- 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: Tomatoes in the make-table above required temperature, temped at 44 to 45 degrees. Chicken in the meat cooler next to the grill above required temp, temped at 47 to 50 degrees.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine is not sanitizing. Corrected by getting a kink out of the sanitizer tube in the bucket.
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01/28/2016 | Regular |
No violation noted during this evaluation. | 03/05/2015 | Regular |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:front hand sink not easily accessible and with a rag and spatula stored in it. Items were removed and cart was moved.
- Air drying of equipment and utensils
Observation:food contact surfaces not properly air dried before stacking.
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04/16/2014 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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10/03/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Dressings held in countertop well were 29-50 degrees. Products marked "Keep Refrigerated" must be held at 41 or below, unless manufecturer documentation is provided to show product is shelf-stable or marking is for food quality rather than food safety.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishamchine must sanitize at 50-100 ppm (hose was up above product in bucket). Corrected at time of inspection
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09/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Culvers, 1913 S Main Ave, Sioux Center, IA 51250 »