- Using a handwashing sink- operation and maintenance
Observation: Handwash sink stacked with plastic serving baskets - inaccessible.
- Foods are cooled using appropriate methods
Observation: Cooling large pan of Meat Sauce at room temperature for more than 4 hours - disposed of.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips.
- Sponges not used on clean or in use food contact surfaces
Observation: Wet wiping cloths laying on the counters - corrected on site, using sponges to do dishes - disposed of.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Mussels, Clams thawing at room temperature - 61 degrees - disposed of.
- 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: Meat balls at 114 degrees in hot hold unit - disposed of.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: PIC has no verifiable manner of their responsibility to report information about employees health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw Chicken over Whipped Cream.
- Sanitization methods - hot water, chemical
Observation: No sanitizer - corrected on site.
- 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: Meat Sauce cooked in large metal pot this morning (2:00 pm Inspection) at 123 degrees sitting on prep table - disposed of.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Meat Sauce, cooked seasoned Potatoes not dated - corrected on site.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut Tomatoes at 48, Ham 54, Sausage, Half & Half 50, Salad Dressing 49 in Prep Cooler by Cook's line - disposed of - will move cooler away from stove.
- 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: Thermometer in Cook's line reach-in not accurate, missing thermometer in downstairs refrigerator.
- Handwashing cleanser, availability
Observation: No soap at the handwash sink.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: PIC could not respond correctly to the Inspector's questions as they relate to this operation.
- Food storage, prohibited areas
Observation: Bucket of Stock sitting on the floor in the basement - placed on shelf- corrected on site.
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10/17/2014 | Regular |
Restaurant representatives - add corrected or new information about Tivoli's Italian Restaurant, 115 N 18th Street, Centerville, IA 52544 »