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: Roast beef not heated to 165*F prior to being held on hot well. Corrected by reheating in oven.
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: Ground meat held at temperature near 43*F in walk-in refrigerator due to hot food item being cooled on top of product. Corrected by disposing.
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: Cooked ground beef at 53*F after more than 6 hours of cooling. Corrected by disposing.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: In house prepared cocktail sauce held more than 7 days. Corrected by disposing.
10/23/2015
Regular
No violation noted during this evaluation.
01/13/2015
Follow Up LOC
Reminder statement Observation: No reminder statement or asterisking posted on menu.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Undercarriage of ice machine soiled. Back side of blade for slicer soiled. Can opener blade soiled, corrected on sight by removing blade and cleaning
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Concentration of chlorine sanitizer solution used in kitchen greater than 200ppm according to chlorine test strip. Corrected on sight by dumping and remaking, verified strength.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Certification expired
Storage of clean equipment and utensils Observation: Pot and pans under clean dish area not stored inverted or covered.
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