Air drying of equipment and utensils Observation: Metal pans stacked wet.
10/26/2015
Physical Recheck
Air drying of equipment and utensils Observation: Tin pans stacked wet for storage.
When to wash Observation: Employee donned gloves with out first washing hands.
Test kit provided and used to measure sanitizing solution concentration Observation: Sanitizer strips are expired. Dated 2012.
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 broken in the single door cooler on the cook line next to the hand wash station. Employee replaced broken thermometer with a working thermometer. Thermometer missing from the sandwich meat prep cooler on cook line. Employee placed thermometer in the unit.
09/30/2015
Regular
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Shellstock, maintaining identification
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
08/30/2013
Routine
Hand and arm jewelry prohibition Food handler observed with plastic bracelet on wrist.
Multiuse food contact surfaces are cleanable Cutting board at east end open top cooler had deep scoremarks in it and is no longer smooth and cleanable. Ice cream scoops have excessive hard water build-up growth and are no longer cleanable.
Common name-working containers Spray bottle of cleaner not labeled. Corrected at time of inspection.
Responsibilities of Permit Holder Expired license posted.
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