- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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08/24/2015 | Follow Up LOC |
- Posting of a valid license
Observation: posted license expired May 24, 2015. Please post current license
- Warewashing equipment
cleaning agents and wash solution temperatures
- Capacity, availability, and pressure of hot and cold water
Observation: hot water heater doesn't appear to be working today
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hot water not available at hand washing sink
- Outer openings are protected
Observation: door should remain closed to deter insects and rodents from entering unless a screen door is installed
- Test kit provided and used to measure sanitizing solution concentration
Observation: quat test strips needed to check sanitizer level once mixed
- When to wash
Observation: be sure to wash hands in between tasks and when changing gloves
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: because there were violations of Food Code last year a Certified Food Safety Manager is required at this establishment before the next pool season begins
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08/11/2015 | Regular |
| No violation noted during this evaluation. | 06/22/2014 | Follow Up LOC |
- Posting of a valid license
Observation: license posted expired on May 24, 2014. Please renew or post current license
- Using a handwashing sink- operation and maintenance
Observation: hand sink has some sort of clog and is not in working order
- 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: refrigerator was 52.1 deg today using my digital stem thermometer. Should be 41deg or less. No unit therm to compare with
- Hand drying provided
Observation: paper towels needed at hand sink
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: dishes and utensils were not being sanitized today.
- When to wash
Observation: did not observe any handwashing today. Food handlers should be washing hands before putting on gloves to handle food
- Handwashing cleanser, availability
Observation: hand soap is needed at the hand sink
- Mechanical ventilation
Observation: it was very smoky inside today. There should be adequate ventilation to the outside
- 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.
Observation: refrigerator needs a thermometer to ensure it is working properly
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06/17/2014 | Routine |
- 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
reheating should be done in the microwave or on the stove burner and not in crock pots. Crock pots are designed to hot hold foods only and not reheat quickly enough. Taco meat and cheese were heated in microwave. Corrected on site.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
both thermometers in fridges showed 20deg but both units were 40deg. May be broken.
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07/02/2013 | Routine |
Restaurant representatives - add corrected or new information about City Of Reinbeck Concession Stand, 1011 Park St, Reinbeck, IA 50669 »