Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Need to datemark roast beef and other prepared foods that last more than 3 days.
Equipment and utensils are adequately rinsed after washing Observed triple sink with rinsing happening at the last step. Corrected at time of inspection.
Disclosure of menu items offered or served raw or undercooked Consumer advisory is not posted on menu board or on table menu.
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 Obseved potatoes and roast beef being reheated in hot holding unit. Moved to reheat in oven t o 165 at time of inspection.
Foods are cooled using appropriate methods Observed chicken cooling in large containers. Moved to shallow pan at time of inspection and cooled below 70.
The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Based on issues observed during inspection recommend that person in charge take food safety course within the year.
Food temperature measuring devices are provided and readily accessible Need thin tipped probe type thermometer for checking temperature of cooked foods, reheating and cooling.
Restaurant representatives - add corrected or new information about Queen Beans, 522 N Clark St, Carroll, IA 51401 »