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
Clean condition-hands and arms
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
09/06/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Fresh shell eggs stored over ready to eat items. Corrected at time of inspection
Disclosure of menu items offered or served raw or undercooked No consumer advisory on the menu indicating undercooked burgers and eggs,
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods General cleanliness of the kitchen
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Dented cans found in dry storage not to be used in commercial kitchen. Outdated sandwiches with dates of 7/1 and 7/8. Corrected at time of inspection
Food storage - preventing contamination from the premises Onions stored on the floor of the walk in cooler. Corrected at time of inspection
Package integrity Dented cans found in dry storage not to be used in commercial kitchen. Outdated sandwiches with dates of 7/1 and 7/8. Corrected at time of inspection
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