Air drying of equipment and utensils Observation: Cups stacked before completely air dry.
In-use utensils, between-use storage Observation: Ice scoop handle in ice in fountain pop machine. Corrected.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Spinach dip dated 3/11 and crab mix dated 3/12 in walk-in cooler. Discarded while on-site.
Common name-working containers Observation: Spray bottle of cleaner not labeled. Labeled with common name while on-site.
Eating, drinking, or using tobacco Observation: Open drink observed in kitchen. Removed while on-site.
03/19/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Clean condition-hands and arms
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
08/28/2013
Routine
Sanitization of food contact surfaces - before use and after cleaning No sanitizer present at dish machine. Called for service while onsite.
Test kit provided and used to measure sanitizing solution concentration No test strips on-site to test sanitizer concentration.
Hand drying provided Bar
Hand and arm jewelry prohibition cook observed with watch
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Dented cans. Crab dip dated 8/11/13. Discarded while on site.
Food storage - preventing contamination from the premises Bag of flour stored on floor of kitchen.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Stem thermometer. Calibrated while on-site.
Package integrity Dented cans. Crab dip dated 8/11/13. Discarded while on site.
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