Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Potatoes over 24hours were not date marked. Also some condiments in the salad cooler that were re-packaged.
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: Pulled Pork did not cool off in the required temps of 135 degrees in 2 hours/4 hours to 41 degrees. Pork was thrown out. Went over the procedure with cooks and owners. Left print out.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw burger stored in cooler above ready to eat foods. Moved to the lowest shelf.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Baked beans in the warmer did not hit the reheating temperature of 165 degrees in warmer after 2 hours. These were thrown out.
Test kit provided and used to measure sanitizing solution concentration Observation: No test kits available for testing the dishwasher and spray for tables. Bleach and Quatinary strips are needed. They will order.
Eating, drinking, or using tobacco Observation: Employee drink containers in work space. Drinks will now have lids. They were thrown out.
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