- 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:Thermometers were not present in all cooling units.
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10/21/2015 | Regular |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Disclosure of menu items offered or served raw or undercooked
Food items which may be undercooked need to be marked in the menu. Corrected at time of inspection
- Handwashing signage
Restrooms need signs which state "Employees must wash hands before returning to work".
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09/19/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Mechanical warewashing equipment, hot water sanitizing temperatures
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06/20/2013 | Routine |
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