LITTLE DONKEY health score and inspection history

4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The bar dishmachine temperature gauge is broken or inaccurate (the wash solution temperature gauge is reading 110F; the solution measured 125F).

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ Accumulations of dried dough residue on the backsplash and bowl guard of the stand mixer.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ The drawer pull liners are missing (leaving insulation exposed) on the cold holding drawer unit under the grill. The door closure of the top compartment of the steamer oven is broken.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ Accumulations of dried dough residue on the backsplash and bowl guard of the stand mixer.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the men's restroom measured maximum 84F.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ The drawer pull liners are missing (leaving insulation exposed) on the cold holding drawer unit under the grill. The door closure of the top compartment of the steamer oven is broken.

Keep the waste-grease receptacle closed.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Ground beef-filled chiles rellenos, found holding >2 hours after cooking in the hot food holding cabinet on the cook line and measuring 92F-123F were voluntarily discarded. Ensure that food is loaded directly into hot holding equipment after cooking and maintain at 135F>.

(A)(2) Maintain TCS food at 41 F or below./ Cooled baked potatoes from the WI cooler, holding >2 hours on the top rail of the make table cooler on the cook line, measured 43F-59F and were voluntarily discarded. Due to its location between two high-heat producing pieces of equipment, the flat-top grill and the deep fryers, cease holding TCS food on the top rail of the cook line make table and store the cooled baked potatoes inside the refrigerated compartments of one of the expo line prep coolers.

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ The slicing knife at the make table cooler on the expo line is stored between-use in the crevice between the equipment.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the make table cooler at the waitstation reading minimum 47F; roasted vegetable salsas, holding <2 hours and measuring 46F-48F, were relocated to the WI cooler to rechill. Cease storing TCS food inside or on the top rail of this cooler until holding food at proper temperature.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ The drawer pull liners are missing (leaving insulation exposed) on the cold holding drawer unit under the grill. The door closure of the top compartment of the steamer oven is broken.

6-301.11; 6-301.12 Provide soap and paper towels at each handwashing sink./ Supplies of soap at the handsink in the rear prep area and paper towels at the handsinks at the bar were replenished during the inspection.

Use only equipment to heat food that has the capacity to provide food at the proper temperatures./ Cooked pork, found reheating in the hot food holding cabinet on the right-hand end of the cook line and measuring 101F-123F was voluntarily discarded during the inspection. Cease using the hot food holding cabinet to heat/reheat food; use cooking equipment to heat/reheat food to required temperature, then transfer it to a hot holding device and maintain at 135F>.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ In the hot food holding cabinet on the right-hand end of the cook line: fried chicken 99F was voluntarily discarded. Grilled peppers and onions 110F, holding double-panned in the buffer warmer, were reheated >165F and returned to the warmer single-panned.