- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Cold hold units need thermometers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips on site.
- 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:Cold hold units temping at 43*F. Person in charge turned the cooler up and products are now temping at 41*F.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped probe thermometer on site.
- In-use utensils, between-use storage
Observation: Pizza cutter and tavern utensils stored in containers with water. Person in charge removed the utensils from the water and washed them.
- Handwashing cleanser, availability
Observation: Soap dispenser at hand washing sink was empty. Person in charge provided soap at the sink during inspection.
- 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: Hold hold unit holding products at 132*F. Person in charge turned the unit up and products are now temping at 135*F and above.
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12/01/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Exterior of equipment with debris, food splatter on walls in prep area.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen items to be thawed in cooler, not on floor.
- Food temperature measuring devices are provided and readily accessible
Observation:Sandwich cooler to have thermometer inside.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment and along walls.
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11/05/2014 | Regular |
- Service sink required
- Food temperature measuring devices are provided and readily accessible
all coolers need thermometer inside, sandwich and prep coolers
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11/14/2013 | Routine |
- Service sink required
- Food temperature measuring devices are provided and readily accessible
all coolers need thermometer inside, sandwich and prep coolers
|
11/14/2013 | Routine |
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