- 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: No thermometer in front drawer cooler.
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01/20/2016 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
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09/05/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
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04/30/2013 | Routine |
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-above prep table. Corrected at time of inspection.
- Food employees hair is effectively restrained
Observed food handler without a hair restraint preparing sandwiches. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed oven rack stored on the floor. Oven rack was placed in warewashing area during the inspection for washing. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Milk refrigeration unit did not have an internal thermometer. Corrected at time of inspection.
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03/26/2013 | Routine |
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