- Food employees hair is effectively restrained
Observation: Employees preparing food on the line were not wearing any kind of hair restraint.
- In-use utensils, between-use storage
Observation: Ice scoop stored on top of cases of juice next to the ice machine. Management hung ice scoop up on a hanger.
- Using a handwashing sink- operation and maintenance
Observation: Red sanitizer bucket stored on the hand washing sink in the dish room. Chemical spray bottles stored hanging on splash guards at the hand washing sinks. All items removed by management.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Container of butter(63F) was stored on the prep line counter at room temperature and not at proper cold holding temperatures of 41F or below.
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08/04/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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10/02/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/26/2013 | Routine |
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