Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The floor in the kitchen especially beneath equip needs to be thoroughly clean.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Bread slicer must be cleaned and sanitized at least once per day.
Multiuse food contact surfaces are cleanable Observation: Cutting boards in the kitchen and produce area needs to be resurfaced or replace.
Outer openings are protected Observation: Overhead delivery door needs to be kept closed to avoid pest from entering the building.
Food storage - preventing contamination from the premises Observation: Cinnamon rolls in box stored on the floor of the walk in cooler.
Multiuse food contact surfaces are constructed of safe materials Observation:Meat slicer in the kitchen need a new blade(Beginning to chip)
Bare hand contact with ready to eat foods Observation: Observed employee slicing cheese handling cheese with bare hands.
Dispensing of single-service and single-use articles Observation:Plastic utensil must be stored to prevent contamination by the public. (utensils should be dispensed or store where handles are handled only.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Sliced deli meat (loaf ham) is good up to 7 days from the date of opening. Deli meat should have been frozen or discarded on the 7th day.
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