Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Containers of beef for hot beef sandwiches in walk-in cooler not dated. Corrected.
04/15/2015
Regular
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
10/13/2013
Routine
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Sanitizer level in dishwasher < 50 ppm when tested.
Frozen PHF/TCS foods are properly slacked and thawed Observed food thawing at room temperature.
equipment food contact surfaces and utensils clean to sight and touch. Observed mold growth on drop plate of ice machine.
Air drying of equipment and utensils Observed dishes being towel-dried.
Roasts held at a temperature of 130°F or above Walk-in cooler not maintaining a temperature < 41*.
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