- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floor in kitchen under and around equipment, clean food debris from wall behind slicer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Date mark taco meat prepared on site, and other foods prepared that are held longer than 24 hours.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The sanitizer container is out of sanitizer at the 3 compartment sink. Use bleach until container can be refilled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean build up of breading from containers, build up of food and grease from containers on shelf by make table, and build up of food off of spice container with yellow lid.
- Maintaining premises free of litter and unnecessary equipment
Observation:Get rid of unused equipment stored in back room
- Using a handwashing sink- operation and maintenance
Observation: Do not thaw food in handsink
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen meat was thawing in standing water in hand sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken legs sitting on top of cole slaw container.
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12/03/2015 | Regular |
Restaurant representatives - add corrected or new information about Mookies, 401 E Locust St, Davenport, IA 52803 »