Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Pepsi cooler next to produce area, must have easily accessible and visible thermometer
Handwashing sinks-Numbers, capacities, location, and placement Observation:Produce handsink has paper and leafy greens in sink, sink is to be used for nothing other than handwashing
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Clean bakery walk in cooler floor-scheduled
09/17/2014
Routine
Material characteristics of non-food contact surfaces Bakery freezer floor is covered with fiberous rugs.
Cleaning frequency of food contact surfaces (PHF/TCS) Cleaning frequency of equipment in Meat Deaprtment. Gave code 4-602.11 for reference.
Food storage - preventing contamination from the premises Box of flax seed on produce cooler floor in contact with water. Discarded.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Meat Department case- Chicken over fish and tenderized pork next ot whole muscle cuts.
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