- 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: Cottage cheese in plastic pan on salad bar at 49.3 deg F. Please hold at 41 deg F or below. Note: Ice added below pan to maintain temperature.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Secure thershold plate at door to walk in cooler.
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09/05/2014 | Routine |
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen. Provide.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine is leaking in several areas. Repair.2. Dish machine gauges not working correctly. Repair or replace.
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04/18/2014 | Recheck |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in kitchen. Provide.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine is leaking in several areas. Repair.2. Dish machine gauges not working correctly. Repair or replace.
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03/21/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair paper towel dispenser at hand sink by the ice machine.
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09/09/2013 | Routine |
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing luncheon meat in stagnant water. Discontinue. Thaw under running cold water at 70 deg F or less. CORRECTED
Location: Kitchen
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02/04/2013 | Routine |
- 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: Cooked chicken at 50 deg F on salad top for staff. Make sure to keep at 41 deg F or below or dispose of after 4 hours. Note: disposing of after lunch service today. (plastic pans double stacked). CORRECTED
Location: Buffet
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide sneeze guard, cover, lid or individually wrap desserts not below the sneeze guards for staff. CORRECTED
Location: Sales floor
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08/24/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in walk in freezer. Please provide. Note: work ordered already placed.
Location: Kitchen
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02/27/2012 | Routine |
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