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: thermometer not present in refrigerator in kitchen.
Dispensing of single-service and single-use articles Observation: plastic forks stored tine up. Corrected during inspection.
Using a handwashing sink- operation and maintenance Observation:paring knife in hand washing sink in wait station. Removed during inspection.
Toilet room receptacle, enclosed, fixtures clean
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw hamburger stored over yellow squash in refrigerator in kitchen. Moved during inspection.
Posting inspection reports Observation: current inspection report not posted.
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: lettuce mixture on prep table at 61 degrees. Discussed with Carol to put in small container and place on ice leaving bulk of product in refrigerator and use as needed.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: CFPM required for establishment. Discussed with Carol.
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