- Disclosure of menu items offered or served raw or undercooked
Observation: New menu not created yet. When new menu is made, all items that can be under-cooked will need to be asterisked. Will be done with new menu next year.
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09/30/2014 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Manager showed that they have ice paddles for cooling soups but that they are not always used. Manager will hold training with cooks. Also noticed on this inspection that roast was not being properly cooled. Manager put roast into smaller containers to cool more rapidly. Previously 3 roasts in one large container. Gave cooling documentation to ensure correct cooling. Also informed manager I would like a log kept on temperature as its being cooled to prove temperature restrictions are met.
- Disclosure of menu items offered or served raw or undercooked
Observation: When new menu is printed, will have to have all items that can be undercooked marked with an asterisk.
- Cutting surfaces maintained
Observation: Cutting boards still need to be resurfaced or replaced. Currently bleaching the cutting boards and will look to ways or resurfacing.
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02/28/2014 | Physical Recheck |
- Cutting surfaces maintained
Observation: Discolored cutting boards need resurfaced or replaced.
- Disclosure of menu items offered or served raw or undercooked
Observation: Items that can be under cooked need to be marked with an asterisked.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food held longer than 24 hours has not been date marked. Soups, pasta, etc...
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Soups in large containers in walkin cooler. PIC says that they cool soups by letting them sit for a "while" to cool off before putting into walkin cooler. Always kept in large containers and not temped. Informed PIC with proper cooling procedures.
- Eating, drinking, or using tobacco
Observation: Open glasses in kitchen and salad prep area. Corrected on site.
- Miscellaneous sources of contamination
Observation: Money (change) located on cutting board. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwaves in kitchen and front prep area need to be cleaned.
- Drying mops
Observation: Mops need hung up to dry properly.
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02/10/2014 | Routine |
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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09/10/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Menu has consumer advisory but needs asterisk to identify which items may be undercooked.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Area behind fryer needs cleaned. Rest of kitchen could use some general cleaning but is overall clean. --Pop nozzles need cleaned. Microwaves need to be cleaned. Corrected at time of inspection Cutting board in front salad prep area needs repaired or replaced.
- Cutting surfaces maintained
Pop nozzles need cleaned. Microwaves need to be cleaned. Corrected at time of inspection Cutting board in front salad prep area needs repaired or replaced.
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09/10/2013 | Routine |
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