- Eating, drinking, or using tobacco
Observation: Employee eating on food prep table. Food and drink shall not be consumed in, or around food prep areas. Corrected.
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02/01/2016 | Regular |
No violation noted during this evaluation. | 08/06/2015 | Regular |
- 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: Reach-in and make table (same unit) are holding potentially hazardous foods at 44-47F - shall be 41F or below. Unit was turned down. Corrected
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02/04/2015 | Regular |
No violation noted during this evaluation. | 09/16/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure is needed for the clean up of vomit and diarrheal events
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09/08/2014 | Routine |
No violation noted during this evaluation. | 04/09/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Clean condition-hands and arms
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10/24/2013 | Routine |
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