No violation noted during this evaluation. | 02/17/2015 | Follow Up LOC |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Popcorn chicken at 109F must be at least 135F
- Food on display is protected from contamination by consumers
Observation:Current sneeze guard is broken and not useable, dining director stated that new one will be ordered and received within 3 months
- PHF/TCS foods receiving temperatures
Observation:Employee stated that hot food from High School arrived at 120F at time of inspection food on line was 109F
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02/16/2015 | Regular |
- 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: Upright refrigerator does not have a thermometer to monitor temperature.
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02/13/2014 | Routine |
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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10/14/2013 | Routine |
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