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: Sliced/diced tomatoes in the condiment cooler were not being held at correct temperature of 41 degrees or below. Temperature of cut tomatoes 55F.
Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours Observation: Soups in hot wells were not reheated correctly to required temperature prior to being placed into hot hot holding. Temperature of chicken soups 120F.
Frozen PHF/TCS foods are properly slacked and thawed Observation: Bags of soup thawing in water at the three compartment sink. (A) Under refrigeration that maintains the FOOD temperature at 5C (41F) or less
Handwashing signage Observation: No handwashing reminder sign posted at kitchen hand sink or in employee restrooms.
Sanitization of food contact surfaces - before use and after cleaning Observation: No chlorine sanitizer solution available in kitchen during food preparation.
Outer openings are protected Observation: Gap/opening observed along the bottom of the back exit door.
Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine sanitizer test strips available.
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