- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat sanitizer test strips available at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: All-purpose cleaner in spray bottle stored above food in food preparation area. Person In Charge moved spray bottle to proper location.
- Food properly labeled with major food allergens
Observation: Food (Chicken Salad sandwich, Biscuits and Gravy, and others) does not contain major allergens on label.
- Food is properly labeled
Observation: Food (BBQ Chicken Wrap, Chicken Bacon Ranch wrap, and others) not properly labeled.
- 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: No thermometer in Hatco Glo-Ray heated display case.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Food (chicken quesadilla mini tacos 130.7F, pepper cubes and cheddar bites 132.1F) not hot-holding at the proper temperature. Person In Charge voluntarily discarded food.
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10/19/2015 | Regular |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
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03/08/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/08/2013 | Routine |
- Food is properly labeled
Ingredient label not provided on sandwiches made onsite and placed on display for consumer self-service.
- Separation from food, equipment, utensils, linens, and single service
Chemicals stored on shelf with food container lids in the kitchen. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
All potentially hazardous food products held in the oblong refrigeration display case were held at 51 F (tuna,egg, and deli meat sandwiches
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Open package of ham stored in container with date mark of 2/6 in the kitchen refrigerator. Manager voluntarily disposed of the product. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed boxes of food product stored on the walkin freezer floor and boxes of cups stored on the floor in the NE storage room.
- Eating, drinking, or using tobacco
Observed open employee beverage container stored with food contact items in the kitchen. Corrected at time of inspection.
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03/04/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Chemicals stored on shelf with food container lids in the kitchen. Corrected at time of inspection.
- Food is properly labeled
Ingredient label not provided on sandwiches made onsite and placed on display for consumer self-service.
- Food storage - preventing contamination from the premises
Observed boxes of food product stored on the walkin freezer floor and boxes of cups stored on the floor in the NE storage room.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Open package of ham stored in container with date mark of 2/6 in the kitchen refrigerator. Manager voluntarily disposed of the product. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
All potentially hazardous food products held in the oblong refrigeration display case were held at 51 F (tuna,egg, and deli meat sandwiches
- Eating, drinking, or using tobacco
Observed open employee beverage container stored with food contact items in the kitchen. Corrected at time of inspection.
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03/04/2013 | Routine |
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