- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various items not date marked for keeping longer than 24 hours. Manager discarded or date marked items.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino tubing has webbing and pop dispensers have buildup on nozzles and ice dispenser.
- Food storage - preventing contamination from the premises
Observation: Raw eggs stored on floor in walk in cooler.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Fan stored in kitchen prep area is visibly soiled.
- 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:Tavern meat temped at 64 degrees
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tip thermometer.
- Packaged foods shall comply with standard of identity requirements
Observation:Items packaged on site are not labeled properly.
- 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: Deli sandwiches temped at 43 degrees. Raisin and cheese sandwiches temped at 51 degrees. Sandwiches discarded on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Date marked macaroni salad kept longer than 7 days. Manager discarded on site.
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11/02/2015 | Regular |
- Storage of clean linens, single-service, and single use articles
Observation:Single use items stored on the floor
- Food is properly labeled
Observation:Deli sandwiches must have on the label the name of the food, name and address of the manufacturer, list of ingredients in descending order by weight, price, and quantity.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw beef burger stored above other products
- Posting of a valid license
Observation:Licenses not posted where they are viewable by the public
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Many food items that require datemarking are not datemarked(sandwich meats, hot dogs)
- Foods are cooled using appropriate methods
Observation:Bulk quantities of cooked food being improperly cooled. Cool hot foods quickly by using smaller containers, shallow pans, keep lid loose to allow heat to escape, stir during the cooling process.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Obtain and use sanitizer test strips
- Dispensing of single-service and single-use articles
Observation:Dispense tableware handles up.
- Utensils and pressure measuring devices maintained
Observation:Rubber spatulas with unsmooth surfaces. Repair or replace
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Stem thermometers either not working or inaccurate.
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12/15/2014 | Regular |
Restaurant representatives - add corrected or new information about Hull Cooperative Association, 1207 Hiway 18, Hull, IA 51239 »