Preventing Contamination from Food Employees' Hands (46.261)
--Employee preparing food and having direct bare hand contact with foods that were ready to eat.
Wiping Cloths Use Limitations (46.304)
--One wiping cloth was stored on the counter top and not in a sanitizing solution as required.
Cooling, Heating, & Holding Capacities (46.611)
--Deli display cooler holding hot dogs, in the top of the unit, at 43 deg. F. Such products are to be held below 41 deg. F. The bottom doors to this unit no longer close tight.
Design & Functionality of Warewashing Machines (46.591)
--Dishwasher achieving adequate final rinse for sanitizing
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--The upright freezer near the deli case has an accumulation of frost.
Surface Characteristics of Indoor Areas of Food Facilities (46.901)
--Accumulation of litter underneath the bottom shelves within the walk-in cooler. There is some grime and soiled surfaces in the hard to clean areas around the dishwasher and grill line. Manager stated these matters are to be corrected as the facility is just finishing the "bugling" season, which their business has exponentially increased activity. As this season ends, they plan thorough cleaning.
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