Midtown Bowl

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: current inspection report not posted; CA- post the current inspection report as required. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Proper cold holding temperatures — Inspector Note: tcs food observed cold holding above 41f, CA- advised PIC to maintain tcs food below or at 41F and discard affected food. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature

Proper date marking and disposition — Inspector Note: Observed ready-to-eat TCS food items stored more than 24 hours in preptop coolers and reach-in cooler without proper date marking to indicate how long it had been stored. CA- advised PIC to accurately date mark with Day 1 as the preparation or opening date and maintain the required system

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark matter with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning inside ice machine. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper date marking and disposition — Inspector Note: Observed ready-to-eat TCS food items stored more than 24 hours in preptop coolers (shredded mozzarella cheese, pepperoni, sliced cheeses) and reach-in cooler (sliced deli turkey) without proper date marking to indicate how long it had been stored. Corrected on site - unmarked food items discarded. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.