Common name-working containers Observation: spray bottle by hand sink needs labeled with common name of product so food and non food items are not confused.
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: meatballs and sauce in steam table were 128.4 deg today. Need to maintain 135deg or more after reheating to 165deg or more.
11/18/2014
Regular
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
11/27/2013
Routine
Backflow protection air gap, device standard, when required
Roasts held at a temperature of 130°F or above Meatballs in sauce were 116deg and chicken breast strips were 121 deg today using my digital stem thermometer. Should be 135deg or more after reheated to 165deg. Beef and both soups were ok today. Be sure to have food handlers check this daily.
Food temperature measuring devices are provided and readily accessible There should be a thin probe thermometer available for food handlers to check hot temps daily after reheating.
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