- 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: A container of cut tomato was stored on the top of the ice. Most part of the container was stored without ice surrounded. Cut tomato must be cold held at 41*F or below. Moved into prep cooler. Corrected.
- 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: Fried potatos were hot held at 104*F. Observed the light bulb for hot holding is burned. Replace. Hot holding food must be hot held at 135*F or above.
- Cleaning of cooking and baking equipment
Observation: Food debris buildup the inside of microware in kitchen. Clean.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two working spray bottles werw hanging on the wire rack with food/single service items together. All chemical items must be store separated from food and single service item to prevent contamination. Corrected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: A small amount of mold is on the front side ice chute in ice machine. Must clean more frequently to prevent contamination.
- Handwashing signage
Observation: Handwashing sign not posted at handwashing station in bar. Sign provided.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on reach-in cooler door are torn. Replace to maintaine equipment in good order.
- Backflow protection
air gap, device standard, when required
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07/27/2015 | Regular |
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