Material characteristics of non-food contact surfaces Observation: Do not use bare wood strip as a means of repair for gaskets on walk ins.
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 Observation: Breakfast sandwiches 80 Deg F, no time logged in cooling chart when they were put in reach in. Discarded.
06/24/2015
Regular
No violation noted during this evaluation.
12/22/2014
Regular
No violation noted during this evaluation.
06/10/2014
Routine
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
11/20/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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