- 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: Thermometers are needed in tall glass door reach-in and in salad reach-in.
- Compliance with submitted HACCP plans and approved variance procedures
Observation: As per your procedures the block of sliced cheese shall be date and time stamped at room temp and it was not. Cheese was discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - the ice scoop in the drive thru ice bin, interior of most reach-in units including the gaskets, interior of ice machine, chocolate syrup edges, drive thru and self service pop dispensers, where pitcher for coffee area is cleaned, ice cream cone dispenser,bottom area of ice cream dispenser.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor needs cleaning under both fryer areas
- Food is properly identified and monitored
Observation: The sliced cheese, and shredded cheeses at room temp are not time marked as your procedures say. Cheeses were discarded and the new cheese was properly marked.
- Storage of clean equipment and utensils
Observation: Do not store extra squirt bottles in cardboard box.
- 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: The reach-in where the salad ingredients are kept the yogurt is 44F - shall be 41F or below.
- Separation from food, equipment, utensils, linens, and single service
Observation: Fryer cleaner found on shelf over fry basket and milk system cleaner found next to latte machine. Toxics were moved
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the rack next to the ice cream machine, the racks that the coffee toppings are in, the bottom of the shake mixer, under the latte machine, next to the coffee machine, the hinges on the bottom of the ice cream dispenser.
- In-use utensils, between-use storage
Observation: Do not store ice scoop in drive thru ice bin laying in the ice - the handle shall be extended out of the product. This was observed 3 times during the inspection. Also scoop for sliced onions in fridge shall be stored with the handle extended out. Corrected.
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07/02/2014 | Routine |
- Eating, drinking, or using tobacco
Observation:Employee observed chewing gum. Employee drinks were found on prep table - they were discarded.
- 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: Sausage gravy 125F in hot holding unit - food was reheated to 165F and more hot water was placed in waterbased unit.
- Food temperature measuring devices are provided and readily accessible
Observation:Thermometers are needed in some refrigeration units.
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01/17/2014 | Routine |
Restaurant representatives - add corrected or new information about Mcdonalds, 1733 E Kimberly Rd, Davenport, IA 52807 »