WHITE REFRIGERATOR IS AT 50F. TEMPERATURE KNOB NEEDED TO BE ADJUST. ENSURE TEMPERATURE IS 41F OR BELOW.
FRESH COOKED SOUPS NEED TO BE COOKED TO 165F PRIOR TO PLACING ON STEAM TABLES/HOT HOLD
09/16/2015
90
229.165 (h) (2)thermometer available. REFIRIGERATOR NEAR BOTH FREZZERS DOESN'T HAVE A THERMOMETER
05/26/2015
97
229.165 (m) (2)non food contact dirty. CLEAN AND SANITIZE REFRIGERATION DOOR HANDLES, BOTTOM SIRE SHELVES ON STAINLESS STEEL CARTS/SHELVING UNITS.
03/11/2015
97
229.164 (f) (2) (A) (iv) not covered. ONIONS STORED IN COMMON AREA/WHERE TRASH CANS ARE STORED. KEEP ALL ESTABLISHMENTS ITEMS (EXCEPT TRASH FOR PICK-UP/REMOVE AND BULK PACKAGING) IN ESTABLISHMENT KITCHEN/STORAGE.
09/30/2014
96
229.165 (r) (3) (D)no sanitization. ENSURE THAT CHLROINE SOLUTION IS 50-100 PPM
03/24/2014
97
REFRIGERATION UNIT AT 43-47F. ICE BUILT UP ON CONDENSOR. ESTABLISHMENT EXPECTING REPAIR PERSON TOMORROW. AFTER REPAIRS, REMOVE FOIL FROM SHELVES AND PLACE BULKY ITEMS/LARGE FOOD FILLED BINS TO LOWERS SHLEVES ALLOW ADEQUATE AIR FLOW INSIDE OR MOVE POTENTIALLY HAZARDOUS FOOS TO ANOTHER UNIT.
GREASE/FOOD DEBRIS ON OUTSIDE OF PORTABLE FRY UNIT. CLEAN AND SANITIZE DAILY TO PREVENT FOOD SOURCE FOR PESTS/RODENTS
SALADS ARE 42-64F. ONLY BINS UP AGAINST EDGGE OF UNIT ARE MAINTAINING REQUIRED TEMPERATURE. BINS ARE TOO SHALLOW TO REACH BOTTOM OF COOLING UNIT. USE DEEPER BINS OR INSERT IN A LARGER BIN OF ICE TO MAINAIN 41F OR BELOW.
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