- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Out of temperature cooked hamburgers placed in microwave to heat, once removed, went to put into hold holding unit without temping. Inspector took temperature, hamburgers only at 130 degrees. PIC decided to discard them.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer
- Duties of PIC
Observation: Staff not familiar with reportable diseases, no employee health policy.
- 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: Items in prep table not at 41 degrees: cut lettuce and sliced tomatoes 43 degrees, coleslaw in bottom at 45 degrees
- 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: Missing thermometers in coolers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior (handles) of reach-in coolers/freezers soiled.
- Dispensing of single-service and single-use articles
Observation: Plastic spoons not dispensed by handles.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Pitchers used for mixing drinks, not cleaned and sanitized every four hours.
- Storage of clean linens, single-service, and single use articles
Observation: Cake tops not stored inverted
- Air drying of equipment and utensils
Observation: Ice bucket not stored inverted
- 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: Hamburgers in container in broiler at 124 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Blade on can opener heavily soiled. Food debris on slicer.
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11/03/2014 | Regular |
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