- Responsibilities of Permit Holder
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several items in the cooler/prep cooler were not datemarked. - Chicken salad and rice rolls.
- equipment food contact surfaces and utensils clean to sight and touch.
Several wiping cloths not maintained in sanitizer between use. Several non-food contact surfaces observed soiled. - Shelving above food prep area, upper ceiling/top above the main prep area, pop dispenser holder, and Exteriors of equipment. --observed several soiled dishes stacked in the clean dishes. - Reported all soiled items to the manager to be rewashed. Thermometer and thermometer holder were both soiled.
- Material characteristics of non-food contact surfaces
Several wiping cloths not maintained in sanitizer between use. Several non-food contact surfaces observed soiled. - Shelving above food prep area, upper ceiling/top above the main prep area, pop dispenser holder, and Exteriors of equipment.
- Outer openings are protected
Gaps under and around exterior door.
- Test kit provided and used to measure sanitizing solution concentration
Both chlorine and quat test strips are needed.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed employee using the same thongs for both raw beef and chicken.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Foods are cooled using appropriate methods
Large quantities of chicken salad were cooled stacked. Item was temped at 49 degrees cooling from the night before. All chicken salad was voluntarily discarded.
- Preventing contamination from equipment, utensils, and linens
observed several soiled dishes stacked in the clean dishes. - Reported all soiled items to the manager to be rewashed. Thermometer and thermometer holder were both soiled.
- Storage and maintenance of wet and dry wiping cloths
Several wiping cloths not maintained in sanitizer between use. Several non-food contact surfaces observed soiled. - Shelving above food prep area, upper ceiling/top above the main prep area, pop dispenser holder, and Exteriors of equipment.
- Air drying of equipment and utensils
Both chlorine and quat test strips are needed.
- 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
Large quantities of chicken salad were cooled stacked. Item was temped at 49 degrees cooling from the night before. All chicken salad was voluntarily discarded.
|
01/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Pf Changs China Bistro, 110 Jordan Creek Pkwy West Des Moines, Ia 50266, , IA »