| No violation noted during this evaluation. | 04/01/2015 | Physical Recheck |
- 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:Glass door cooler air temperature was 44 degrees, pickles in bottom of unit were 45 degrees, cooked noodles on middle shelf were 43 degrees. Observed ice buildup on fan unit - owner said this morning the temperature was 35 degrees but the unit is unable to recover temperature after the door is opened. Owner said compressor was taken out and cleaned, temperature control unit checked, but there is no defrost timer that could be found. The thought is that the unit might need to be recharged. Repeat violation.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Observed dried food particles on deli meat slicer, unit was last used 4 or 5 days ago and was not cleaned and sanitized within 4 hours of use. Repeat violation.
|
03/04/2015 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation:Wood crates on wall used as shelving are not smooth/durable/easily cleanable.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:There is no thermometer in the storeroom refrigerator and the white kitchen refrigerator.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Observed dried food particles on meat slicer parts.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Observed raw shell eggs stored on top of bread, gnocchi and meats in kitchen refrigerator - corrected on site.
- Backflow protection
air gap, device standard, when required
- 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:Air temperature of glass-door refrigerator was 49 degrees, observed ice buildup on back of compressor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Baked potatoes, sliced tomatoes, and cooked pasta were not labeled with date of preparation, corrected on site.
- 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
Observation:Observed 4 briskets cooked last night were cooling in pan in kitchen refrigerator that was running above 41 degrees, meats stacked in the pan - temperature of meats were 46 degrees. Gravy prepared last night cooling in saucepan, gravy more than 2 inches deep and covered with plastic wrap - gravy was 47 degrees. Discarded, corrected on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:There is no digital, instant-read food thermometer with thin-diameter probe.
|
02/04/2015 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Observation:Eggs cooked to order (over easy, sunny side up) on breakfast menu are not disclosed with an asterisk as offered or served undercooked, that corresponds with a consumer advisory.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Observed wood shavings, dust and soil inside cabinet under the fountain pop machine.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no test papers to monitor the sanitizer concentration.
- Indoor and outdoor surfaces
Observation:Observed carpet under shelving in food storage area.
- Reminder statement
Observation:There is no consumer advisory reminder on the breakfast menu.
- Equipment location, installation, repair, and adjustment
Observation:Kitchen handsink and three-compartment sinks are not sealed/caulked to the wall.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:There is no digital, instant-read food thermometer with thin-diameter probe to monitor cooking temperatures of thin foods.
- Cleanability of floors, walls, and ceilings
Observation:Wall under countertop in kitchen has unpainted surfaces. Observed openings around pipes that go through the kitchen floor to the basement.
|
09/29/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Tangled Root, 322 Main St Ste A Nashua, Ia 50658, , IA »