When to wash Observation:When a staff member starts work in the kitchen wash hands before starting work.
03/13/2014
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Clean condition-hands and arms
Eating, drinking, or using tobacco
04/25/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Do not store raw chicken over ham to prevent against possible cross contamination. Food was moved. Corrected at time of inspection
Reportable symptoms, diagnosis, past illness, and history of exposure. Utilize employee reporting agreement ensure that employees are reporting illnesses to managers.
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 Goulash made yesterday is 57F, shall be 4!F or below. You have 2 hrs to bring food down from 135F-70F and 4 hrs to bring temp down to 41F, food was discarded. Corrected on-site
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