And Cheese Midtown (Base of Operation)

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: observed failure to post most recent health inspection score. CA: 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

Nonfood-contact surfaces clean — Inspector Note: observed an accumulation of food debris in the RIC of the front food service area. CA: e food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Nonfood-contact surfaces clean — Inspector Note: observed an accumulation of food debris on the walls next to trash bins.CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Insects, rodents, and animals not present — Inspector Note: observed gnats flying in the dining area. CA: to maintain heavy cleaning practices and have the pest control to come out to treat establishment

Adequate handwashing facilities supplied & accessible — Inspector Note: ailure to have paper towel in the hand washing station located at the front food service area as well as the back prep room area. CA: Employee was instructed to replenish paper towels at hand washing areas. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Proper hot holding temperatures — Inspector Note: Observed the tomato soup in a crockpot like device being hot haled at 120 degrees F. CA: Holding should be at a min of 135 degrees F. Employee turned up the device for a high hot holding temp. (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 and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P