PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Food in hot hold below required level at 125 degrees. Corrected by increasing the temperature to the required temp.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Observed some sandwiches not date marked. Corrected.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The cappuccino machine not clean to sight or touch. Corrected by cleaning the machine.
02/23/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
Discharge from eyes, nose, and mouth
Shucked shellfish, packaging and identification Ice buckeys were not labeled.
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