- Safe, unadulterated, honestly presented
Observation: There was a jar of pickled sweet pepper that had apparent growth on the jar. Corrected on site by discarding.
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04/24/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Multiple bags of sliced on site deli meat not date marked. Corrected on site.
- Light bulbs, protective shielding
Observation: Observed an extension cord with an un-shielded light bulb over some ready to eat foods in the walk-in freezer.
- Storage of clean linens, single-service, and single use articles
Observation: Observed multiple boxes and sleeves of single use ware items stored on the floor upstairs in dry storage area.
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01/07/2014 | Routine |
- Foods are cooled using appropriate methods
Observed several large containers of meats, sauces, gravy and soups that ranged in temperature from 55* to 74* twelve hours after placing in walk-in cooler. All were disposed of onsite for correction. Guidance document for proper cooling methods was left for reference.
- Hand drying provided
Observed no single-service hand towels at the kitchen sing and sink behind the bar, in addition to hand soap needed in the Tikki bar handwash sink.
- Duties of PIC
No employee health agreement currently exists for reporting illness. FDA Employee Health and Personal Hygiene Handbook was left for reference and the use of Form1B (or equivalent) is encouraged.
- Package integrity
Observed several dented cans of sauce and vegetables. Product was removed from inventory for use in the kitchen.
- Miscellaneous sources of contamination
Observed large number of insects in the Tikki bar. Food, exposed single service food containers and ice storage bin must all be protected from contamination.
- Handwashing cleanser, availability
Observed no single-service hand towels at the kitchen sing and sink behind the bar, in addition to hand soap needed in the Tikki bar handwash sink.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observed several large containers of meats, sauces, gravy and soups that ranged in temperature from 55* to 74* twelve hours after placing in walk-in cooler. All were disposed of onsite for correction. Guidance document for proper cooling methods was left for reference.
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08/29/2013 | Routine |
- Miscellaneous sources of contamination
Ice storage bin behind the bar must be covered for protection from contamination.
- Roasts held at a temperature of 130°F or above
Observed two prep tables in kitchen holding at 50* - both units were turned to a colder setting and both appear to be working properly. Units must be monitored routinely to ensure food stays 41* or below. --Observed mashed potatoes holding at 90* in hot hold unit - Discarded.
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06/20/2013 | Routine |
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