Using a handwashing sink- operation and maintenance Observation:Dish soap and other items stored in handwashing sink in kitchen.
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 in back walk-in cooler not working.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Interior of ice machine has some build up.
03/18/2014
Routine
Common name-working containers Corrected at time of inspection
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Dented cans present in dry goods storage. Gravy, soup, etc past 7 days in walk-in cooler. Discarded while on-site.
Handwashing cleanser, availability Kitchen Bar Corrected at time of inspection
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Numerous food items not labeled in cooler, such as cooked chicken, cooked gravy,etc.
Food storage - preventing contamination from the premises Ground beef on floor of walk-in cooler.
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