- Clean condition-hands and arms
- Preventing contamination when tasting
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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10/24/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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10/20/2013 | Routine |
- Outer openings are protected
Front door need repaired to prevent entry of insects etc.
- Manual warewashing sinks requirements
No 3compartment sink to wash
- Handwashing sinks-Numbers, capacities, location, and placement
No hand wash sink in food preperatin area
- Sanitization of food contact surfaces - before use and after cleaning
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09/19/2013 | Routine |
- Outer openings are protected
daylight showing at back door entryway (adjust or repair)
- Single-service and single-use articles required for food establishments without ware washing facilities
no seperate 3 compartment sink for food service
- Test kit provided and used to measure sanitizing solution concentration
need test strips to check sanitizer concentration
- Maintaining premises free of litter and unnecessary equipment
- Handwashing sinks-Numbers, capacities, location, and placement
no seperate handsink for food service (using bar handsink)
- Food temperature measuring devices are provided and readily accessible
- Material characteristics of non-food contact surfaces
vent fan cover needs cleaned in reach in cooler
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04/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Williams Recreation, 310 Coolbaugh Street , Red Oak, IA 51566 »