- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan covers in the walk in cooler have dust buildup and must be cleaned.
- Safe, unadulterated, honestly presented
Observation: Gallon containers of BBQ sauce, tartar, and dressing were found in a puddle of spilled waste from the pop machine drain line. Food may not be stored under the drain line to prevent contamination. Containers were discarded at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Food was stored on the floor in the walk in cooler and walk in freezer. All food/food items must be stored at least 6 inches off the floor.
- Hand drying provided
Observation: Kitchen hand sink did not have paper towels provided. Must have hand drying method provided at all hand sinks used by food service employees.
- Miscellaneous sources of contamination
Observation: Pizza freezer has ice buildup on the inside. Ice buildup must be removed and cleaned due to not being from a potable source.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some food items were labeled without using the day of prep/opening as the first day of holding. When date marking the first day of prep/opening must be used as the first day on date mark. Date mark= day of prep/opening + six days.
- Drying mops
Observation: Mop was bunched up in the mop sink. When not in immediate use the mop must be allowed to air dry by inverting handle, hanging on rack, draping over side, or other means.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of cheese (5/10) and roller ribs (5/26) were held past shelf life. TCS (time/temp control for safety) food may only be held for 7 days starting from the day of prep/opening. Discarded at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Popcorn kettle has become soiled and must be cleaned.
- Smoke free air act
Observation: Official no smoking signs were not posted at each entrance.
- Material characteristics of non-food contact surfaces
Observation: Laminate shelving opposite the hot line (kitchen) is in poor condition. Laminate must be replaced or repaired to prevent buildup of bacteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Walk in freezer floor has become soiled and must be cleaned.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items in the kitchen were directly on the floor. All food/food items must be stored at least 6 inches off the floor to prevent contamination.
- Cleanability of floors, walls, and ceilings
Observation: Drain line holes by the utility sink must be sealed and the cove base in the same area must be re-anchored to the wall.
- Light bulbs, protective shielding
Observation: Lights in the back dry storage area do not appear to be shatter resistant or have an adequate cover. Must provide one or the other to prevent contamination.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles were found above food/food items in the kitchen (above Pizza freezer), and in the back dry storage area (by door). All chemicals must be stored below food/food items to prevent contamination.
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06/02/2015 | Regular |
- 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: Cut tomato was temped at 58.7*F on service counter. All potentially hazardous food must be cold hold at 41*F or below. Add more ice on the bottom of food container to keep food cold, or use 4 hour time control to prevent bacteria. Must wrote a time control procedure if decided to use time to control the risks.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Pizza was temped at 127*F in hot holding equipment. Store employee reported that the pizza oven may not work properly. They are going to fix it.Discarded all pizzas. Meat pizza must be cooked to 165*F and holding at 135*F or above. Check cooking temperature after cook, and monitor hot holding temperature more frequently.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two chemical bottles were stored on the top of reach-in freezer nearby three compartment sink. All chemical items must be store separated from food and food contact surfaces.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in both walk-in cooler and walk-in freezer. Food must be stored 6" off the floor to prevent contamination. Truck came in this morning. REPEAT VIOLATION.
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food.
- Equipment location, installation, repair, and adjustment
Observation: Most door gaskets in retail area are torn. Replace as needed.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer was tested lower than 100ppm. The dispenser were not working properly. May not use dispenser until dispenser is fixed. The concentration of QA must be maintained between 200 to 400ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Reach-in freezer near by three compartment has food buildup on both inside and outside of freezer. Clean more frequently to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall good date marking. Observed an opened egg salad were not date marked in walk-in cooler. All potentially hazardous food must be date marked after opened or cooked if not used within 24 hours.
- Storage of clean equipment and utensils
Observation: Several single service items were stored on the floor in kitchen. Must be stored 6" off the floor.
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04/21/2014 | Routine |
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