- Plumbing system maintained in good repair
Observation: Hand sink in server station was not being used per drain line is leaking. Service has been called.
- Demonstration of Knowledge
Observation: Facility manager and kitchen manager were not able to adequately demonstrate knowledge of reheating, cold hold, hot hold, when to wash hands.
- 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: Thermometer in cold hold unit was assembled incorrectly (number were backwards) not accurately presenting the correct temperature.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several cleaning towels sitting out of sanitizer bucket, laying on cutting board. Moved.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Processed pre-cooked taco meat was being reheated in hot-hold unit. Half of the bag was sitting out of the pan at room temp, bog was not fully submerged. Bags were put on larger pan and placed on stove top to reheat to 165*F.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Large ice machine had mold growth on ice chute inside machine.
- 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: 2 cold hold units in cook line area were over 41 *F. Deli meat 48*F, cheese 51*F, pico 52*F. All food that needed to be 41*F or below was discarded during inspection. CSI service came out during inspection.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Both hand sinks in cook line area were blocked with food and sanitizer buckets, no soap was provided for either sinks. Areas were cleared during inspection and soap provided.
- When to wash
Observation: Kitchen manager was not washing hands when changing tasks. Touched raw beef then changed gloves when handling bread. No hand washing observed during inspection. Educated when to wash hands with employee.
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02/18/2016 | Regular |
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