- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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12/09/2015 | Follow Up LOC |
- 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: chicken gravy hot holding on stove was 122deg. Should be at least 135deg.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: glasses were not being sanitized today
- Test kit provided and used to measure sanitizing solution concentration
Observation: chlorine test strips are needed to check chemical sanitizer level
- 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: reheated chili ready for service was only 130deg. Should be reheated to 165deg within 2 hours.
- Foods are cooled using appropriate methods
Observation: cooling at room temperature is not allowed once food falls below 135deg.
- Certified Food Protection Manager
Observation: a certified food safety manager is needed
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: information was left last year in regards to new requirement for food safety manager.
- Demonstration of Knowledge
Observation: Person In Charge not able to demonstrate knowledge of food code
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: no cold water available at hand washing sink in ladies restroom. Customers and food handlers cannot properly wash hands with only hot water (110deg today)
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: thermometer in walkin cooler is inaccurate. Showed 30deg today but actual temp was 44.9.
- 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: shredded cheese in walkin cooler was 44.9deg today and relish in small kitchen fridge marked "keep refrigerated after opening" was 57.4deg today. Both should be held at 41deg or less.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some cleaning is needed under the shelves in the kitchen
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: cooked hot foods (chicken gravy) should not be cooling at room temperature. Keep foods either hot or cold. Cool in walkin or freezer for food safety
- Food temperature measuring devices are provided and readily accessible
Observation: there should be at least one (thin probe) food thermometer available and accessible today for accurately checking food temperatures.
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12/02/2015 | Regular |
- 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:roast beef in gravy was 113deg today and mashed potatoes were 80deg. Keep hot foods at 135deg or more or refrigerate until needed then heat individually. Corrected
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11/06/2014 | Regular |
- Roasts held at a temperature of 130°F or above
small fridge in kitchen was 52deg today. No items were perishable, just ketchup and mustard. Make sure fridge is holding temp at 41deg or less before placing perishable food inside.
- Food in a hermetically sealed container
home canned foods cannot be in a licensed establishment Will be removed.
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10/23/2013 | Routine |
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