- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris on floors around walk in cooler, air ducts above clean dishes soiled with dirt accumulation.
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01/21/2016 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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09/05/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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08/01/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Rice labeled 6/25 in walk-in, told to manager, voluntarily discarded, corrected on-site.
- In-use utensils, between-use storage
Portion cups stored in bulk items- use scoops with handles make sure handles do not touch product. Reuse of foil pans for bakery items- these are one time use only since foil can not be easily cleaned and sanitized because of the cracks/grooves/durability of foil.
- Single -service and single-use articles may not be reused
Portion cups stored in bulk items- use scoops with handles make sure handles do not touch product. Reuse of foil pans for bakery items- these are one time use only since foil can not be easily cleaned and sanitized because of the cracks/grooves/durability of foil.
- Roasts held at a temperature of 130°F or above
Butter stored in unit running about 50F, moved corrected on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the top of the dish machine. Slight leak on hand sink closest to the line, catch bucket currently catching the water.
- Compliance with submitted HACCP plans and approved variance procedures
On 12-3-12 porkloin final cooling temperature not recorded. On 12-2-12 Omelet and Scramble Eggs Recorded as 141F & 138F, both did not meet the requirement of 145F for raw eggs. Also missing cook temperature on 4-8.
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07/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Court Avenue Catering, 400 E Court St Ste 150 Des Moines, Ia 50309, , IA »