Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
03/14/2013
Routine
Food storage - preventing contamination from the premises Bags of rice and onions were being stored directly on the floor in the storage room. Observed metal tray with vegetables on it sitting on top of a garbage can
Self-draining equipment including sinks, drainboards, and equipment compartments
Exterior walls and roofs provide effective protection Ceiling tiles in the storage room are stained from a leak. One tile had been removed and not replaced and owner stated that the leak has not been repaired.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
Roasts held at a temperature of 130°F or above Duck sauce had been left out of the walk-in cooler from previous day and was at room temperature (Two of the ingredient labels for the sauce called for refrigeration after opening). Voluntarily discarded during the inspection
Drying mops Mops are not being hung up to air dry.
Discarding or reconditioning unsafe, adulterated, or contaminated food Observed live insects, which appeared to be Indian Meal Moths, in the bulk flour container. Flour was voluntarily discarded during the inspection and container will be cleaned and sanitized
Miscellaneous sources of contamination Bags of rice and onions were being stored directly on the floor in the storage room. Observed metal tray with vegetables on it sitting on top of a garbage can
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