- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed no datemarking - guidance document left for reference and follow-up is needed for corrective action.
- Variance obtained for specialized processing methods
Observed Turkey & Dressing in Reduced Oxygen Packages (ROP) that were vacuum sealed onsite and does not comply with food safety laws. Product was removed for sale and cannot be served to the public. Alternatively, ziplock bags can be used due to oxygen availability.
- Operational procedures and training program in place
Observed Turkey & Dressing in Reduced Oxygen Packages (ROP) that were vacuum sealed onsite and does not comply with food safety laws. Product was removed for sale and cannot be served to the public. Alternatively, ziplock bags can be used due to oxygen availability.
- Food temperature measuring devices are provided and readily accessible
Thin probe tip sensitive digital thermometers are needed in both kitchens for use on thinly cooked foods.
- Food shall be obtained from sources that comply with law
Observed Turkey & Dressing in Reduced Oxygen Packages (ROP) that were vacuum sealed onsite and does not comply with food safety laws. Product was removed for sale and cannot be served to the public. Alternatively, ziplock bags can be used due to oxygen availability.
- Cleanability of floors, walls, and ceilings
License was approved with the stone wall in the catering kitchen and is not considered easily cleanable.
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test strips are needed for checking proper concentrations in both kitchens.
- Maintaining premises free of litter and unnecessary equipment
Remove unnecessary articles in the catering kitchen so that there is access for cleaning all areas of the floor.
- Roasts held at a temperature of 130°F or above
Observed reach-in refrigerator in catering kitchen not working properly - holding cheesy potatoes and cooked hamburgers at 53* and were disposed of, raw poultry and brats were relocated.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Zero ppm chlorine sanitizer at the warewash machine in the catering kitchen. Ware is to be manually sanitized until repairs are made.
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09/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Clayton Ridge Farm, 531 S River Park Dr Po 1013, Guttenberg, IA 52052 »