- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Baine Marie unit located in rear food prep area internal temperature was reading 53 degrees f.unit was put out of service, cut tomatoes, cut mushrooms, container of mayonnaise, cut salad, tuna salad, were disposed of no remaining food were left in unit. Maintenance man was called.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in the rear food prep kitchen as well as main kitchen hot line refrigerators, are not being date marked.
- Labeling (46.422)
Foods prepared by the facility held in the rear food prep area walk in cooler are not be properly labeled.
- Equipment in Good Repair & Proper Adjustment (46.671)
Walk in cooler located in rear food prep area shelves have a build up of rust like residue.
- Cutting Surfaces Maintained (46.672)
Observed deeply scored cutting boards not resurfaced or discarded as required.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Walk in cooler shelves in rear food prep area have a build up of old food like residue.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
Ware wash machine sprayer is actively leaking.
- Cleaning Ventilation Systems (46.981(d))
Vent in hot line area has a build up of dust like residue, as well as a ceiling tile missing.
- Drying Mops (46.981(f))
This facility does not provide hooks/brackets for wet moist mops.
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04/21/2011 | Regular |
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