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: There was a pan of chicken parmesan that was in the double sided hot holding unit that had a temperature of 124-127*. COS by removing and re-heating to a temperature of 135 or above.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The meat slicer that has not been used today was visibly soiled with food particles. COS by initiating a cleaning.
Dispensing of single-service and single-use articles Observation: The single use utensils for customers are dispensed lying flat. Should be dispensed with handles up, so consumers do not contaminate the eating portion of the utensil.
Packaged foods shall comply with standard of identity requirements Observation:There are packaged onsite sandwiches and salads that do not have ingredients labeled on them.
09/21/2015
Regular
equipment food contact surfaces and utensils clean to sight and touch. Soiled meat slicer - taken off-line for deep cleaning while onsite.
Food is properly labeled All packages foods require labeling information that includes the name of facility, common name of food packaged, list of ingredients in descending order of predominance by weight, net contents (count, weight or volumn) and any cautionary statement relating to allergens.
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