RESTORATION ACADEMY health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Several chef salads prepared an hour prior to inspection stored in covered plastic containers in RI cooler with internal temperature of 61F.// Staff removed and placed in WI cooler uncovered in order to obtain proper cold holding temperature of 41F and below.

Protect unwrapped single-service and single-use articles and utensils from contamination.//Several unwrapped single service article were stored unwrapped in dry storage room.

(A)(2) Maintain TCS food at 41 F or below.// Plastic container of turkey deli sandwiches with internal temperature of 62F on serving line and a speed rack stored near hot box with six trays of turkey deli sandwiches with 67F internal temperature.// All sandwiches were prepared an hour prior to inspection. Sandwiches were removed and placed in WI freezer to re-chill.// Temperature of 41F were verified by EHS.

(B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited). // Staff still does not have irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations.

Provide safe, unadulterated, and honestly presented food.// Box of molded cucumbers stored in WI cooler.

Store single service and single-use articles at least 6 inches above the floor.///Boxes of single service items stored on floor in dry storage area.

(B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical ware washing operations (Glass maximum registering thermometers are prohibited).

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.

5-205.15(B) Repair condensate leak in (WI cooler) refrigeration units.