Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Quat sanitizer was not at a concentration of 200ppm at the 3-compartment sink. Food employee added sanitizer.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
Outer openings are protected Observation: Garage door in back dry storage area had light shining through.
Food is properly labeled Observation: packaged baked items did not have a label stating common name of product, net wight or count, ingredients, and establishment name and address.
Cooling foods are stored properly Observation: Soups stored covered in kitchen refrigeration. Person in charge removed lids.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw chicken stored above produce. Person in charge removed product to be stored above chicken.
10/20/2015
Regular
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
Mechanical warewashing equipment, hot water sanitizing temperatures
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