Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Prepped reuben meat was not date marked. Marked at time of inspection.
Food temperature measuring devices are provided and readily accessible Establishment does not have thin tipped thermometer for line employees to check temperatures of thin foods.
Air drying of equipment and utensils Cambro containers stacked wet.
Roasts held at a temperature of 130°F or above Walk in cooler holding at 46 degrees. Food temperature was at 43. Repair technician was called as a precaution. Need documentation from previous report whether or not pumpkin pie is PHF and needs refrigeration.
Foods are cooled using appropriate methods Deep pans of country gravy holding at 78 degrees in walkin cooler. Procedure is to cook and move gravy to hot holding as needed - discarded at time of inspection.
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
equipment food contact surfaces and utensils clean to sight and touch. Clean plates stored under make line had food debris on top - plates were turned over at time of inspection to protect food contact surface.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under and behind cold tables on make line. Flooring grout and and heavy traffic areas are soiled with debris.
Restaurant representatives - add corrected or new information about Village Inn, 2002 N 15th St, Fort Dodge, IA 50501 »