- Foods are cooled using appropriate methods
Observation: Placing tightly covered foods in walk-in to cool.
- Food storage - preventing contamination from the premises
Observation: Container of garlic butter stored on floor.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at room temperature.
- 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:Sliced tomatoes at 45.8 degrees, cut lettuce 51.3 degrees. Chicken dinner in display case 50.7 degrees.
- Cleaning of cooking and baking equipment
Observation: Interior of pizza oven soiled.
- Separation from food, equipment, utensils, linens, and single service
Observation: Steno cans stored with spices and to go bowls.
- 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: Missing thermometer in front display case.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Rotisserie chicken in hot hold unit at 115 degrees, removed and discarded.
- Miscellaneous sources of contamination
Observation: Scoops laying in graham crack crumbs and bread crumbs.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of prepared foods in walk-in cooler exceeding expiration dates: Chicken salad 3/16/15
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03/18/2015 | Regular |
Restaurant representatives - add corrected or new information about Hy-Vee Mainstreet, 103 E Jackson, Corydon, IA 50060 »