- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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10/28/2013 | Routine |
- Package integrity
Has several dented cans of taco sauce that has a distorted rim, must not use, removed from can rack now, has already notifed corporate of problem with cans. Corrected on site.
- Linens- cleaning and storage
1) Has cardboard runner on top of can rack for small cans, provide a material that is smooth, cleanable, and nonabsorbent for this purpose, such as sturdy plastic. 2) Oven mitts soiled and need to be cleaned more frequently.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ceiling area of chute has some dark buildup on edge, must clean and sanitize this area at least monthly or more frequently if buildup persists. 2) Store ice bucket inverted on tray or hang inverted to allow to drain in between uses.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Roasts held at a temperature of 130°F or above
Line cooler holding tomatoes at 44.6 degrees F, moved to walk in cooler until needed on line, upper table holding at 46 degrees F and more ice added to pan liner, must hold all potentially hazardous foods at 41 degrees F or less. Service has been called to service the unit again, has had problems recently, may need to replace unit if not able to hold temp at 41 degrees or less consistently. Monitor closely when repaired. Recheck scheduled.
- Food is properly labeled
Selling ice in generic ice bags, must label with store name and location or number to identify source of ice.
- Outer openings are protected
Gaps under or around exterior door, at back of business, must seal wherever can see light showing through, to keep pests from entering.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Dipping sauce-not all labeled when made, must label with date and discard in 7 days. Any PHF must be labeled to be used within 7 days or discard remainder. Corrected on site.
- Light bulbs, protective shielding
Endcaps missing on two lights on fixture above dry storage area, replace.
- Material characteristics of non-food contact surfaces
1) Has cardboard runner on top of can rack for small cans, provide a material that is smooth, cleanable, and nonabsorbent for this purpose, such as sturdy plastic. 2) Oven mitts soiled and need to be cleaned more frequently.
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10/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Taco John's #2, 4401 1st Se Ave, Cedar Rapids, IA 52402 »