Disclosure of menu items offered or served raw or undercooked Observation:Items in the menu that could be under cooked were not properly designated.
Material characteristics of non-food contact surfaces Observation:Cardboard boxes used for utensil storage need to be replaced with containers that are easily cleanable.
Plumbing system maintained in good repair Observation:Mixing faucet was not available for the restroom sink.
11/10/2015
Regular
Using a handwashing sink- operation and maintenance
Sanitization of food contact surfaces - before use and after cleaning
Bare hand contact with ready to eat foods sandwiches-barehanded
Smoke free air act
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Roasts held at a temperature of 130°F or above Hamburgers at 85F. cooked prior and then reheated when needed. Must be maintained at 135 or above.
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 PHF not reheated to 165 within 2 hrs-hamburgers
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. cold water does not work at handwash sink
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
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