Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces(walls, floors, and equipment) not cleaned at a frequency to preclude accumulation of dirt and soil.
05/02/2011
Follow-up
Chemical Use Criteria (46.1024)
Food facility is using Quaternary Sanitizer at an extremely high concentration of greater than 400ppm, not approved in the Code of Federal Regulations for food contact sanitizing at this level.
Identification of Content on Food Storage Containers (46.282)
Bulk food ingredient storage containers, in the kitchen area, is not labeled with the common name of the food.
Linens & Napkins Use Limitations (46.303)
Linens being used to line food containers in bain marie and reach in cooler.
Reheating Food (46.365)
Soup was only reheated to 130 °F for hot holding and not 165°F for 15 seconds as required.
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 bain marie, is not being date marked.
Equipment in Good Repair & Proper Adjustment (46.671)
Loose rubber door gaskets observed on the reach in refrigerator.
Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
Single use container used for storing water.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces(wall, floor, and equipment) not cleaned at a frequency to preclude accumulation of dirt and soil.
04/11/2011
Regular
Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Raw animal foods were stored above ready to eat foods in the bain marie.
Storing Clean Items (46.774)
Handwash sink next to prep area does not have a splash guard.
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