- Food temperature measuring devices are provided and readily accessible
Thermometer neede to check foods with a range of 0-220F or a thin probe digitial instant read thermometer would also work.
- Sanitization methods - hot water, chemical
Sanitizer well above 200 ppm chlorine, talked to employees, added water corrected on-site. Sanitizer shall be 50-100 ppm chlorine when using bleach as a sanitizer.
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06/20/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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06/06/2013 | Routine |
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Leak under middle sink in three compartment sink basin, repair to avoid dripping. Clean third sink in ware washing area.
- Roasts held at a temperature of 130°F or above
Only cooler at 70F. PHF hot dogs and cheese sticks 52-55F, voluntarily discarded, corrected on-site. Firm is not to store any PHF until unit has been repaired and maintaining products under 41F.
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05/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Nahas Pool, 1101 Porter Ave, Des Moines, IA 50315 »