Handwashing signage Observation: one sink at the bar should have a sign designating it for hand washing only
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: unable to locate thermometers in salad make table, large kitchen make table or single door upright fridge in kitchen.
12/04/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
12/06/2013
Routine
Food temperature measuring devices are provided and readily accessible salad table and white fridge need thermometers
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods area by back door needs a thorough cleaning
Common name-working containers spray bottles should be labled so food and non food items are not confused.
Cleaning frequency of food contact surfaces (PHF/TCS) Critical: slicer needs to have the blade guard area cleaned more thoroughly. Lots of buildup where sliced food would touch and possibly cross contaminate. Non critical: large square cutting board is getting very pitty and should be smooth and easily cleanable. May need resurfaced or replaced.
Cutting surfaces maintained Critical: slicer needs to have the blade guard area cleaned more thoroughly. Lots of buildup where sliced food would touch and possibly cross contaminate. Non critical: large square cutting board is getting very pitty and should be smooth and easily cleanable. May need resurfaced or replaced.
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