- Where to wash
Observation: Hands shall be washed in handsink and not three compartment sink. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Do not place equipment in handsink. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: When datemarking use an actual date and not just Monday, Tuesday, etc. corrected
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10/13/2015 | Regular |
- 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: Display cooler is holding food at 47F - repairman is on site. Corrected
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04/15/2015 | Physical Recheck |
- 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: Front display cooler is holding yogurt at 47F shall be 41F or below - food is being placed in another unit and repairman contacted
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04/01/2015 | Regular |
No violation noted during this evaluation. | 11/19/2014 | Regular |
No violation noted during this evaluation. | 05/22/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
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07/29/2013 | Routine |
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