- Sanitizers
Observation: Sanitizer was tested too high at time of inspection. Sanitizer remade at time of inspection.
- Drying mops
Observation: Mop was observed bunched up in the ringer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Black utensil holders (under main prep table) have become soiled.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee reporting agreements were not in place at the time of inspection. Given today.
- Established procedures for responding to vomiting and diarrheal events
Observation: Vomiting and diarrheal procedure was not established at time of inspection. Given today
- Toilet room
receptacle, enclosed, fixtures clean
- Cutting surfaces maintained
Observation: Prep table cutting board has become scored and stained.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Did not have test strips to check concentration of sanitizer on site.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink had dirty dishes inside (knives,piping tips, etc).
- Food temperature measuring devices are provided and readily accessible
Observation: GE cooler by the bathrooms does not have a thermometer inside.
- Food employees hair is effectively restrained
Observation: Employees are preparing food without proper hair restraint.
- Plumbing system maintained in good repair
Observation: Hand washing sink in kitchen leaks from faucet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Crate of eggs was stored above containers of sour cream in GE fridge by the bathroom.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Do not have a CFPM on staff. Given the info for a local class today.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat TCS (time/temp control for safety) food was found without a date mark (cooked meat, cheese, lettuce, soup, milk, etc.).
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11/19/2015 | Regular |
- Posting inspection reports
Observation: Most recent inspection not posted. Must post license AND most recent inspection in public view.
- Hand drying provided
Observation: Hand sink missing paper towels. Provide proper hand drying to prevent re-contaminating hands after washing.
- Backflow protection
air gap, device standard, when required
- Equipment and utensils are adequately rinsed after washing
Observation: Facility setting up 3 compartment sink as rinse, wash, then sanitize. Must 1) Wash with soapy water, 2) Rinse of soap, then 3) fully submerge in sanitizer solution for 30 seconds and air dry. Must rinse off soap before sanitizing to prevent sanitizer deactivation. If need a sink to pre-wash, use middle rinse compartment. Corrected on site with education.
- Food employees hair is effectively restrained
Employees have hair pulled back in hair tie. Must wear a hat, hair net, visor, or bandana to effectively restrain hair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Clean inside top and around both microwaves. 2) Clean inside all reach-in fridge and freezer units. Clean as often as necessary to prevent food build-up and contamination.
- Cleaning of cooking and baking equipment
Observation: 1) Clean stove top for white oven, 2) Clean multi-crock pot unit. Clean as often as necessary to prevent food contamination and build-up.
- Capacity, availability, and pressure of hot and cold water
Observation: Cold water line turned off for hand sin kin kitchen area due to leak. Repair leak to ensure proper water temp for hand washing.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink had knives in sink. Hand sink must be used for hand washing only. Restricted use. Correct on site with education.
- Food storage containers identified with common name of food
Observation: Provide label for flour bin. Label all working containers with common name of food item.
- Eating, drinking, or using tobacco
Observation: Employee drinks did not have lids in kitchen area. Must provide lids to prevent spills from contaminating food.
- In-use utensils, between-use storage
Observation: Ice scoop handle sitting directly in ice. Must invert handle or keep on a cleanable surface outside of ice when not in use.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: Single service bowls sitting directly in mop sink. Must store in area away from possible contamination and make mop sink easily accessible to properly dispose of mop water.
- Storage and maintenance of wet and dry wiping cloths
Observation: Many damp wiping towels sitting around kitchen area. Damp towels must be stored in sanitizer solution when not in use or discarded to wash. Damp towels have potential for microbial growth.
- Plumbing system maintained in good repair
Observation: No stoppers available for use to properly set up 3 compartment sink (still in package). Must provide to ensure ware washing is set up correctly and utensils are properly washed and sanitized. Corrected on site.
- Outer openings are protected
Observation: Gap around vent for large oven. Seal gap in wall to prevent out door pests from entering facility.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean flour debris off big blue bins.
- Sanitization methods - hot water, chemical
Observation: Using 409 and chlorox disinfectant. Both not "food grade" sanitizers. Must use a restaurant or food grade sanitizer on food contact surfaces in kitchen area to prevent toxic solution contaminating food. Suggest using tablet sanitizer solution in ware washing sink and providing a sanitizer bucket or spray bottle for kitchen counter tops and cutting boards. Corrected on site with education.
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04/22/2014 | Routine |
Restaurant representatives - add corrected or new information about Baked Inc, 101 N Main St, Monticello, IA 52310 »