Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: Someone from this establishment must get certified in food safety.
Test kit provided and used to measure sanitizing solution concentration Observation: At the time of the inspection there was no test strips for test the concentration of the sanitizer.
Maintaining premises free of litter and unnecessary equipment Observation: Thoroughly clean the basement and discard unnecessary items that is not being used for the kitchen and bar.
Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation: All cooler doors and seals need to be thoroughly cleaned. In Kitchen and bar area.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The floor in the kitchen especially behind grill and pizza oven need to be thoroughly cleaned. Continue to work on repairing the floor in the kitchen.
equipment food contact surfaces and utensils clean to sight and touch. Observation:The working area in pizza prep section of the kitchen food contact surfaces need to be thoroughly cleaned and sanitized.
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: Food contact surfaces throughout the kitchen need to be thoroughly cleaned. Prep cooler (racks) and cutting board need to be cleaned and sanitized as you work.
12/15/2015
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Thoroughly clean beneath the bar regularly. Clean the floors in the kitchen, especially under equipment.
Storage and maintenance of wet and dry wiping cloths Observation: Be sure to keep wiping cloths stored in sanitary when not being used for food contact surfaces.
12/23/2014
Regular
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Multiuse food contact surfaces are constructed of safe materials
Warewashing equipment cleaning frequency, operation, use limitations, and clean solutions
Plumbing system repaired according to law
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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