Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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
08/14/2013
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed flour and soil buildup on lids and outer parts of flour bins.
Roasts held at a temperature of 130°F or above Observed mushrooms that had partially cooked were held at room temperature for 30 minutes. Mushrooms were panned and reheated - corrected.
Sanitization methods - hot water, chemical Employees only wash and rinse the large equipment that does not fit into the dishwashing machine - there is no sanitizing step.
Test kit provided and used to measure sanitizing solution concentration There are no test papers for the dishwashing machine (chlorine) and the quat sanitizer used in the three-compartment sink.
Backflow protection air gap, device standard, when required
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