- 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: Lettuce on salad bar held at temperatures ranging between 47*F and 51*F. Corrected by disposing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior of microwave, door handles, and shelves where handled to push soiled.
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04/16/2015 | Regular |
- Indoor and outdoor surfaces
Pieces of ceiling pannel chipping(Keep smooth)
- Cleanability of floors, walls, and ceilings
Pieces of ceiling pannel chipping(Keep smooth)
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Cooler door not tight fittingCheck door latch-Corrected atvtime of inspection & being monitored
- Food storage containers identified with common name of food
Large container on shelf need labeled
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
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10/24/2013 | Routine |
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