ITEM #17: Observed multiple potentially hazardous food items maintaining poor product cold holding temperatures. Items temped: sliced deli meat, slicedtomatoes and raw hamburgers, maintained between 48-56 F. PHF items shall be maintained at or below 41 F.
ITEM #42: Observed cutting knives wedged between equipment on cook line. In-use utensils shall be stored to prevent potential cross-contamination issues.
ITEM #43: Observed ice scoop stored directly in ice near beverage station. Ice scoops shall be stored with handle pointing out of ice to prevent cross-contamination issues.
ITEM #44: Observed inside of fryer unit and between equipment on cook line soiled. Non-food contact surfaces of equipment shall be maintained and in good repair.
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