Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: NACHO CHEESE WASNOT HEATED TO THE PROPER TEMPERATURE . NACHO CHEESE MUST BE COOKED TO 140 DEGREES AND HELD AT 135 DEGREES. COS Location: Kitchen Equipment: -
Storage of Personal Items
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: CELL PHONES , KEYS AND GUM Location: Kitchen
11/13/2012
Temp Event Routine
Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. Nacho chips with meat on them in chip warmer at 103.5 deg F. Hold hot meats at 135 deg F or above. CORRECTED2. Cooked chicken and cooked pork in warmer box at 110 deg F to 125.5 deg F. Make sure to reheat to 165 deg F and hold at 135 deg F or above. Note: changing product at time of inspection. Location: Kitchen
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: Shredded cheese set on top of ice at 58 deg F. Hold at 41 deg F or below. Surround product with ice if using ice as a coolant. Note: disposed of and pans changed at time of inspection Location: Kitchen
Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Location: Kitchen
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