Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
06/10/2013
Routine
Separation from food, equipment, utensils, linens, and single service Observed spray bottles of chemicals hanging on food rack next to the hand sink in the front counter area. Chemicals cannot be stored above food and food service.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed that floors, walls, under equipment and walk in cooler/freezer are not maintained free of food debris and spills.
equipment food contact surfaces and utensils clean to sight and touch. Observed food spill in the reach in cooler under the coffee machine. Observed the food debris in other reach in coolers and on food racks that has not been removed.
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. PIC does not know the symptoms or diagnosed illnesses that are required to be reported. Food employees are required to be informed of their responsibility to report health information to management.
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