- 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: THE 2--DOOR REACH--IN COOLER MEASURED 45 DEGREES. MAINTAIN AT OR BELOW 41 F.8/27 -- SAME TEMP. AT THIS TIME. CLEAN THE CONDENSOR COIL IF NEEDED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE KITCHEN RETURN AIR VENT.8/27 -- FINISH CLEANING RETURN AIR VENT (CEILING) -- CENTER PART.
Location: Kitchen
|
09/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE 2--DOOR REACH--IN COOLER MEASURED 45 DEGREES. MAINTAIN AT OR BELOW 41 F.8/27 -- SAME TEMP. AT THIS TIME. CLEAN THE CONDENSOR COIL IF NEEDED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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.
Comments: CLEAN THE KITCHEN RETURN AIR VENT.8/27 -- FINISH CLEANING RETURN AIR VENT (CEILING) -- CENTER PART.
Location: Kitchen
|
08/27/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE 2--DOOR REACH--IN COOLER MEASURED 45 DEGREES. MAINTAIN AT OR BELOW 41 F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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.
Comments: CLEAN THE KITCHEN RETURN AIR VENT.
Location: Kitchen
|
08/20/2014 | Routine |
- Drying mop(s)
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: HANG UP DAMP MOP BETWEEN USE AND DUMP DIRTY WATER AS NEEDED.
Location: Back room
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SECURE AS WITH CAULK, GLUE, ETC. THE WALL PANEL ALONG EDGE OF BACK AREA WALL.
Location: Back room
|
02/25/2014 | 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: THE SMALL COOLER WITH COLE SLAW AND POTATO SALAD MEASURED 60 DEGREES. MAINTAIN TEMP. AT OR BELOW 41 F.ITEMS WERE MOVED TO ANOTHER COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
- 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.
Comments: 2 CEILING AIR VENTS IN BACK ROOM WERE DUSTY. CLEAN AS NEEDED.
Location: Kitchen (back)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) REGLUE/SECURE SOME VINYL BASEBOARD STRIP TO THE WALL UNDER LEFT END OF 3--BAY SINK.2) SECURE SOME LOSE WALL PANEL AT END OF THE REAR WALL (AROUND FROM RIGHT--END OF 3--BAY SINK).
Location: Kitchen (back)
|
09/30/2013 | Routine |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD FAN MOTOR SHOULD BE REPLACED.7/2 -- THE MOTOR HAS BEEN ORDERED --- INSTALL WHEN AVAILABLE.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE KITCHEN CEILING AIR VENT HARDWARE.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE SOME VINYL BASEBOARD STRIPS IN COOK--LINE AREA.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOST OF THE KITCHEN AND COOK--LINE CEILING TILES ARE SOILED (SOME HEAVILY) AND SHOULD BE REPLACED --- WITH SMOOTHER, VINYL--COATED TYPE TILES. (THAT ARE MORE CLEANABLE)..7/2 -- OWNER SEARCHED FOR VINYL CEILING TILES BUT WAS UNABLE TO FIND ANY THAT ARE CORRECT SIZE. ACOUSTIC TYPE WERE INSTALLED, WHICH IS AT LEAST SOME IMPROVEMENT AS SOILED ONES WERE REPLACED.
Location: Kitchen
|
07/02/2013 | Non-Illness Complaint Recheck |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD FAN MOTOR SHOULD BE REPLACED.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE KITCHEN CEILING AIR VENT HARDWARE.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE SOME VINYL BASEBOARD STRIPS IN COOK--LINE AREA.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOST OF THE KITCHEN AND COOK--LINE CEILING TILES ARE SOILED (SOME HEAVILY) AND SHOULD BE REPLACED --- WITH SMOOTHER, VINYL--COATED TYPE TILES. (THAT ARE MORE CLEANABLE)..
Location: Kitchen
|
06/20/2013 | Non-Illness Complaint Recheck |
- 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: REPAIR OR ADJUST THE COOLER HOLDING COLE SLAW AND POTATO SALAD.5/29 -- COOLER MEASURED 45 F -- ADJUST TO 41 F OR LESS.
Location: Kitchen
Equipment: Reach in cooler
- 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: BLEACH WIPING CLOTH WATER WAS SET UP OK, BUT WAS TOO STRONG. GENERALLY USE 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 PLASTIC BULK CONTAINERS (SALT, SUGAR OR THE LIKE).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN 2 PLASTIC BULK CONTAINERS ON LOWER SHELF OF PREP. TABLE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RE--BOLT THE TOILET TO SECURE BETTER TO THE FLOOR AND INSTALL A SEAT.
Location: Emp restroom
|
06/04/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR OR ADJUST THE COOLER HOLDING COLE SLAW AND POTATO SALAD.5/29 -- COOLER MEASURED 45 F -- ADJUST TO 41 F OR LESS.
Location: Kitchen
Equipment: Reach in cooler
- 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: BLEACH WIPING CLOTH WATER WAS SET UP OK, BUT WAS TOO STRONG. GENERALLY USE 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 PLASTIC BULK CONTAINERS (SALT, SUGAR OR THE LIKE).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN 2 PLASTIC BULK CONTAINERS ON LOWER SHELF OF PREP. TABLE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RE--BOLT THE TOILET TO SECURE BETTER TO THE FLOOR AND INSTALL A SEAT.
Location: Emp restroom
|
05/29/2013 | Recheck |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD FAN MOTOR SHOULD BE REPLACED.
- 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.
Comments: CLEAN THE KITCHEN CEILING AIR VENT HARDWARE.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE SOME VINYL BASEBOARD STRIPS IN COOK--LINE AREA.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOST OF THE KITCHEN AND COOK--LINE CEILING TILES ARE SOILED (SOME HEAVILY) AND SHOULD BE REPLACED --- WITH SMOOTHER, VINYL--COATED TYPE TILES. (THAT ARE MORE CLEANABLE)..
Location: Kitchen
|
05/28/2013 | Non-Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR OR ADJUST THE COOLER HOLDING COLE SLAW AND POTATO SALAD.
Location: Kitchen
Equipment: Reach in cooler
- 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: BLEACH WIPING CLOTH WATER WAS SET UP OK, BUT WAS TOO STRONG. GENERALLY USE 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 PLASTIC BULK CONTAINERS (SALT, SUGAR OR THE LIKE).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN 2 PLASTIC BULK CONTAINERS ON LOWER SHELF OF PREP. TABLE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RE--BOLT THE TOILET TO SECURE BETTER TO THE FLOOR AND INSTALL A SEAT.
Location: Emp restroom
|
05/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR OR ADJUST THE COOLER HOLDING COLE SLAW AND POTATO SALAD.
Location: Kitchen
Equipment: Reach in cooler
- 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: BLEACH WIPING CLOTH WATER WAS SET UP OK, BUT WAS TOO STRONG. GENERALLY USE 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 PLASTIC BULK CONTAINERS (SALT, SUGAR OR THE LIKE).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN 2 PLASTIC BULK CONTAINERS ON LOWER SHELF OF PREP. TABLE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RE--BOLT THE TOILET TO SECURE BETTER TO THE FLOOR AND INSTALL A SEAT.
Location: Emp restroom
|
05/21/2013 | Routine |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD FAN MOTOR SHOULD BE REPLACED.
- 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.
Comments: CLEAN THE KITCHEN CEILING AIR VENT HARDWARE.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE SOME VINYL BASEBOARD STRIPS IN COOK--LINE AREA.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOST OF THE KITCHEN AND COOK--LINE CEILING TILES ARE SOILED (SOME HEAVILY) AND SHOULD BE REPLACED --- WITH SMOOTHER, VINYL--COATED TYPE TILES. (THAT ARE MORE CLEANABLE)..
Location: Kitchen
|
05/21/2013 | Non-Illness Complaint |
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE RESTROOM TOILET SEAT.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 6 PLASTIC MEAT TUBS AS NEEDED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REAR KITCHEN HAND SINK SOAP DISPENSER NOT WORKING PROPERLY. REPLACE IF NEEDED.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE FLOOR DRAIN COVER IN RESTROOM.--- corrected -- 1/16.1/16 -- RESTROOM HAND SINK FAUCET SHOULD BE REPAIRED -- RESTORE WATER.
Location: Emp restroom
|
01/22/2013 | Recheck |
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE RESTROOM TOILET SEAT.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 6 PLASTIC MEAT TUBS AS NEEDED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REAR KITCHEN HAND SINK SOAP DISPENSER NOT WORKING PROPERLY. REPLACE IF NEEDED.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE FLOOR DRAIN COVER IN RESTROOM.--- corrected -- 1/16.1/16 -- RESTROOM HAND SINK FAUCET SHOULD BE REPAIRED -- RESTORE WATER.
Location: Emp restroom
|
01/16/2013 | Recheck |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE RESTROOM TOILET SEAT.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 6 PLASTIC MEAT TUBS AS NEEDED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REAR KITCHEN HAND SINK SOAP DISPENSER NOT WORKING PROPERLY. REPLACE IF NEEDED.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE FLOOR DRAIN COVER IN RESTROOM.
Location: Emp restroom
|
01/03/2013 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SURFACES OF THE EAST AND SOUTH WALLS OF THE BACK ROOM (INCLUDING BASEBOARD AREA ).
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN RESTROOM AND REAR KITCHEN HAND SINK.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN RESTROOM AND REAR KITCHEN HAND SINK.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BOTH 2--DOOR COOLERS DO NOT DRAIN THE EVAPORATOR WATER PROPERLY AND WATER SETS ON THE BOTTOM -- INSIDE SURFACES. CLEAN WATER/REPAIR CONDENSATE DRAINS.
Location: Kitchen
|
08/09/2012 | Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SURFACES OF THE EAST AND SOUTH WALLS OF THE BACK ROOM (INCLUDING BASEBOARD AREA ).
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN RESTROOM AND REAR KITCHEN HAND SINK.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN RESTROOM AND REAR KITCHEN HAND SINK.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BOTH 2--DOOR COOLERS DO NOT DRAIN THE EVAPORATOR WATER PROPERLY AND WATER SETS ON THE BOTTOM -- INSIDE SURFACES. CLEAN WATER/REPAIR CONDENSATE DRAINS.
Location: Kitchen
|
07/16/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN IN THE TOP WARMER BOX (CAMBRO) MEASURED 115 DEGREES. IT WAS PLACED INTO THE OVEN TO BE REHEATED. HOLDING TEMP. MUST BE 135 DEGREES OR MORE. TAKE TEMPS. OF CHICKEN AND MEATS AT THE TIME THEY GO INTO WARMERS AND WRITE DOWN TIMES AND TEMPS.TO KEEP RECORDS --- FOOD SAFETY REQUIREMENTS. (A SMALL PAN OF GREEN BEANS ALSO BELOW TEMP. --- INCREASE TEMP. AND HOLD 135F +.
Location: Cook line
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE RESTROOM DOOR, TOP HINGE IN PARTICULAR.
Location: Restroom
- 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.
Location: Cook line
|
03/09/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN IN THE TOP WARMER BOX (CAMBRO) MEASURED 115 DEGREES. IT WAS PLACED INTO THE OVEN TO BE REHEATED. HOLDING TEMP. MUST BE 135 DEGREES OR MORE. TAKE TEMPS. OF CHICKEN AND MEATS AT THE TIME THEY GO INTO WARMERS AND WRITE DOWN TIMES AND TEMPS.TO KEEP RECORDS --- FOOD SAFETY REQUIREMENTS. (A SMALL PAN OF GREEN BEANS ALSO BELOW TEMP. --- INCREASE TEMP. AND HOLD 135F +.
Location: Cook line
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE RESTROOM DOOR, TOP HINGE IN PARTICULAR.
Location: Restroom
- 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: Cook line
|
03/05/2012 | Routine |
Restaurant representatives - add corrected or new information about KING RIB BAR-B-Q, 5610 GEORGETOWN RD, Indianapolis, IN »