Food is properly identified and monitored Observation: The pizza in the reach in customer hot holding unit did not have a time on it as per establishments policy.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: There were still items in the prep cooler in the kitchen area that are not date marked.
10/30/2015
Physical Recheck
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Numerous items in pizza prep table held overnight and not date marked.
Foods are cooled using appropriate methods Observation: Rotisserie chicken moved from hot box to bunker cooler. Asked staff to remove to walk-in cooler for proper cooling.
Using a handwashing sink- operation and maintenance Observation: Handsink in storage area not easily acessible.
Handwashing sinks-Numbers, capacities, location, and placement Observation: No handsink in kitchen area.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs stored above open produce in upright open cooler.
Frozen PHF/TCS foods are properly slacked and thawed Observation: Thawing packaged soups at room temperature.
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 Observation: Rotisserie chicken in bunker cooler over 6 hours according to staff. Temp at 48 degrees. Removed from service.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No thin tipped thermometer present.
Food is properly identified and monitored Observation: Pizzas held with time as a control means are not marked with time of preparation or disposal.
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