equipment food contact surfaces and utensils clean to sight and touch. Observation:Deli slicer grooved handle that holds product in place has build-up and mounted can opener blade had residue. Person instructed food employees to clean and sanitize deli slicer and can opener.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Containers holding food utensils had residue build-up. Person in charge removed containers to be cleaned.
Air drying of equipment and utensils Observation:Food containers were not air dried prior to stacking on storgae shelf. Person in charge instructed food employees the proper air drying methods.
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: Food items such as tomatos and pico de gallo was at a temperature between 51-53*F. Salad bar items such as maccaroni salad were between temperatures of 45-50*F. Person in charge instructed food employee to add more ice to each unit.
Cooling foods are stored properly Observation: Food items cooling in standing 3-door refrigeration cooling while covered. Person in charge instructed food employee to remove cover to allow product to cool.
08/07/2015
Regular
Handwashing signage Handwashing sign not posted at hand sink in kitchen.
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