- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Not using hand sink in food prep area. Will re-designate sink for hand washing.
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01/22/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
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08/11/2013 | Routine |
- Common name-working containers
Chemicals in unlabeled spray bottle - labeled at time of inspection. No sanitizer in bucket that stores towels for wiping food contact surfaces.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Upon arrival, mechanical warewashing machine not sanitizing. After priming machine, and running a few cycles, it started working properly.
- Roasts held at a temperature of 130°F or above
Quiche sitting out at 91 degrees. Reatl butter at 67 degrees. Philly steak meat 46 degrees, Steak soup at 44.8 degrees
- 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
Mushroom soup removed from stove at 11:00 and at 1:05 pm temped at 84.5 degrees. Will dispose of.
- Foods are cooled using appropriate methods
Mushroom soup removed from stove at 11:00 and at 1:05 pm temped at 84.5 degrees. Will dispose of.
- Poisonous or toxic materials used and applied
Chemicals in unlabeled spray bottle - labeled at time of inspection. No sanitizer in bucket that stores towels for wiping food contact surfaces.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working container of sauteed peppers with an expiration date of 7/18/13. Working container of French dip broth with expiration date of 7/19/13.
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07/24/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
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05/28/2013 | Routine |
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