- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There were multiple saads in the reach in cooler and a chicken noodle soup in the walk in cooler that were not date marked. COS by either discarding or date marking.
- 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: There were multiple items in the reach in refrigerator that had a temperature of 47-49*. COS by discarded salads and decreasing the thermostat. Temped at 41* and under when I left.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concentration level of the sanitizer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The establishment does not have a person on staff with a Certified Food Protection Management certificate. Establishment was required to have the certificate by 09/2014.
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08/31/2015 | 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: Walk in cooler in the kitchen observed at 52* air temperature. Potentially hazardous foods are at temperatures between 50-54*. All potentially hazardous foods were discarded at the time of inspection. The owner had called the repair man and he is coming in a couple hours.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple potentially hazardous foods in the reach in refrigerator and walk in cooler not date marked.
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03/28/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
- Foods are cooled using appropriate methods
Observed a large quantity of whole cooked potatoes at 98* in a deep pan on the counter top to be processed into potato salad. Discussed the need to have the finished product cooled to 41*, throughout the entire bowl, within 6 hours of reaching 135*. Guidance document left for reference. Potatoes were spread out and placed in cooler for correction today.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled meat slicer. PIC initiated correction onsite.
- Equipment and utensils are adequately rinsed after washing
Proper warewashing must include washing, rinsing and dipped into sanitizer solution, then allowed to air dry.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed noodles and soup in walk-in cooler not datemarked. Corrected onsite and guidance document left for reference.
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03/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Kg Bar, 110 N Main 474 Garnavillo, Ia 52049, , IA »