Using a handwashing sink- operation and maintenance Observation: Whisk sitting in handsink in buffet area.
12/15/2015
Regular
Protecting food from environmental contamination Observation: Rack of salmon not covered in walk-in cooler.
Using a handwashing sink- operation and maintenance Observation: Handsink used as dump sink
Package integrity Observation: Dented cans
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Clean wall around dishmachine and spray nozzle. Clean in corners (floors and tabletop equipment) daily
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: Salad dressings at 47F. Use more ice around container.
Food temperature measuring devices are provided and readily accessible Observation: Be sure all thermometers are located in an easy accessible location
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