Material characteristics of non-food contact surfaces Observation: Sealant on novelty freezer doors are rough.
Prohibiting animals Observation:Water dish and pet food present outside back door.
Drying mops Observation: wet mops stored in mop sink handle up. Manager moved to mop bucket to air dry.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Undercarriage of ice barrier is soiled. Hard water buildup on outside of door and interior equipment. Dispensing nozzles of pop machine are soiled.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Temperature of beans in hot hold was 118 degrees. Shredded chicken temperature noted at 124 degrees. Turned temperature up on hot table.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Sun tea stored outside facility on crate exposed to dust and debris.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation:Thermometer in milk cooler read 1 to 2 degrees off. Demonstrated calibration on site.
Using a handwashing sink- operation and maintenance Observation: Hand washing sink used as equipment storage. Instructed not to store dirty silverware in sink and move condiments to alternate location.
When to wash Observation:Employee handled raw beef and did not wash hands before changing task. Corrected by instructing employee to wash hands.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
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