Manual warewashing sinks requirements Observation: No 2 or 3 compartment sink for food prep.
11/14/2014
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Discharge from eyes, nose, and mouth
Preventing contamination from equipment, utensils, and linens
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
03/22/2013
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw animal species not adequately separated during storage/preparation/holding/display - Raw breaded Tenderloins stored under raw Ground Beef - switched - Corrected at time of inspection
Food temperature measuring devices are provided and readily accessible Missing thermometer in small Cook line refrigerator.
Manual warewashing sinks requirements No two or three compartment sink for food preparation - EXISTING.
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