Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Foods not date marked in the fridge. Corrected by voluntarily discarding food held longer than 24 hours.
Reminder statement Observation: The facility does not have a consumer advisory for the eggs cooked to order. Corrected by posting the Consumer Advisory.
06/23/2015
Physical Recheck
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: Lettuce and tomatoes stored at room temperature, temped at 55 degrees. Foods were voluntarily discarded.
Cleaning procedure Observation: The employee uses a wiping cloth to clean his hands.
When to wash Observation: The employee does not wash hands.
Storage and maintenance of wet and dry wiping cloths Observation: In-use wiping clothes not stored in sanitizer solution.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The ice machine is not clean to sight or touch.
Using a handwashing sink- operation and maintenance Observation: The hand sink in the kitchen is covered by a counter top. The hand sink in the next room is covered by a counter top and when uncovered the piping is not properly connected. Until the hand sink in the kitchen is uncovered, they must wash their hands in the 3-compartment sink.
Bare hand contact with ready to eat foods Observation: The employee prepped ready to eat foods and does not know where the gloves are. Bare hand contact with ready to eat foods.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw beef stored above ready to eat foods in the fridge and walk-in coolers. Corrected by placing the beef below the ready-to-eat foods.
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: The fridge does not have a thermometer. Corrected by placing a thermometer in the fridge.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: The facility does not have a date marking system.
06/09/2015
Regular
Linens- cleaning and storage Ice scoops were being stored with the handles in direct contact with the ice.
Food temperature measuring devices are provided and readily accessible
Beverage tubing, cold plates, and ice unit drain lines Ice scoops were being stored with the handles in direct contact with the ice.
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