- Reheating Food (46.365)
--Chicken noodle soup, which was cooled, was only reheated to 108°F. for hot holding and not 165°F. for 15 seconds as required. Soup was placed in the hot hold unit this morning and was re-heated to above 165*F. at this inspection. Corrected.
- Cooling, Heating, & Holding Capacities (46.611)
--The Aquafina refrigeration unit for salads and dressings by the waitress station has an ambient air temp. at approx. 47*F. Salads were placed in this unit this morning. Items were relocated to an other cooler at this inspection. Refrigeration unit must maintain proper food temps. below 41*F. and below 45*F. for dairy items.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--No sign or poster posted at the hand wash sinks in the dining room restrooms, by the dishwasher area, and by the wooden prep. table area to remind food employees to wash their hands. Corrected.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--Observed an accumulation of oil/grease on the kitchen floor under the stove area.
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08/27/2014 | Regular |
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