Equipment location, installation, repair, and adjustment Observation: Seal on small mixer is leaking and requires repair.
Food storage containers identified with common name of food Observation: Label bulk bins of flour and brown sugar with name of ingredient.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: ham and turkey in small service deli service refrigerator 46.7, and 49.2 respectively.Food was corrected at inspection. Deli refrigerator may not be used until it is 41 degrees or less.
12/01/2014
Regular
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Left over product must be cooled to 71" F in two hours and down to 41' F or cooler within a total of six hours. Please have staff monitor cooling proceducers and record.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Date labeling of potatoe salad in cooler is reqiired.
Test kit provided and used to measure sanitizing solution concentration please have test kit requirments of sanitizer at facility (3 compartment sink area)
In-use utensils, between-use storage self service area in cafeteria must not have scoops in product between uses.
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