Stored frozen foods shall be maintained frozen Observed bread in bread freezer in basement not maintained frozen.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Establishment unable to provide thin probe thermometer.
Test kit provided and used to measure sanitizing solution concentration Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed mashed potatoes in walk-in cooler that have exceeded 7 day requirement. Voluntarily discarded.
Sanitizers Observed chlorine sanitizer used for wiping cloths and in bar 3 compartment sink that exceeds 50-100 ppm requirement.
01/21/2015
Regular
Eating, drinking, or using tobacco
Clean condition-hands and arms
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
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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