Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Items in sandwich prep table not date marked
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: No thermometer visible in dessert cooler or sandwich prep table.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips present for checking sanitizer concentration.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Front of sandiwch prep table not clean.
11/24/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Sandwiches,sliced deli meats and individual potatoe salad not dated in cooler
10/31/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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