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: Deli - the chinese food in the hot holding case had a temperature of 103*. Corrected on site by removing and reheating on stove.
Food is properly labeled Observation: Deli - There are some packaged snack mixes that are not labeled with the ingredients.
Storage or display of food in contact with water or ice Observation: Retail - The frozen pizza reach in freezers has moderate amount of ice build up that is dripping on to the packages. Picture is attached to report.
Frozen PHF/TCS foods are properly slacked and thawed Observation: Deli - there was a rack of about 5 trays of fish filets thawing in the meat department. Corrected on site by moving to the walk in cooler.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Deli - Raw chicken stored over ready to eat foods such as deli ham in the walk in cooler. Corrected on site by moving to different shelf.
03/12/2015
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 Observed three 5-gallon pails of turkey dressing with tightly sealed lids that were 53* to 55* after being refrigerated over night - disposed of. Large volumes must be broken down in a manner that will cool from 135* to 70* within two hours, and from 70* to 41* in four hours. Guidance document left for reference.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed dust accumulation on the underneath side of the hood in deli department.
Roasts held at a temperature of 130°F or above Observed casserole and chicken tenders at 120* in the deli hot hold unit. Unit heater was turned off at the time - after being turned on the unit appears to be working properly.
Capacity, availability, and pressure of hot and cold water Observed very low volume of water at the handwash sink in meat department. Repairs are scheduled.
11/15/2013
Routine
Roasts held at a temperature of 130°F or above Observed casserole and chicken tenders at 120* in the deli hot hold unit. Unit heater was turned off at the time - after being turned on the unit appears to be working properly.
Capacity, availability, and pressure of hot and cold water Observed very low volume of water at the handwash sink in meat department. Repairs are scheduled.
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 Observed three 5-gallon pails of turkey dressing with tightly sealed lids that were 53* to 55* after being refrigerated over night - disposed of. Large volumes must be broken down in a manner that will cool from 135* to 70* within two hours, and from 70* to 41* in four hours. Guidance document left for reference.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed dust accumulation on the underneath side of the hood in deli department.
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