Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Chicken Noodle Soup at 72 degrees and Minestrone Soup at 75 degrees that was put in the walk-in cooler last night - disposed of - Corrected on Site.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked Baked Potatoes not dated - Dated - Corrected on Site.
Designated areas for employees use of designated areas by employees
Established procedures for responding to vomiting and diarrheal events Observation: No procedures for responding to vomiting and diarrheal events - No Kit.
Disclosure of menu items offered or served raw or undercooked Observation: Menu does not identify the foods that are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Such as Steaks and Eggs.
Foods are cooled using appropriate methods Observation: Not cooling foods properly - Soups.
Safe, unadulterated, honestly presented Observation: Dented Tomato Soup can - disposed of - Corrected on Site.
Food storage - preventing contamination from the premises Observation: Numerous boxes of food on the floor in the walk-in freezer and walk-in cooler - put away - corrected on site.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Can opener dirty - cleaned - Corrected on Site.
03/20/2015
Regular
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: Raw Ground Beef in the Cook line reach-in cooler at 47 degrees - disposed of - Corrected at time of Inspection.
Physical facilities maintained in good repair Observation: Floor in front of dishmachine in poor repair.
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