- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: shredded chicken reheated to 142*F -- employee placed item back in steamer
- 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: upright cooler in deli 45*F
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: no handsink located on grill line
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hot water temp 72*F at bakery handsink
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods (pasta, chili, burgers, diced tomatoes) not dated in C5 upright cooler
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee Reporting Agreement (FDA Food Code Form 1B or equivalent) not available
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw chicken stored above vegetables in upright cooler in grill
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12/21/2015 | Regular |
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