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: There was no thermometer in the customer reach in cooler.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: There were raw shell eggs stored over ready to eat foods. COS by moving the eggs to a lower shelf.
01/25/2016
Regular
No violation noted during this evaluation.
10/09/2015
Follow Up LOC
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: There are no thermometers in the refrigerated units.
Handwashing sinks-Numbers, capacities, location, and placement Observation: There is no handsink in the kitchen.
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the sanitizer.
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