Inspection findings | Inspection Date | Type | Comments |
---|---|---|---|
|
12/8/2011 | Standard2 | Digital long stem thermometer available for use. Ready-to-eat foods were properly date marked. Foods are cooled reportedly using an ice bath. No raw shell eggs used for menu item. Observed chicken properly thawing in the upright cooler. Separate designate area for dented cans. |
|
6/2/2011 | Standard 1 | COOLING/HOLDING- Macaroni salad made the previous day in a deep pan had an internal temperature between 44°F- 48°F. Foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Reportedly person in charge observed staff cooling macaroni in cold running water. In addition, reportedly the doors on the cooler had recently been opened for an extended time. Macaroni was placed on ice. Maintain foods at 41°F and below to prevent bacteria growth. |
|
11/16/2010 | Standard2 | Two accurate long stem thermometers were available for use. All ready-to-eat foods were properly date marked. Liquid eggs are used for scrambled egg. No raw foods on site. |
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