Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Ground beef and casserole cooling - 135 and 80 degrees respectively. Corrected at time of inspection.
Bare hand contact with ready to eat foods Observation: Observed bare hand contact with deli meat in meat dept.
09/23/2014
Routine
Posting of a valid license
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Ceiling has drips from seasonal snow/rain. Cleaning is needed under and between equipment in kitchen area.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Deli meat in bulk needs to be date marked once opened. Suggest printing a ticket from the scale when a bulk loaf is opened. Marked at time of inspection,
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw and ready to eat items in self serve case intermingeled. Corrected at time of inspection.
Designated areas for employees use of designated areas by employees
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