Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Shellstock, maintaining identification
12/06/2013
Routine
Roasts held at a temperature of 130°F or above Observed cheese cake temped at 61* in front cooler. Cheese cake was voluntarily discarded. Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible Observed large meat thermometer being used to temp foods. Meat thermometer was not calibrated. Observed no thermometer provided in the prep cooler and refrigerator. Observed broken thermometer in the front cooler.
Handwashing signage Observed no hand sink sign located at the hand sink.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observed potentially hazardous foods held longer than 24 hours not date marked.
Sanitizers Observed quat sanitizer in sink below required 450ppm. Observed quat sanitizer in bucket above 450ppm.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observed large meat thermometer being used to temp foods. Meat thermometer was not calibrated. Observed no thermometer provided in the prep cooler and refrigerator. Observed broken thermometer in the front cooler.
Test kit provided and used to measure sanitizing solution concentration Observed no test kit for quat sanitizer.
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