Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
08/13/2013
Routine
Foods are cooled using appropriate methods Covered product and one container using plastic to cool products, ice bathed corrected on-site.
Sanitization of food contact surfaces - before use and after cleaning Bar dish machine not sanitizing, changed the sanitizer bottle, corrected on-site.
Shucked shellfish, packaging and identification Consumer self service foods shall have all ingredients in foods and allergens declared on the label and be available at request at place of order (register).
In-use utensils, between-use storage Knives on cookline stored in between equipment, these areas are not easy to clean and/or cleaned on a regular basis.
Food is properly labeled Consumer self service foods shall have all ingredients in foods and allergens declared on the label and be available at request at place of order (register).
Roasts held at a temperature of 130°F or above Various potentially hazardous foods at 45-48F in left prep cooler behind cookline as looking at them. Other unit working in correct rangae, items placed on ice and repair person contacted to repair unit, (temporary) corrected-site.
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