Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Food (cheese, sour cream, blue cheese and ranch dressings) held at 58-60 °F, in the Bain Marie area, rather than 41°F or below as required. The items were individually temped with a metal stem thermometer that was calibrated to 32 degrees F at the time of inspection.
Cooling, Heating, & Holding Capacities (46.611)
--Ambient air temperature of the Bain Marie was noted at 60 degrees. The temperature gauge on the unit was lowered and the owner will monitor the unit prior use.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces (fan guards in walk-in cooler) not cleaned at a frequency to preclude accumulation of dirt and soil.
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