- Dry cleaning-methods
Observation: Soiled dry food residue on pizza oven rack.
- In-use utensils, between-use storage
Observation: Ice scoop handle stored in the ice. Corrected by placing the handle above the ice.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridges without thermometers.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Mechanical warewashing equipment, sanitization pressure
Observation: Pressure gauge not working on the dish machine.
- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory for items, hamburgers cooked to order. Sign provided and posted.
- Light bulbs, protective shielding
Observation: Lights in the kitchen without protective shielding.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in fridge not date marked. Corrected.
- Plumbing system maintained in good repair
Observation: Water softener leaking.
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09/10/2015 | Regular |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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06/21/2013 | Routine |
- Hand drying provided
- 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
Food must be cooled quickly, from 135-70 within 2 hours, then from 70-41 within an additional 4 hours. To do this, leave food uncovered in refrigerator til cool (do not close up in ziploc plastic bag).
- Roasts held at a temperature of 130°F or above
After it has been cut, melon must be kept cold at 41 or deblow (watermelon was 72 ).
- Food temperature measuring devices are provided and readily accessible
All coolers must have thermometers. Food thermometer with temp sensor at tip of probe must be provided to check both hot and cold temps.
- Material characteristics of non-food contact surfaces
Cupboard fronts must be smooth and easily cleanable ( paint is wearing off some base units ).
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06/20/2013 | Routine |
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