Service Technician was on site and working on repairs during inspection.
Location: Walk-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 prepackaged chips stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
09/05/2013 | Recheck |
- 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: Feta cheese being held at 46 degrees F on the service counter. Keep ice trays filled at all times. Check ice levels regularly.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 3-bay sink sanitizer was not at the proper concentration. Use test strips regularly to ensure sanitizer is mixed to the proper concentration.
Location: Kitchen (back)
Equipment: 3-bay
- 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: Cutting boards stored on the floor in the dish room. Store all equipment and utensils at least 6 inches above the floor.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler fan observed not functioning. Service Technician was on site and working on repairs during inspection.
Location: Walk-in cooler
- Food storage
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 prepackaged chips stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
09/03/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DELI MEAT SLICER IS SOILED. MANAGER STATES THAT THE SLICER IS TYPICALLY USED IN THE MORNING AND THEN CLEANED AT THE END OF THE NIGHT. I ASKED IF THE SLICER WOULD BE USED IN THE MIDDLE OF THE DAY AT ALL, AND HE STATED IF THEY RAN OUT OF DELI MEAT AND NEEDED MORE THEN THEY MAY SLICE SOME MORE. I ASKED IF HE THOUGHT THEY WOULD TAKE THE TIME TO CLEAN THE SLICER BEFORE THEY USED IT AGAIN IN AN EMERGENCY SITUATION WHERE DELI MEAT IS NEEDED IMMEDIATELY AND HE SAID PROBABLY NOT. PLEASE CLEAN AND SANATIZER SLICER AFTER USING.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK AT THE SANDWICH MADE TO ORDER SERVICE COUNTER IS SOILED (FOOD DEBIS IN THE SINK). PLEASE CLEAN AND SANATIZE THE SINK. MAKE SURE EMPLOYEES ARE USING THE HAND SINK FOR HAND WASHING ONLY AND NOTHING ELSE.
Location: Service counter
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE IS A CONTAINER OF DELI MEAT WITH NO DATE MARKING IN THE REACH-IN COOLER UNDER THE SLICER. PLEASE DATE MARK THE CONTAINER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOPS ARE STORED IMPROPERLY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- 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: THERE IS A BOX OF FOOD PRODUCT ON THE FLOOR IN THE WALK-IN FREEZER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
|
04/02/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DELI MEAT SLICER IS SOILED. MANAGER STATES THAT THE SLICER IS TYPICALLY USED IN THE MORNING AND THEN CLEANED AT THE END OF THE NIGHT. I ASKED IF THE SLICER WOULD BE USED IN THE MIDDLE OF THE DAY AT ALL, AND HE STATED IF THEY RAN OUT OF DELI MEAT AND NEEDED MORE THEN THEY MAY SLICE SOME MORE. I ASKED IF HE THOUGHT THEY WOULD TAKE THE TIME TO CLEAN THE SLICER BEFORE THEY USED IT AGAIN IN AN EMERGENCY SITUATION WHERE DELI MEAT IS NEEDED IMMEDIATELY AND HE SAID PROBABLY NOT. PLEASE CLEAN AND SANATIZER SLICER AFTER USING.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK AT THE SANDWICH MADE TO ORDER SERVICE COUNTER IS SOILED (FOOD DEBIS IN THE SINK). PLEASE CLEAN AND SANATIZE THE SINK. MAKE SURE EMPLOYEES ARE USING THE HAND SINK FOR HAND WASHING ONLY AND NOTHING ELSE.
Location: Service counter
Equipment: Hand sink
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE IS A CONTAINER OF DELI MEAT WITH NO DATE MARKING IN THE REACH-IN COOLER UNDER THE SLICER. PLEASE DATE MARK THE CONTAINER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOPS ARE STORED IMPROPERLY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- 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: THERE IS A BOX OF FOOD PRODUCT ON THE FLOOR IN THE WALK-IN FREEZER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
|
03/26/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1 of 2 hand sinks are slow to drain and water leaks from grease trap when water is ran through the 3-bay sink. Establishment must immediately assess plumbing situation. Maintenance staff on site and cleaning trap and line.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1 of 2 hand sinks are slow to drain and water leaks from grease trap when water is ran through the 3-bay sink. Establishment must immediately assess plumbing situation. Maintenance staff on site and cleaning trap and line.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Hood scheduled to be cleaned in July, according to tag.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. Prep table legs and lower areas - buildup of soil. Please clean.
Location: Kitchen
Equipment: Prep table
|
09/21/2012 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1 of 2 hand sinks are slow to drain and water leaks from grease trap when water is ran through the 3-bay sink. Establishment must immediately assess plumbing situation. Maintenance staff on site and cleaning trap and line.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1 of 2 hand sinks are slow to drain and water leaks from grease trap when water is ran through the 3-bay sink. Establishment must immediately assess plumbing situation. Maintenance staff on site and cleaning trap and line.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Hood scheduled to be cleaned in July, according to tag.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. Prep table legs and lower areas - buildup of soil. Please clean.
Location: Kitchen
Equipment: Prep table
|
09/21/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1 of 2 hand sinks are slow to drain and water leaks from grease trap when water is ran through the 3-bay sink. Establishment must immediately assess plumbing situation. Maintenance staff on site and cleaning trap and line.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1 of 2 hand sinks are slow to drain and water leaks from grease trap when water is ran through the 3-bay sink. Establishment must immediately assess plumbing situation. Maintenance staff on site and cleaning trap and line.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. Hood scheduled to be cleaned in July, according to tag.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. Prep table legs and lower areas - buildup of soil. Please clean.
Location: Kitchen
Equipment: Prep table
|
09/21/2012 | Recheck |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK. 3/27/2012: WORK ORDER PLACED.
Equipment: 3-bay
- 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: PROVIDE SECONDARY THERMOMETER IN HOBART 2-DOOR REACH-IN COOLER. COULD NOT VERIFY IF INTEGRATED THERMOMETER WAS WORKING APPROPRIATELY. 3/27/2012: ORDER PLACED. SHOULD BE RECEIVED TOMORROW, MARCH 28TH, 2012.
Location: Kitchen
Equipment: Hobart cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SMALL PLASTIC CUP BEING USED AS UTENSIL IN GRANOLA CONTAINER. PROVIDE RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Kitchen
|
03/27/2012 | Recheck |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK.
- 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: PROVIDE SECONDARY THERMOMETER IN HOBART 2-DOOR REACH-IN COOLER. COULD NOT VERIFY IF INTEGRATED THERMOMETER WAS WORKING APPROPRIATELY.
Location: Kitchen
Equipment: Hobart cooler
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SMALL PLASTIC CUP BEING USED AS UTENSIL IN GRANOLA CONTAINER. PROVIDE RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Kitchen
|
03/21/2012 | Routine |
| No violation noted during this evaluation. | 01/20/2012 | Pre-Licensing |
- 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: Chicken held at 78 degrees F, turkey 52 degrees F, tuna salad 55 degrees F, rice 53 degrees F.
Location: Deli area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Coat on single service products.
Location: Deli area
|
11/29/2011 | Recheck |
Restaurant representatives - add corrected or new information about BUTLER UNIVERSITY C-CLUB & C-STORE, 704 W HAMPTON DR, Indianapolis, IN »