- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer available in sandwich area.
- Physical facilities maintained in good repair
Observation: Drain in large cooler in kitchen not functioning properly, causing standing water.
- Bare hand contact with ready to eat foods
Observation: Food Service--observed staff touching ham with bare hands.
- 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: Taco meat checked at 114 degrees. Reheated to 165 and returned to service.
- 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: Reheated casserole not up to 165 degrees within 2 hours.
- Equipment and utensils-durability and strength
Observation: Culinary--Wood rollers in baker area cracked, duct tape on handles.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Culinary--Filter missing in hood system.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in large refrigerator kept over 24 hours and not date marked.
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10/12/2015 | Regular |
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