- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:cooked egg product on buffet at 110-120F. discussed with mgr remove 2nd pan under egg product or partially cover product
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Deli cooler had several items that were expired, disposed of at time of inspection
- Storage of clean linens, single-service, and single use articles
Observation:single service to go containers stored on floor -keep off of floor
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:underside of cutting board at deli counter was dirty-corrected
- Eating, drinking, or using tobacco
Observation:Employee eating chips in kitchen area and open employee beverage in meat prep area-discussed with mgr
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw egg product stored above ready to eat foods in walk in cooler -corrected
- 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 strawberries in produce area for sampling must be kept cold 41F and below, lettuce on buffet piled too high temperature was 45F. Discussed with mgr
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left info,
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07/29/2014 | Routine |
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