No violation noted during this evaluation. | 02/18/2014 | Follow Up LOC |
- 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: real butter packets are a PHF and should be kept under refrigeration temperatures during storage, dispensing and display. Either keep on ice bath or use time as the control measure instead of temperature with proper written SOP in place.
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02/17/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
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05/21/2013 | Routine |
- Backflow protection
air gap, device standard, when required
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05/14/2013 | Routine |
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