- 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:slab of meat above load limit of prep cooler is >50F, do not serve to public
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw eggs above cheeses and ready to eats.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:mouth piece of eating utensils stored up...invert these to ensure that only the handles are touched.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Facility needs a deep detail cleaning. Remove cardboard from floor in kitchen by fryer, build up noted under and around equipment, frig door seals need to be cleaned, wall floor junctures, wood and cardboard propped under leg of warewash upstairs...making it difficult to clean. Fuzzy dust on ceiling in kitchen. Cleaning should be done at times outside of prep hours.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation:Copper mugs at bar area- appear to be all copper inside and out. Please note that Copper is not a safe food contact surface for food or beverages with a pH <6.Food grade safe material would be a stainless steel lined mug.Leaching of the copper can occur if drink has pH of <6.
- 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:upon discussion with chef-proper cooling methods may not have been followed. Food was cooked/prepped yesterday and covered and placed in walk in cooler sealed. reviewed cooling procedures with chef. Ensure that cooling parameters are met.
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09/01/2015 | Regular |
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