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: Chicken strips holding at 119.
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: Logs for foods from cold case indicated that foods did not meet the 70 and the 40 degree temperatures.
When to wash Observation: Employees were not washing hands before donning gloves. Corrected on site.
Bare hand contact with ready to eat foods Observation: Observed employees for market grill preparing sandwiches with bare hands.
In-use utensils, between-use storage Observation: Single use bowls used as serving utensils in items stored in white tubs in walk in cooler.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Smoked items for cold case did not have date mark. Prepared items for hot case in cooler did not have date mark.
05/07/2015
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Cleaning is needed underneath the dish machine.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Two items in walk in without date mark - salad ingredients and chicken. Marked at time of inspection.
Restaurant representatives - add corrected or new information about Hy-Vee Food Store #1051, 905 Hwy 30 W, Carroll, IA 51401 »