- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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12/18/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
|
12/18/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
|
11/05/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
- Handwashing signage
Employee handwashing signage not posted at the handsinks in the kitchen or restrooms.
- Handwashing cleanser, availability
Handsoap and hand drying are not available at the handsink in the kitchen. Handsink in the kitchen is soiled.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
Hot holding unit, small cooler in the front service area, and the fountain soda dispenser are soiled
- Frozen PHF/TCS foods are properly slacked and thawed
Frozen chicken being thawed in a bucket of standing water. Appropriate thawing methods were dicussed and running water was incorporated into the thawing of the chicken.
- Hand drying provided
Handsoap and hand drying are not available at the handsink in the kitchen. Handsink in the kitchen is soiled.
- Posting of a valid license
License and most recent inspection report are not posted.
- Responsibilities of Permit Holder
License and most recent inspection report are not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Fresh shell eggs displayed over milk in the reach in cooler. Eggs were moved to a lower location in reach in cooler.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Fried chicken holding between 108* and 132*, burritos and corndogs holding at 128*, and chicken nuggets holding at 113*. Fried chicken, burritos, and nuggets were re-heated in the pizza oven to above 165*. Corndogs were voluntarily discarded. Hot holding unit temperature was increased to maintain food temperatures of at least 135*.
|
09/18/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
- Toilet room
receptacle, enclosed, fixtures clean
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Fresh shell eggs displayed over milk in the reach in cooler. Eggs were moved to a lower location in reach in cooler.
- Roasts held at a temperature of 130°F or above
Fried chicken holding between 108* and 132*, burritos and corndogs holding at 128*, and chicken nuggets holding at 113*. Fried chicken, burritos, and nuggets were re-heated in the pizza oven to above 165*. Corndogs were voluntarily discarded. Hot holding unit temperature was increased to maintain food temperatures of at least 135*.
- Handwashing cleanser, availability
Handsoap and hand drying are not available at the handsink in the kitchen. Handsink in the kitchen is soiled.
- Responsibilities of Permit Holder
License and most recent inspection report are not posted.
- Hand drying provided
Handsoap and hand drying are not available at the handsink in the kitchen. Handsink in the kitchen is soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Hot holding unit, small cooler in the front service area, and the fountain soda dispenser are soiled
- Frozen PHF/TCS foods are properly slacked and thawed
Frozen chicken being thawed in a bucket of standing water. Appropriate thawing methods were dicussed and running water was incorporated into the thawing of the chicken.
- Posting of a valid license
License and most recent inspection report are not posted.
- Handwashing signage
Employee handwashing signage not posted at the handsinks in the kitchen or restrooms.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
09/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Giri Bp, 1006 N Columbus, West Liberty, IA 52776 »