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: Reach-in cooler did not have a thermometer. Every cold hold unit must have a thermometer to ensure proper temps. Thermometer placed in unit during inspection. CORRECTED.
Handwashing signage Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Move sign to hand sink.
License required to operate a food establishment Observation: Operating without a license. Owner is responsible for proper licensing and inspections have been completed prior to opening. Future penalties could include payment of double fees.
Food storage containers identified with common name of food Observation: Working container of chicken flavoring was not labeled. All working containers of food that is not easily identified must be labeled with common name. Labeled during inspection. CORRECTED
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: Reach-in cooler had an abient air temp of 56 degrees. Coolers must be able to maintain food at 41 degrees or less. Service called and condenser was cleaned. CORRECTED.
In-use utensils, between-use storage Observation: Bowl being used as scoop in sugar. In use utensils must be stored with their handles inverted to prevent contamination. Removed during inspection. CORRECTED.
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