Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
12/16/2015
Regular
Foods are cooled using appropriate methods Observation: Meat cooling in walkin at 50 degrees and 70 degrees. Cook went home - log sheet doesn't indicate that the process works to cool meat to 41 degrees within the 6 hr. time limit. Discussed ways to improve communication and the log.
10/14/2014
Physical Recheck
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Cheese, tomatoes, lettuce holding at 51 degrees on make table. May use time as control.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
Foods are cooled using appropriate methods Observation: Cooked rice stored in reach in cooler at 90 degrees.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Beans in walk in cooler didn't have date mark.
Food reheated to 165°F or above in a microwave for hot holding within 2 hours Observation: Beans reheating in hot well. Meat was swapped out of the steamer and beans were reheated in steamer. Meat placed in hot well.
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