- Test kit provided and used to measure sanitizing solution concentration
Observation: No bleach based test strips for measuring bleach sanitizer.
- Sanitization methods - hot water, chemical
Observation:Kitchen and bar mechanical wash machines at 0ppm bleach based sanitizer at 110 degrees F. PIC made phone call for service during inspection and shall utilize 3-compartment warewashing sinks in both areas w/ bleach based sanitizers as required by code. Corrected during inspection.
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02/25/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: Employee added shredded cheese on lettuce salad with bare hands. Corrected on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Warewashing machine not dispensing sanitizer. Unit was primed. Corrected on site.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on site.
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11/26/2014 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths on counters were not being stored in sanitizer buckets between use. Corrected on site.
- 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: No thermometer in reach-in salad/dessert cooler.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw pork in walk-in cooler. Corrected on site.
- 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: Potato salad in top well of cooler was 49.5F. It was disposed of. Corrected on site.
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07/29/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/26/2013 | Routine |
- Food storage - preventing contamination from the premises
Raw chicken on floor of walk-in . Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Prep Cooler Reach in cooler
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03/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Dixie Quicks Luncheonette Inc, 157 W Broadway, Council Bluffs, IA 51503 »