Established procedures for responding to vomiting and diarrheal events Observation: Will submit
Material characteristics of non-food contact surfaces Observation: Raw wood for pizza window.
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: Soups in hot hold unit at 124 degrees. Removed to be reheated at time of inspection.
Indoor and outdoor surfaces Observation: Floor in new pizza area not smooth and easily cleanable.
03/20/2014
Routine
Eating, drinking, or using tobacco Observed open drinks in food prep area.
Roasts held at a temperature of 130°F or above Cooked hamburger in hot hold unit at 104 degrees - removed from service. --Canadian Bacon, Pepperoni in top of pizza prep table temping between 46 - 47 degrees.
When to wash Not washing hands before putting on gloves - discussed at time of inspection.
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