Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Deli meats and dogs not date marked when taken out of freezer. Person in charge date marked items during inspection.
Test kit provided and used to measure sanitizing solution concentration Observation: No quat sanitizer test strips on site.
Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent can withstand repeated warewashing
Food storage - preventing contamination from the premises Observation: Food in boxes stored on the floor in the walk-in freezer.
Light bulbs, protective shielding Observation: Lights not working in walk-in cooler and freezer.
02/01/2016
Regular
Cutting surfaces maintained Observation:Cutting boards to be cleaned to remove cuts.
Plumbing system maintained in good repair Observation:Faucets on sink not working properly.
02/19/2015
Regular
Mechanical warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
03/20/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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