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:Need visible accurate thermometers in all coolers-therms ordered
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Improper storage of raw meat product-corrected at time of inspection
Bare hand contact with ready to eat foods Observation:Observed employee handling ready to eat food with bare hands-mgr talked to employee at time of inspection
equipment food contact surfaces and utensils clean to sight and touch. Observation:Slicer stored dirty-cleaning of slicer scheduled before next use
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