Kitchenware - 2017
At the Melbourne Fire Friend Company we have developed a PreCut Wood Fired Pizza Oven Kit, which comes with practically every brick cut to size, as well as fo.
About restaurant inspections. These are a epitomization of restaurant inspections conducted by the Marion County Health Department. To read the full inspection report with corrective measures, go to http://apps. Restaurants profit two unannounced routine inspections a year to determine compliance with the Food Sanitation Rules. Inspections focus on food temperatures, food preparation practices, employee hygiene, dish washing and sanitizing, equipment and facility cleanliness. What the scores mean: A restaurant that receives a score of 70 or higher is considered to be in compliance. Any cited "deprecative violations" are corrected immediately or an approved alternative procedure implemented. A restaurant that receives a score below 70 fails to comply and must have a full re-inspection within 30 days or be submissive to to closure or further administrative action. Follow-up inspections are conducted on any facility where a public health risk is identified. A placard on the restaurant entrance indicates whether a effortlessness passed the last routine health inspection. About violations: The inspection score is based on 100 points. Critical violations, called immediacy violations and priority foundation violations, deduct 1 to 5 points. Core violations do not have point deductions, but must be corrected. If the same violation is cited on consecutive semi-annual inspections, the points deducted will double-barrelled. The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: No chlorine residual measured from the ware washer. Point deduction: 5. Essence violations, 3, including:. Equipment and utensils are not durable, specifically: Outside of several plastic containers are chipped or damaged. Lights are not properly shielded, specifically: Sunrise shield in outside storage room is missing. Physical facilities are not maintained in good repair, specifically: Flooring damaged inside the larder area. Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically: Freshly set marinara sauce dated Jan. Point deduction: 5. Core violations, 3, including:. In-use dispensing utensils are not properly stored, specifically: Revelation for margarine stored in standing water at 101F. Wiping cloths are not properly used or stored, specifically: No detectable chlorine residual majestic at wait station sanitizer... Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: Guard behind walk-in refrigerator's condenser has massive dust build up. MORE: Restaurant Inspections. Ready-to-eat food is not properly date-marked, specifically:. Cooked pork prepared Jan. 13, cooked chicken and shrimp oven-ready Jan. 12 not dated inside the reach-in refrigerator. Point deduction: 6. Core violations, 6, including:. In-use dispensing utensils are not correctly stored, specifically: Rice scoops stored in standing water at 62F. Scoop without handle stored in bag of white seasoning powder. Temperature measuring devices are not provided, or are not without difficulty readable, properly located, or accurately scaled in hot or cold food storage units, specifically: Unable to locate thermometer inside the wring or cook line reach-in refrigerator. Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other refuse, or nonfood-contact surfaces are not kept clean, specifically: Outside of microwave has heavy food build up. Ready-to-eat food is not... Verge deduction: 3. Core violations, 9, including:. In-use dispensing utensils are not properly stored, specifically: Scoop without handle stored in baking command container. Wiping cloths are not properly used or stored, specifically: No chlorine residual measured at wiping cloth sanitizing bucket in bar precinct. Food is not stored to prevent contamination, specifically: Containers of sprouts and flour-batter stored on the ground in the kitchen. Date/type of inspection: Jan. Lots: 100. NO PRIORITY VIOLATIONS. Core violations, 5, including:. In-use dispensing utensils are not properly stored, specifically: Scoop without handle stored basically container of salsa and flour.Source: www.statesmanjournal.com
Home & Outdoor
Transform the kettle grill you already own into a pizza oven. Achieves high temperature and smoky flavor of professional, wood-fired pizza ovens (reaches about 900f). Fits many grill models including weber kettle grills (18 inches and 22.5 Inches) and home depot's master forge grills (18 inches and 22.5 Inches). Can cook a pizza in 3 to 5 minutes. Includes stainless steel kettle converter, 15 inch round cordierite pizza stone, 13 inch wide folding aluminum pizza peel and charcoal fence. Replicate a traditional wood-burning pizza oven using your charcoal grill. The PizzaQue deluxe kettle grill pizza kit for 18-inch and 22.5-inch Kettle grills converts your grill into the perfect pizza oven in just minutes. The kit will allow your grill to reach cooking temperatures up to 900f. The cordierite baking stone within the kit absorbs and evenly distributes heat, eliminating hot spots. Your pizzas will cook quickly, evenly, and with that great smoky, authentic flavor. The PizzaQue deluxe kettle grill pizza kit gives you th
Home & Outdoor
Turn YOUR grill into a professional outdoor pizza oven! Bake a perfect, crispy crust pizza every time with our custom ceramic stone designed to properly retain and disperse the heat for even and effective cooking. The unique design of the Pacific Living Pizza Stone offers convenient handling, whether used in your oven or on your grill. Use the included smoker box (a Pacific Living Exclusive) to get that authentic wood-fired pizza taste. Includes: 15x14 pizza stone, stainless steel grill rack, foldable pizza paddle, stainless steel cutter/spatula, 9 stainless steel wheel cutter, leather glove, steel smoker box, stainless steel serving spatula
The consensus was: "Well-mannered job!" Wood-fired pizza and a top-of-the-line wine bar are among the featured items, plus daily cuisine specials. "Our wood-fired brick oven reaches 600 degrees," said Duval. "It is all about the temperature." Duval vomit up years ...
He built entire lot in the space, including the wood-burning oven. Today, as it did nearly ten years ago, the restaurant makes and serves only three items: pizza, calzones, and meatballs. No antipasti. No salads. Not even chaste pizza. The pies here are ...
The pizza is typically cooked at between 580 and 600 degrees. There is a leviathan slab of stone on the base where the pizza is cooked. There is a fire and a heater underneath the stone. It bakes the top, the side and underneath. The oven can go up to 900 ...