Critical: PHF/TCS, COLD HOLDING Observation: Coleslaw in walk in is cold held at 44°F. Sliced cheese 44 deg F, gallon of milk 45 deg F, Bag soup 44 deg F. Turbo air unit temps as follows. pickles and lettuce 44 deg F., french toast 44 deg F and corned beef 48.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 29-May-2015 Correct By: 29-May-2015
Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: Cheese cake in white dessert cooler is improperly date marked. None of the are date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 29-May-2015
CLEANING, FREQUENCY AND RESTRICTIONS Observation: The underside of shelves in walkin, area behind grill noted in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
05/26/2015
Routine
Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site) Observation: Dishes not being sanitized after cleaning in dishwasher, since sanitizer was empty and sanitizer concentration 0 ppm.
Correction: Clean and sanitize all utensils and equipment before contact with food. Monitor all chemicals to avoid this happening in the future. Container was clearing empty. New container was added and strip then read 50 ppm. Correct By: 02-Apr-2014
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