- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: chicken stored above ready to eat foods - corrected at time of inspection.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: items stored in handsink - keep clean and clear for use - corrected at time of the inspection.
- 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: chicken cooling in walk-in from last night - temped at 46 degrees - discarded at time of inspection. Other chicken cooling from this morning - temped at 65 degrees (still within time limits). Cook placed chicken on shallow pan to finish cooling. When cooling chicken, place on shallow pans to cool, so product can cool faster, instead of in boxes. Cooling requirement is from 135-70 degrees within 2 hours, and from 70-41 degrees within another 4 hours for a total of 6 hours.
- 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: thermometer needed in reach in salad and deli salad cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: items in walk-in cooler past 7 days - discarded at time of inspection. Homemade salads in cooler and in walk-in labeled for 14 days, and are good for 7 days with potentially hazardous items (macaroni salad, pea salad, potato salad, etc). - corrected at time of inspection.
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06/16/2015 | Regular |
- Food storage containers identified with common name of food
Observation: sides, sandwiches, and desserts for sale need to be labeled.
- Food storage - preventing contamination from the premises
Observation: items stored on the floor in walk in cooler and back storage area.
- 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: thermometers needed in both freezers and the sides cooler.
- Handwashing signage
Observation: handwash signs needed at kitchen handsink and in the bathroom.
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips needed for sanitizer.
- Equipment and utensils-durability and strength
Observation: do not reuse single use containers, such as sour cream container, etc.
- Food is properly labeled
Observation: sides, sandwiches, and desserts need to have an ingredient label and identify allergens.
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10/06/2014 | Regular |
Restaurant representatives - add corrected or new information about Earlville Corner Stop, 425 Northern Ave, Earlville, IA 52041 »