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: Walk-in cooler > 41* when checked. Thermometer was placed in a different location and temperature fell to 41*. Recommend documenting temperature twice daily to assure proper operation of walk-in. Corrected.
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: Chili cooling in walk-in cooler not meeting required limits. Broken down into smaller amounts. Corrected.
Package integrity Observation: Severely dented cans on shelves in dry storage room. Cans were removed from service. Corrected.
Foods are cooled using appropriate methods Observation: Deep plastic containers and covered containers. Left cooling Guidance Document.
Backflow protection air gap, device standard, when required
Air drying of equipment and utensils Observation: Pans nested wet on shelves.
06/17/2014
Routine
Package integrity Observed home-canned product on premises. Observed severly dented can on dry storage shelf. Home-canned product removed and dented can voluntarily discarded. Corrected at time of inspection.
Food shall be obtained from sources that comply with law Observed home-canned product on premises. Observed severly dented can on dry storage shelf. Home-canned product removed and dented can voluntarily discarded. Corrected at time of inspection.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw shell eggs stored above ready-to-eat foods in walk-in cooler. Corrected at time of inspection.
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