- 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: Alfredo sauce temping at 120 degrees F in hot hold unit. Reheated to 180 degrees F while on-site.
- Dressing areas and lockers
Observation: Employee shoes stored on box of food containers. Moved while on-site.
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04/22/2015 | Regular |
No violation noted during this evaluation. | 04/11/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Individual containers of sauce dated 4/1. Manager stated date is supposed to be 4/10 and tray of containers labeled 4/10.
- 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: Alfredo sauce holding at 120 degrees F in hot hold unit. Discarded while on-site.
- Air drying of equipment and utensils
Observation: Containers stacked before completely air dry.
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04/08/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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10/28/2013 | Routine |
- When to wash
Employee observed handling dirty dishes, then putting away clean dishes without washing hands between.
- In-use utensils, between-use storage
Utensils stored in dipper well at bar in standing water.
- Roasts held at a temperature of 130°F or above
Chicken breasts holding at 119 degrees F in hot hold unit. Discarded while on-site.
- Air drying of equipment and utensils
Cups stacked before completely air dry.
- Cleanability of floors, walls, and ceilings
Ceiling tile missing in kitchen. Some work being done in ceiling.
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10/01/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Air drying of equipment and utensils
Plastic containers stacked before completelly air dry.
- Roasts held at a temperature of 130°F or above
Whipped cream stored at bar by ice bin temping at 52 degrees F. Corrected at time of inspection
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03/22/2013 | Routine |
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