Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw hamburger patties stored over ready to eat items (hot dogs, ham, etc). Ready to eat items moved to the highest shelf in the cooler.
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: Ambient air temperature thermometers not present in refrigerators.
Storage and maintenance of wet and dry wiping cloths Observation: Wiping cloths used to wipe counters and tables not stored in sanitizer solution between uses.
Material characteristics of non-food contact surfaces Observation: Duct tape used on the door to the beverage cooler. Tape removed on site.
Bare hand contact with ready to eat foods Observation: Ice scooped into glass with glass. Incidental bare hand contact with ice in cooler. Discussed importance of having a barrier (ice scoop) between hands and ice.
06/11/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Mechanical warewashing equipment, hot water sanitizing temperatures
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