- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Various potentially hazardous foods in cooler temped between 47-48*. Foods were voluntarily discarded during inspection. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided on cooler.
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11/05/2015 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Maintain the sliced tomatoes and cut leafy greens at 41* or less
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Employee reporting agreements not signed
- Hand drying provided
Observation:Always have paper towels available at hand sink
- Posting of a valid license
Observation:Current license not posted
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10/22/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous food held longer than 7 days. Food was voluntarily discarded. Corrected.
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02/13/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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08/22/2013 | Routine |
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Multiuse food contact surfaces are constructed of safe materials
Observed in use utensils stored with handle in ice. Observed utensils that were fraying.
- Roasts held at a temperature of 130°F or above
Observed various potentially hazardous foods in the small coolers temped between 45*-48*.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed meat being re-heated in a crock pot.
- Sanitization methods - hot water, chemical
Observed utensils not being submerged in sanitizer water to allow for complete sanitization.
- Sanitizers
Observed quat sanitizer below 200ppm. Also observed quat sanitizer above 200ppm.
- In-use utensils, between-use storage
Observed in use utensils stored with handle in ice. Observed utensils that were fraying.
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08/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Mud On Main, 112 12 Main St, Aurelia, IA 51005 »