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. Location: Kitchen Equipment: Reach in cooler (2 door)
Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed. Correction: Follow approved methods to properly rinse equipment and/or utensil(s). Comments: PROVIDE DRAIN STOP FOR MIDDLE SINK. Location: Kitchen Equipment: 3-bay
No test kit
No test kit provided and /or used to measure the concentration of sanitizer. Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. Comments: PROVIDE TEST STRIPS FOR CHLORINE Location: Kitchen
05/20/2014
Routine
No violation noted during this evaluation.
06/13/2013
Routine
In use utensil storage (corrected on site)
In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Location: Kitchen Equipment: Ice bin
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