- Foods are cooled using appropriate methods
Observation:Observed sausage gravy at 93 degrees and brown gravy at 110 degrees in walk-in cooler in tightly covered deep plastic containers. Containers transferred to walk-in freezer to continue cooling process, corrected on site.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation:Roast beef in warmer was 131 degrees, brown gravy in crockpot was 130 degrees. Both foods were initially reheated in the microwave but temperatures were not verified. Both foods reheated in microwave again, temperatures of food verified in more than one location after stirred and allowed to sit for a minute. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed visible food particles on digital thermometer probe. Corrected on site.
- Food is properly labeled
Observation:Frozen pizzas prepared for retail sale at this establishment are not labeled with name and address of establishment, and a list of ingredients in order by weight.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Observed raw shell eggs stored over apples in grocery walk-in cooler and raw eggs and egg mixing bowl stored on top section of grill prep cooler, next to uncovered meats. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no chlorine test papers to monitor sanitizer concentration of dishwashing machine.
- Backflow protection
air gap, device standard, when required
- Protecting food from environmental contamination
Observation:Observed employee crack raw eggs at the grill then handle the spatula used with grilled potatoes, without first washing hands and changing gloves. Hands were washed and gloves changed, spatula replaced. Corrected on site.
- 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:A food thermometer is used as a refrigerator thermometer in the glass-door cooler at the restaurant wait station, instead of using a refrigerator thermometer.
- 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:Hot dogs on front rollers of roller grill were 110 to 127 degrees - reheated, transferred to back side of roller grill, corrected on site.
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04/02/2015 | Regular |
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
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03/14/2013 | Routine |
- Shellstock, maintaining identification
- Preventing contamination from equipment, utensils, and linens
- 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
- 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
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03/14/2013 | Routine |
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