equipment food contact surfaces and utensils clean to sight and touch. Observation: Debris build up on the food contact area of the wall mounted fry slicer. Person in charge had employee disassemble the slicer and clean.
In-use utensils, between-use storage Observation: Food tongs stored on pipe next to the grill in the kitchen. Person in charge removed and cleaned the tongs. Inspector discussed proper utensil storage.
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: Mashed potatoes (125F)holding in the hot holding unit were not maintaining required hot holding temperature. Person in charge discarded the food.
08/06/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: Quat test strips are water damaged.
Bare hand contact with ready to eat foods Observation: Employee working on the prep line handling ready to eat food items with bare hands. Discussed issue with kitchen manager. Kitchen manager explained requirements to employee.
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: Grits, red beans, and gravy stored in pans inside the walk in cooler was not cooled correctly. Kitchen manager removed all pans of food and placed in the oven to reheat back up to 165F.
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