Fruits and vegetables that are cooked to hot holding are cooked to 135°F
05/03/2013
Routine
Handwashing signage
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Person in charge unable to adequately demonstrate knowledge of food safety as defined by code.
Roasts held at a temperature of 130°F or above Continental Breakfast Bar, Waffle Mix = 72.9 dgrees Butter Paks = 64 plus degrees Cream Cheese = 64 plus degrees Hardboiled Eggs = 72 plus degree Corrected at time of inspection, all product voluntarily disposed of. Walk-in Freezer not functioning, all products thawed some products cross contaminated. All products w/ exception of a few items that were checked and appeared ok, were voluntarily disposed of. Maintenance removed via trucks(2) to local transfer station. Weight tickets kept for file and photos of product.
Food dispensing utensils provided for each container at a customer self service unit Utensils, single use plastic ware not dispensed in a manner to avoid cross contamination.
Food temperature measuring devices are provided and readily accessible Thermometer not visible
Test kit provided and used to measure sanitizing solution concentration No test strips available for either manual or warewashing mache.
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