FEDERAL RESERVE BANK health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Ice building up on shelving and fan housing pipe in WI freezer.

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Recently prepared lettuce and sliced tomatoes temping 48-50F degrees in make table cooler. PIC COS by placing in the RI cooler.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Hamburger on hot steam table temping 121-134F degrees. PIC COS by reheating to 165F.

Clean facilities (floors) as often as necessary to maintain cleanliness.// Old food and grease behind and between cooking equipment