Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
05/01/2013
Routine
Foods are cooled using appropriate methods Covered foods.
Roasts held at a temperature of 130°F or above Items in freezer starting to raise temperature. Some fully frozen other not, moved to cooler, corrected on-site. Repair person called but hasn't arrived. Firm is to send the repair invoice.
In-use utensils, between-use storage Scoops stored in stagnet water. Knife stored in between equipment. This area is not cleaned on a regular basis.
Maintaining premises free of litter and unnecessary equipment Remove old raw chicken boxes from establishment, these can not be used for any use.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw chicken over raw shrimp and other ready-to-eat foods, moved corrected on-site.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Some items not date marked, improved from in the past. Date mark potentailly hazardous foods with the day of prep, this counts as day one, seven day hold on these products. Freezing stops the time but must be marked in and out. Corrected on-site.
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