- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Digital food thermometer was broken and no longer operating
- Storage of clean equipment and utensils
Observation:Observed paper towel dispenser stored over table used to stage clean equipment after it comes out of the dishwashing machine - this is an area where clean utensils and equipment are exposed to contamination from dripping water.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:There were no thermometers in white salad cooler in south storeroom and the white lettuce cooler in east storeroom.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no test papers available to monitor sanitizer concentration in dishwashing machine.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- When to wash
Observation:Kitchen food prep employee stated that she only washes her hands at the restroom handsink, does not wash hands at the designated handsink in kitchen - there is soap and paper towels available at the kitchen handsink. Dishwashing employee wiped hands on soiled wet cloth towels on a cart then handled clean coffee carafe, without washing hands first. 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 soups reheating in crockpots, instead of in microwave, stovetop or oven. Corrected on site.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Observed flats of shell eggs stored over potatoes in storeroom cooler - corrected on site.
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01/15/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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08/26/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
There are no thermometers in both white refrigerators in storeroom. There is no digital, instant-read food thermometer - repeat.
- 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
Observed meat loaf at 84 degrees, sliced pork at 148 degrees, brown gravy at 115 degrees, and mashed potatoes at 88 degrees, reheating in warmers for nearly 2 hours. Foods were removed to reheat in ovens and on stovetop, corrected. Repeat violation.
- Roasts held at a temperature of 130°F or above
Observed lasagna pans at room temperature on top of stove, lasagna was 74 degrees. Employee stated that she cooks them per order during lunch. Removed to refrigeration equipment, corrected.
- Linens- cleaning and storage
Observed styrofoam take-out containers on storeroom floor. Observed cutting board stored on top of garbage can in kitchen - corrected. Observed clean equipment stored under paper towel dispenser in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed containers of sugar with soiled lids on storeroom shelves.
- Foods are cooled using appropriate methods
Observed country gravy prepared this morning cooling in deep, covered plastic container in storeroom refrigerator - was 123 degrees after 1/2 hour. Gravy transferred to shallow metal pan, uncovered, into freezer to continue cooling. Repeat violation, corrected.
- Variance obtained for specialized processing methods
Observed pepper sauce (canned in glass jars on the premises) on a storeroom shelf. Establishment does not have a variance for acidified foods. Repeat violation.
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07/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Herez 2 U, 208 W Main, Fredericksburg, IA 50630 »