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: Missing thermometers in several units.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Hot dogs in the cooler had no date mark on them. Use or discard within 7 days.
01/05/2015
Regular
Eating, drinking, or using tobacco
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
06/24/2013
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Hot dogs
equipment food contact surfaces and utensils clean to sight and touch. Walls have ice cream spilled on them.
Using a handwashing sink- operation and maintenance Handsink had some utensils in it and it was dirty.
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