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: unable to locate thermometer in large make table in kitchen today
Heating, ventilating, and air conditioning systems design, installation, and cleaning Observation: vent over dish machine needs cleaning
Food storage containers identified with common name of food Observation: label plastic bins with food items when removed from original packaging (flour, sugar, breading, etc)
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw chicken box sitting on portioned cooked meat product on bottom shelf in walkin cooler. Cooked product should be stored above raw.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: a couple cleaning needs observed today include: plastic cart in kitchen needs cleaned-has clean linens stored on. and breading cart needs cleaning.
12/09/2014
Regular
equipment food contact surfaces and utensils clean to sight and touch. storage bins should be washed, rinsed and sanitized before each refill. Ice bucket needs a deep cleaning or replaced.
Food is properly labeled label all storage bins when product is removed from original package.
Hand drying provided Paper towels needed at sink in employee restroom
Common name-working containers spray bottles need labeled so chemicals are not confused as food. Corrected at time of inspection
Cutting surfaces maintained all cutting boards need to be gone through and either resurfaced or replaced if black marks are not able to be cleaned or deep grooves smoothed down.
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