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: Soup in covered container in upright cooler checked at 74 degrees. Staff believes that it has been under refrigeration for more than 2 hours. Item moved to walk-in cooler for faster cooling.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Container of grilled chicken in prep table marked 10/19. Disposed of by staff.
10/26/2015
Regular
No violation noted during this evaluation.
08/14/2014
Follow Up LOC
Restriction-presence and use Observation: Raid not approved for use in a food establishment
Poisonous or toxic material containers Observation: milk stored in a spray bottle made for storing chemicals.
Storage of clean equipment and utensils Observation:
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: Turkey in prep table at 45.4 degrees. Bags of spinach out at 63.4 degrees.
Posting inspection reports Observation: Most current report not posted
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Working container of cottage cheese in reach-in cooler with an expiration date of 7/26/14.
Handwashing aides and devices, use restrictions Observation: Soiled dishes sitting on top of hand sink in ware washing area.
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