Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Multiple items in reach in refrigerator and downstairs refrigerator not date marked. Corrected on site.
Bare hand contact with ready to eat foods Observation: Observed bare hand contact from PIC with raw onions for sandwiches and toast. Corrected on site.
10/17/2014
Regular
Miscellaneous sources of contamination Observed ice cream scoops stored in stagnant 80* water. Scoops must be kept cold (41* or below) hot (135* or above) or dry between uses and cleaned & sanitized every four hours.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Keep raw shell eggs stored below ready to eat foods in reach-in cooler. Corrected onsite.
Food temperature measuring devices are provided and readily accessible Thin probe tip sensitive digital thermometer is required for use on thinly cooked foods such as burger patties.
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