- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Ready to eat potentially hazardous food (RTE PHF) was held at 56-58°F in the Howard cooler rather than 41°F or below as required. Vitamin D milk 58*F, Chocolate milk 57*F, orange juice 56*F, blue cheese dressing 56*F...All items were discarded. See item #31.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Commercially processed AND ready to eat food prepared in the facility located in the True cooler at the grill and held more than 48 hours is not being marked with the date it was opened or prepared. This pertains to the commercial meats/cheeses and to the meatloaf (made in-house). Regulations reviewed w/ the cook and implementation began during the inspection of the items.
- Ventilation Hood System Drip Prevention (46.581)
--Noted 5 of the 8 baffled filters in the kitchen cooking ventilation hood are in poor repair w/ missing and/or broken baffles.
- Cooling, Heating, & Holding Capacities (46.611)
--The Howard cooler is not maintaining PHF (potentially hazardous food) at 41*F or less (items 56-58*F w/ ambient air probed at 55*F). Do NOT use this cooler for any PHF until repaired and can maintain proper temperature.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
--Plumbing system not maintained in good repair - observed water leaking from the right faucet of the 4-bowl sink and from the faucet arm base of the bakery handsink.
- Cleanability of Floors, Walls, & Ceilings (46.921)
--Observed the kitchen floor in poor repair w/ sections removed/missing. Repair/replace areas to ensure the floor is smooth and cleanable again.
- Light Bulb Protective Shielding (46.922(a))
--Four light shields in the kitchen are completely missing and one is broken off on one end above the dish washing line.
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02/13/2014 | Regular |
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