Chemicals and devices that generate chemicals that are applied to fruits and vegetables are approved and used in accordance with the manufacturers instructions Observation: potatoes washed in dishwasher
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: instructed on how to cool soups cooled quickly.
Disclosure of menu items offered or served raw or undercooked Observation:
Food temperature measuring devices are provided and readily accessible Observation: will purchase thermometer
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 Observation: reheating in crock pot-soup put in crock pot then reheated to temp? by bowl.
Plumbing system maintained in good repair Observation: repair faucet on hand sink
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: thru out outdated foods and instructed on dating frozen thawing food.
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: can opener needs routine cleaning.
Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes Observation: will not use cry-vac.
Frozen PHF/TCS foods are properly slacked and thawed Observation: thawing at room temperature.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: instructed on date marking.
02/26/2015
Regular
Storage and maintenance of wet and dry wiping cloths
Food on display is protected from contamination by consumers Boxed meat container on cooler floor
Food shall be obtained from sources that comply with law Home canned green beans in refrigerator not approved
Toilet room receptacle, enclosed, fixtures clean
Food temperature measuring devices are provided and readily accessible Thermometer not visible in upright refrigerator
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