- Capacity, availability, and pressure of hot and cold water
Observation: There was no hot water at the hand sink in the dishwash room.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: There was a package of partially thawed deli meat thawing in the sink. COS by moving to the walk in cooler.
- 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: The cold holding unit on the far side of the serving line had a temperature of 50*. Facility has called a repair person to come in to have it checked.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was no thermometer in the self serve round cold holding unit.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: The burritos in the hot holding unit by the ala cart serving line had a temperature of 118-126*. The schools policy is to discard after service.
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12/16/2015 | Regular |
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