Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: shrimp and crab not dated in front sushi cooler -- corrected on-site.
Using a handwashing sink- operation and maintenance Observation: Handsink closest to make line has leak. Food employee placed bucket underneath to allow for usage until repaired. Food employee called for service. Submit copy of invoice from repair.
02/23/2016
Physical Recheck
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: sushi coolers 42-45*F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: crab, shrimp not dated in sushi coolers
Using a handwashing sink- operation and maintenance Observation: hot water off on two kitchen handsinks -- owner states the employees shut it off due to leaks so repair company was contacted
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: thermometers not placed inside all coolers
01/19/2016
Regular
Eating, drinking, or using tobacco Observed food employee eating in unapproved area. Corrected at time of inspection.
equipment food contact surfaces and utensils clean to sight and touch. Observed fan in kitchen area by ice machine not kept clean.
Separation from food, equipment, utensils, linens, and single service Observed toxic spray bottles stored above rice prep sink. Corrected at time of inspection.
Utensils and pressure measuring devices maintained Observed bulk rice scoops not in good repait. Voluntarily discarded.
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