- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
|
10/29/2013 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
critical: can opener needs to be cleaned after every use and run through wash, rinse and sanitize at least once per day. non-critical: table in middle of kitchen needs resurfaced if used for food prep as varnish is peeling extensively. Plastic spoons in ice cream shoppe should be stored with handles up.
- Handwashing cleanser, availability
hand soap needed in employee restroom off the kitchen.
- Dispensing of single-service and single-use articles
critical: can opener needs to be cleaned after every use and run through wash, rinse and sanitize at least once per day. non-critical: table in middle of kitchen needs resurfaced if used for food prep as varnish is peeling extensively. Plastic spoons in ice cream shoppe should be stored with handles up.
- Multiuse food contact surfaces are cleanable
critical: can opener needs to be cleaned after every use and run through wash, rinse and sanitize at least once per day. non-critical: table in middle of kitchen needs resurfaced if used for food prep as varnish is peeling extensively. Plastic spoons in ice cream shoppe should be stored with handles up.
- Food temperature measuring devices are provided and readily accessible
two slide door cooler needs thermometer
- Cleanability of floors, walls, and ceilings
missing floor tiles in kitchen need repaired so floor is smooth and easily cleanable.
- Roasts held at a temperature of 130°F or above
Monster Cooler in kitchen was 47deg today using my digital stem thermometer.
- Plumbing system repaired according to law
hot water needs repaired in employee restroom off the kitchen
|
09/05/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
03/18/2013 | Routine |
- Common name-working containers
label spray bottles so food and non food items are not confused.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
PHF not reheated to 165 within 2 hrs. Steam table items should be reheated to at least 165 before placing in steam table for hot holding.
- Cleanability of floors, walls, and ceilings
Kitchen
- Roasts held at a temperature of 130°F or above
Steam table needs to be turned up. At time of inspection soup was 122deg, chili was 118deg and cheese sauce was 118deg. Should be at least 135deg or more.
|
03/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Sharkys Fun House, 2223 College, Cedar Falls, IA 50613 »