Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
07/23/2013
Routine
Hand drying provided There were no paper towels in dispenser in wait station.
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 beef shanks in covered metal pan with au jus that had a layer of grease solidified on top, in walk-in cooler. Beef was 49 degrees. Shanks were prepared yesterday and cooled overnight. Discarded, corrected.
Plumbing system repaired according to law Observed leaking faucet at bar three-compartment sink. Observed hot water faucet at bar was turned off, when valve was turned on the faucet drips continuously.
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