Food storage - preventing contamination from the premises Observed box of potatoes on kitchen floor
Food shall be obtained from sources that comply with law Observed boxes of meat labeled "Not for Sale" in walk-in freezer - corrected.
Using a handwashing sink- operation and maintenance Observed ice and sieve in kitchen handsink, and buckets of wiping cloths in wait station handsink - corrected.
Food storage, prohibited areas Observed box of potatoes on kitchen floor
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 Observed several pans of food reheating in Alto-Sham since 4:30 am - 5 1/2 hours later, food temperatures ranged from 90 to 120 degrees. The oven remained in cook mode for 1 1/2 hours then turns down automatically to maintain 160 degrees - cook did not verify reheat temperatures. Foods were voluntarily discarded as they are no longer safe to serve, corrected.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw shell eggs stored over cooked meats in walk-in cooler and over foods in grill prep cooler - corrected.
Food temperature measuring devices are provided and readily accessible There is no digital, instant-read food thermometer.
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