Common name-working containers Observation: bottle of sanitizer was missing label today.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: black two door fridge in back food prep area the cut greens were 47deg today. Dial was turned to make unit colder. Should be 41deg or less
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: black two door fridge in food prep area was missing thermometer today
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: there needs to be one person who carries the food safety manager certification-see handout
Using a handwashing sink- operation and maintenance Observation: hand sink had several items inside today. Should remain clean and clear of all items to encourage frequent hand washing
12/14/2015
Regular
Self-draining equipment including sinks, drainboards, and equipment compartments
In-use utensils, between-use storage Observation: store utensils with handles up for sanitary dispensing
Using a handwashing sink- operation and maintenance Observation: hand washing sink should be kept empty all the time to encourage frequent hand washing.
When to wash Observation: food handlers should be washing hands frequently
06/23/2014
Routine
Linens- cleaning and storage Critical: slicer needs to be cleaned better. Lots of yuck in the corners by the sheild. Will be corrected. Non critical: utensil handles should be stored up
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Fronts of equipment and walls in kitchen need a deep cleaning. Lots of splashes.
Handwashing cleanser, availability Kitchen hand sink
equipment food contact surfaces and utensils clean to sight and touch. Critical: slicer needs to be cleaned better. Lots of yuck in the corners by the sheild. Will be corrected. Non critical: utensil handles should be stored up
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