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: Foods in reach-in cooler at 45.9 degrees.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Slicer soiled, probe on thermometer soiled.
Foods are cooled using appropriate methods Observation: Hot foods placed in deep pans, covered and placed in reach-in cooler to cool.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs over cooked/prepared foods in reach-in cooler.
Air drying of equipment and utensils Observation: Ice bucket not stored inverted.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Foods prepared on 4/14/2015 not cooled properly: 4/15/2015 9:20 am - Chili 57.7 degrees
04/15/2015
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Left overs and opened foods not dated while stored in coolers : Corrected on site
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