- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips provided to measure concentration of chemical sanitizer solution.
- Bare hand contact with ready to eat foods
Observation: Food employee processing whole celery into individual portions with bare hands. Corrected by disposing.
- Material characteristics of non-food contact surfaces
Observation: Duct tape used on frame of cutting board table in meat department.
- Light bulbs, protective shielding
Observation: No light shielding provided in produce prep area.
- 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, tomato, pickles in brine and cheese in make table refrigerator held at temperatures ranging between 47*F and 51*F. Corrected by disposing of tomatoes, and relocating food items to alternate refrigeration or packing on ice.
- 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: No thermometer provided for make table refrigerator
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand washing sink provided for outdoor grill area.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink in produce area used as utility sink.
- Manual warewashing sinks requirements
Observation: No three compartment sink provided.
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04/28/2015 | Regular |
Restaurant representatives - add corrected or new information about Villisca Foods Inc., 509 S 3rd Ave, Villisca, IA 50864 »