- All other raw animal foods cooked to 145°F for 15 seconds.
Observation: The baked cod had an internal temperature ranging from 116-126* that was just taken out of the oven 5 minutes before temperatures were checked. Corrected on site by placing back in oven to finish baking to 145*.
- Food is properly labeled
Observation: There are sandwices and salads that are in the reach in customer refrigerator that do not have ingredients labeled on the package.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The water used for sanitizer registered zero on the test strip. Corrected on site by switching the bottle of santizer, then registered on test strip.
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03/20/2015 | Regular |
- Cutting surfaces maintained
Observed deeply grooved cutting boards on two prep tables.
- Food is properly labeled
Packaged foods require minimum labeling information that includes the company name and location, common name of food packaged, list of ingredients in descending order of predominance by weight, net contents (weight, count or volume) and any cautionary statement related to food allergens. Guidance document left for reference.
- Roasts held at a temperature of 130°F or above
Observed chicken tenders holding at 120* in hot self-serve unit. Temperature turned up for correction - must be maintained at 135*
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed little datemarking. Datemarking applies to sandwiches and salads made onsite, cooked meats and vegetables, etc. Correction initiated onsite and guidance document left for reference.
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09/17/2013 | Routine |
- Food is properly labeled
Packaged foods require minimum labeling information that includes the company name and location, common name of food packaged, list of ingredients in descending order of predominance by weight, net contents (weight, count or volume) and any cautionary statement related to food allergens. Guidance document left for reference.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed little datemarking. Datemarking applies to sandwiches and salads made onsite, cooked meats and vegetables, etc. Correction initiated onsite and guidance document left for reference.
- Cutting surfaces maintained
Observed deeply grooved cutting boards on two prep tables.
- Roasts held at a temperature of 130°F or above
Observed chicken tenders holding at 120* in hot self-serve unit. Temperature turned up for correction - must be maintained at 135*
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09/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdermott Oil Company, 1501 1st E Ave, Cascade, IA 52033 »