Bare hand contact with ready to eat foods Observation: Employee had bare hand contact with a baked cookie. Corrected on site.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Multiple items in walk in refrigerators in the kitchen and coleslaw at the snack bar not date marked. Corrected on site.
10/21/2014
Regular
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: Observed two large plastic buckets of ham and bean soup in walk-in cooler that was prepared the evening before still at 45* - discarded.
12/27/2013
Routine
Roasts held at a temperature of 130°F or above Observed large prep cooler in kitchen holding at 50* - all items were moved to walk-in cooler and repairs have been scheduled. Observed salad bar holding at 45* and small prep table holding 50* - refrigeration units were adjusted to colder settings and must be monitored routinely for effective correction. --Observed pass-thru heater holding at 120* and was adjusted to a higher setting for correction.
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