Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Clean condition-hands and arms
07/31/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. REPEAT. Interior and exterior surfaces of equipment in the kitchen are soiled. --Ice machine is soiled.
Using a handwashing sink- operation and maintenance Hand sink in the kitchen was soiled. A surge protector was in the hand sink in the kitchen. No hand drying in the kitchen or at the bar.
Test kit provided and used to measure sanitizing solution concentration Sanitizer test kit not in a condition to be used as intended.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods REPEAT. Walls and floors are soiled.
Food temperature measuring devices are provided and readily accessible No thermometers in the coolers.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours REPEAT. No datemarking system in place.
Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device Sanitizer test kit not in a condition to be used as intended.
Hand drying provided Hand sink in the kitchen was soiled. A surge protector was in the hand sink in the kitchen. No hand drying in the kitchen or at the bar.
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