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: chicken batter at a temperature of 60*F. Person in charge place new batter in refrigerated unit.
Food is properly identified and monitored Observation: Food product was not marked to indicate time when the food was removed from temperature control.
Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Observation: No written policy and procedures made available to the regulatory authority.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Mop sink had residue build-up.
02/10/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
07/18/2013
Routine
Light bulbs, protective shielding Light in walk-in freezer not shielded. Some lights in kitchen area missing shields.
Air drying of equipment and utensils Observed wet pans stacked on shelves.
Responsibilities of Permit Holder Observed license not displayed in public viewing area.
equipment food contact surfaces and utensils clean to sight and touch. Observed soiled pans stored on shelf. Pans were removed for cleaning. Corrected at time of inspection.
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