Frozen PHF/TCS foods are properly slacked and thawed Observation: There were frozen ribs thawing on the counter. Corrected on site by moving into a cooler.
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: There were two bowls that had an apparent rice dish that were had a temperature of 46* in the dessert prep area. Corrected on site by discarding.
04/24/2015
Regular
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Multiple items in the salad prep table being held for more then seven days. Corrected on site.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Observed multiple potentially hazardous cooked and cooled foods being reheated in the warming oven at a temperature of 103* after two hours. Corrected on site.
Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes Observation: There was reduced oxygen packaged frozen fish on site. This fish was thawed, then reduced oxygen packaged, then frozen. Corrected on site.
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