Restaurant inspections: Venti’s Cafe + Taphouse, Bo & Vine, Dutch Bros | Small Hard Ice Cream Machine

Looking to express your geekdom in a subtle yet formal way? Star Wars cufflinks are perfect for that, and we can’t think of a better option than those modeled after the fastest hunk of junk in the galaxy. These alloy Millennium Falcon cufflinks give instant Star Wars cred without being loud about it; in fact, most onlookers probably won’t even notice. Lean more toward the dark side? Try these Sith-approved gunmetal Darth Vader cufflinks.

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Commercially, there are several rules of thumb for the safety of food that’s stored in fridges. Whether you own a restaurant or are preparing food for other people, there are some things you should follow to ensure that the food you are serving meets standards and is perfectly safe to eat.

Plenty of people have devised ways of getting around using a machine; plenty of people made ice cream before the machine was invented. The cookbook author and pastry chef David Lebovitz suggests putting your base straight into the freezer and then taking it out, every thirty minutes or so, for a good stir. Faith Durand, the editor of The Kitchn, fills a mixing bowl with ice and salt, nestles a smaller bowl inside it, then churns her base in the small bowl with a hand mixer, before freezing the whole thing. (Thomas Jefferson, an ice-cream fiend, used a similar approach.) The food-science whiz J. Kenji Lopez-Alt has a recipe that involves making a custard, combining it with fresh-whipped cream, freezing the mixture in ice-cube trays, and then food-processing the frozen cubes with more cream; it’s perfect for anyone who cares about getting her “overrun all the way down to 24%.” The popular “no-churn” technique, perhaps easiest of all, calls for a quart of heavy cream, whipped into soft peaks, and a can of condensed milk, poured into a loaf pan and left to freeze—though, as Lopez-Alt points out, this is really more of a mousse, as smooth as ice cream but with an airier, chewier texture that will be familiar to anyone who has ever enjoyed a frozen container of Cool Whip. In my mind, none of these beats the spontaneity, humble materials, and built-in upper-body workout of the plastic-bag method. It has all the appeal of a magic trick, although of course it’s not—just simple science, taking place before your very eyes. (My friend, it turned out, learned it in elementary school.)

Van Morrison has made his mark, and apparently doesn’t have much interest in deviating from it. He’s not fixing what never broke, but his straight and narrow may not catch new ears. 

360 Market Updates has come out with Glass Refrigerato & Freezer Doors Market Research report. This covers not only the insights of the industry in the last five year period but also provides an outlook for the period ending 2025. The report has studied the status of the market besides providing trends in the upcoming period.

If the temperature inside the freezer is not properly regulated, some of the ice cubes may not have a chance to fully freeze before the ice maker ejects them into the bin. But, hollow cubes may also occur if the freezer is too cold, according to GE.

He spent two years on the show, until he was offered the position of a bookings clerk for BBC Radio at the age of just 17 where at the time he was the youngest employee.

A USB charger is essential equipment for anyone with modern electronics—phones, tablets, smart speakers, or fitness trackers. Why not satisfy your nerd side with this R2D2-themed model? Featuring two USB ports—one 2.1A and one 1.0A—this charger can power all your mobile devices and it lights up to indicate when it’s distributing power. Beep boop.

Comments: Inadequate hand washing facilities. Hand sink in rear food prep area greater than 25 feet from main food prep around corner (40 feet) in residential cabinet. Sink in previously used sushi bar not in use. Food scraping basin of dish machine used as hand washing with hand soap dispenser installed. Correction: Install hand sink in main prep area, plans to be submitted by Dec. 7. Clean sink area and make available properly stocked for hand washing. Remove hand soap dispenser near dish machine. Improper cold holding. All foods in prep unit above 41 F. (Lettuce 62 F, fried rice 67 F, teriyaki chicken 48 F.) Correction: Ensure potentially hazardous food in cold holding is maintained at or below 41 F. (Voluntarily discarded.) All romaine lettuce to be discarded due to recall outbreak. Thermometers not provided/improperly used. Thermometer absent in prep unit, stem thermometer in packaging. Correction: Provide and use unit thermometers and their tip probe thermometers. Inadequate equipment for temperature control. Prep table not functioning to maintain required food temperatures, dorm refrigerator used in commercial application, merchandiser used to store open foods. Correction: Remove dorm refrigerator today. Repair prep table to maintain potentially hazardous food at or below 41 F (unit iced – defrosting). Cease use until repaired. Use merchandiser to display bottled/packaged products only. Sanitizer not made at time of inspection. Correction: Prepare and maintain sanitizer, changing every four hours or sooner, in each food prep area. (Chlorine 50-100 ppm.) Food and non-food contact surfaces not properly constructed. Not cleanable. Foil covering surfaces. Correction: Remove foil, ensure smooth and easily cleanable surfaces. Ware washing facilities not functioning to sanitize wares in bar or kitchen (two machines), less than 50 ppm in both machines. Three-compartment sink absent, two-compartment near hand sink. Correction: Repair dish machines to properly sanitize (50-100 ppm chlorine). Until repaired use three-compartment system to wash, rinse, sanitize and air dry. Three-compartment sink required, plans for install to be submitted by Dec. 7. Physical facility not properly maintained and cleaned. Correction: Thorough cleaning under equipment and of floors/walls/ceiling. Counters to be cleaned with debris removed. Old equipment to be removed/relocated. Food prep sink (two-compartment) improperly plumbed; direct plumbed, requires indirect. NOTE: Although sushi has been removed from menu, special customers still place orders, no fish on site. Provided parasite destruction example via text. NOTE: Reviewed cooling methods. Shallow pan method, 2-inch or less product level, uncovered in walk-in or refrigerator NOT prep table. NOTE: Grill placed ON cook station “under “ hood. NOTE: New menu, reduced items, no romaine lettuce, prep top, discard due to recall.

Anthony,Commercial Refrigerator Door Company,QBD,Hussmann,RW International LLC,Sanxing New Materials,Huafa