- 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:Diced tomatoes were above 41 degrees F. The cold hold display unit was not turned on. Food items were discarded and display case is now operational. Corrected.
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06/03/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed prepared on-site salad and sandwiches with expired date marks in the cold hold display. Foods were disposed of during the inspection.
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11/18/2014 | Regular |
- 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: Cut tomatoes, onions, peppers, and other items in cold hold display island. Was informed that the display island was being defrosted prior to the start of the inspection.
- 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: Thermometer initially not observed in open air cold hold unit
- Posting of a valid license
Observation: Observed no current RS license for Sapp Bros food bar.
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05/06/2014 | Routine |
No violation noted during this evaluation. | 05/06/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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12/02/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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11/25/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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10/25/2013 | Routine |
- Posting of a valid license
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09/23/2013 | Routine |
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