Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: There are containers of on site made dressings such as Thousand Island and Ranch that are past the seven day refrigerated shelf life. Corrected on site by discarding.
02/05/2015
Regular
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
Shellstock, maintaining identification
Clean condition-hands and arms
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
09/09/2013
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment. Walls soiled especially behind equipment
Sanitization of food contact surfaces - before use and after cleaning No sanitizer could be detected in two in-use buckets. Re-mixed for correction.
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Bare hand contact with ready to eat foods Observed bare hand contact of ready to eat food on cook line - food was set aside for disposal and wrap was re-made.
equipment food contact surfaces and utensils clean to sight and touch. Observed soiled meat slicer and ice maker. Email inspector what corrective action was taken.
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