Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Two cartons of raw shell eggs stored above ready to eat food items in the white frige by the hand sink. Eggs moved and stored in the bottom shelf by PIC.
In-use utensils, between-use storage Observation: Ice scoop stored on top of the ice machine. Store scoop in a clean protected location. PIC moved the scoop into a clean pan.
Storage of clean linens, single-service, and single use articles Observation: Boxes of single service items stored on the floor in the back room. PIC placed pop crates under the boxes.
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: No thermometer available in the white frige by the hand sink. A thermometer was placed inside the cooler.
07/28/2014
Routine
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
09/23/2013
Routine
Posting of a valid license
Food employees hair is effectively restrained Food employee was not wearing hair restraint while handling food product such as hot dog.
Linens- cleaning and storage Observed single-use forks stored in different directions in plastic container next to cookies.
Roasts held at a temperature of 130°F or above Observed BBQ Pork hot holding at a temperature of 102*F and BBQ Chicken at 109*F.
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