Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: Thermometer missing from sandwich station prep cooler. Staff place thermometer in unit.
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: Bottom draw of pizza prep table holding beef and chicken holding at 44-46F. Temp decreased in unit. Items discarded. Salad station (tomatoes, lettuce) holding at 42-43F. Unit temperature decrease and food returned to below 41F. Sauces in Expo station holding at 68F. Sauces discarded. Dressings in dressing holding unit holding at 58F. Dressings discarded.
Established procedures for responding to vomiting and diarrheal events Observation: Noro clean up procedure not on site. Procedure hung on bulletin board.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: Employee illness reporting agreement not signed by employees and kept on site.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Can opener blade with visible soil. Opener ran through dish machine.
Air drying of equipment and utensils Observation: Cups for soda stacked wet. Staff separated cups to air dry.
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