- 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: No ambient air thermometer in hot case.
- Handwashing signage
Observation: No handwashing sign posted in/near beverage area handsink or in restroom. Person In Charge posted provided handout until permanent sign is installed.
- Toilet room
receptacle, enclosed, fixtures clean
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hot Dog (124.2F) and Cheesy Buffalo Ranch Chicken (122.6) roller food not hot-holding at proper temperature. Person In Charge turned roller grill setting to a higher temperature. Food temperature verified at proper temperature.
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10/21/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
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03/19/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
03/19/2013 | Routine |
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