- Light bulbs, protective shielding
bare bulbs in freezer near fryer
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
- Food employees hair is effectively restrained
- Toilet room
receptacle, enclosed, fixtures clean
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Evidence of inadequate ventilation over fryer- household vent installed, no ansul ...large amount of greasey/fuzzy accumulation on ceiling, fans (both floor and ceiling)
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
- When to wash
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Roasts held at a temperature of 130°F or above
--internal temp of some items in pizza prep 44-45F. staff was not able to locate a stem thermometer to monitor internal temps of cold (or hot hold items)
- Cleanability of floors, walls, and ceilings
bare bulbs in freezer near fryer
- Handwashing signage
signage is needed for the restroom "employee's must wash hands before returning to work"
- Food temperature measuring devices are provided and readily accessible
- Miscellaneous sources of contamination
Many areas of store have food related items that are subject to miscellaneous sources of contamination. Food and food containers need to be protected from conatamination and debris. Also, cheddar cheese balls were placed next to the handwash sink. A splash guard needs to be installed in this area.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
cooler area that stores eggs and raw bacon needs to rearranged. Raw animal products need to be located below and away from ready to eats such as the margarine and milk.
- Plumbing system repaired according to law
- Service sink required
- Sanitization methods - hot water, chemical
Although dishes were in the process of being washed, no sanitizers was available in the third bay of the sink. Quat test strips are available. If however, bleach is going to be used....then ensure proper test strips are available for them as well.
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05/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Pronto Market, Hwy 150, Hazleton, IA 50641 »