- Hair Restraints (46.152)
--Food employees observed in food prep area, not wearing proper hair restraints, such as nets, hats, or beard covers.
- 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 walk-in, is not being date marked.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Raw chicken and raw sea food was stored above cooked food in the walk-in.
- In-Use Utensils & Between Use Storage (46.302)
--Scoop being stored in the ice machine with handle buried beneath the ice.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Potentially hazardous food was held at 66°F, in the Bain-marie, rather than 41°F or below as required. Corrected on site.
- Design & Functionality of Temperature Measuring Devices (46.590)
--Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in refrigeration equipment.
- Handling Clean Items (46.775)
--Preset tableware is not wrapped, covered or inverted, or being removed at a frequency to assure tableware remains clean and sanitized.
- Handwashing Facilities for Employees and Consumers Required (46.823(a) & 46.941(a))
--The food facility does not have a handwash sink located in the bar area.
- Equipment in Good Repair & Proper Adjustment (46.671)
--Broken door hinge observed on Bain-marie.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Bain-Marie doors, a non-food contact surface, isnot cleaned at a frequency to preclude accumulation of dirt and soil.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--The handwash sink in the food prep area was being used for food preparation. Corrected on sight.
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11/06/2014 | Regular |
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