Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: There was ham and lettuce/carrot salad in the refrigerator not date marked. Discussed the importance of date marking with the PIC.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The floors underneath and along equipment were soiled.
Common name-working containers Observation: There was a chemical spray bottle not labeled. Labeled at time of inspection.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The interior of the microwave was soiled.
01/28/2015
Regular
Cooling foods are stored properly Observation: The pans of turkey were wrapped in plastic and covered with a lid. Discussed with PIC the proper way to cool items.
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: There was turkey, made 3-5-14, at 50-54 degrees in the conference refrigerator. It did not meet the six hour cooling requirement. Turkey was disposed of at inspection.
Food in a hermetically sealed container Observation: There were dented cans around the metal seal and at the top/bottoms of the can. Cans were disposed of at inspection.
03/06/2014
Routine
equipment food contact surfaces and utensils clean to sight and touch. The exteriors and handles of equipment and cabinets were soiled. The interior of the microwave was soiled.
Equipment and utensils-durability and strength There was a knife sharpener with a rusty blade.
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