Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Boxes of raw fish stored over prepared foods in walk in cooler. Fish moved at time of inspection.
Maintaining premises free of litter and unnecessary equipment Observation: Bakery area used as storage. Unnecessary equipment shall be removed.
Single -service and single-use articles may not be reused Observation: Mini foil loaf pans are being reused. Single service articles may only be used one time. Discarded pans at time of inspection.
PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding Observation: Ribs and chicken were placed in the hot case for reheating. Did not reach 165* within 2 hours. Products were discarded at time of inspection.
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: Cooked chicken hot holding in hot case at 95*- 125*. Reheated at time of inspection.
Equipment location, installation, repair, and adjustment Observation: Meat Dept. 3 compartment sink missing a drain plug making one sink unusable. Part is on order and temporary washing procedures are approved until repaired.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Meat Department- in house smoked meats were given a 14 day shelf life. Commercially prepared meats that were repackaged were given a 14 day shelf life. Shelf life shall not exceed 7 days. Items pulled from shelves and datemarked with the appropriate dates.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Deli- opened deli meats not datemarked. Discared.
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