Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Hummus made on site held longer than 7 days. Hummus was voluntarily discarded during inspection. Corrected.
10/13/2015
Regular
Using a handwashing sink- operation and maintenance Observation:Keep all handsinks easily accessible
Utensils and pressure measuring devices maintained Observation:Ensure utensils are maintained to be smooth and easy to clean
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Raw beef thawing above ready to eat food(oranges)
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:ENSURE THAT THERMOMETERS ARE POSITIONED IN THE COOLERS WERE THEY ARE EASILY VIEWABLE
01/16/2015
Regular
Package integrity Observation:Ensure food packages are intact and in good condition when delivered(dented cans)
10/24/2014
Regular
Handwashing sinks-Numbers, capacities, location, and placement Observation:Misc. items stored in and around one of the handsinks.
03/14/2014
Routine
Linens- cleaning and storage Store all single use items up off the floor
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