- Foods prepared in a private home may not be used of offered for human consumption
Observation: Taco meat prepared in home and brought to establishment. Taco meat was discarded in the garbage.
- Food is properly labeled
Observation: Sandwiches prepared on site are not labeled with ingredients, manufacturer info, or quantity.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink blocked by single use items. Single use items moved so access to handsink is not restricted.
- Storage of clean linens, single-service, and single use articles
Observation: Single use items stored on the floor of the storage room.
- 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: Diced tomatoes in the prep table with a temperature of 51*. Tomatoes discarded accordingly.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths used for counters and equipment not stored in sanitizer solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving in the walk in cooler is soiled.
- Light bulbs, protective shielding
Observation: Lights over self serve island are not shielded.
- Food properly labeled with major food allergens
Observation: Sandwiches prepared on site are not labeled with major food allergens.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Rodent droppings on the floor in the storage room. No other signs of rodents seen during inspection. Pest management company's last visit was on 4/22/15. Dust accumulation on the ceiling, walls, and fan covers in the walk in cooler. Wall and floor near broaster is soiled with grease and food debris.
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05/05/2015 | Regular |
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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04/09/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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04/09/2013 | Routine |
- Other personal care items - storage
Ceiling in bad repair in kitchen and in can room. Flannel shrits hanging on rack in kitchen. Floor under racks in walk-in soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of cappuccino machine soiled *.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling in bad repair in kitchen and in can room. Flannel shrits hanging on rack in kitchen. Floor under racks in walk-in soiled.
- Dispensing of single-service and single-use articles
Plastic utensils in kitchen not dispensed by handles.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs stored on top shelf in walk-in cooler.
- Miscellaneous sources of contamination
Insulation hanging out of ceiling in food prep areas.
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in pizza prep table.
- Packaged foods shall comply with standard of identity requirements
Cheesecake and pudding prepared and pacakged onsite, do not have ingredients listed on containers, nor contact information.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Taco meat that has been cooked, cooled and reheated was put into crock pot at 5:00 am. At 9:05 am taco meat was at 125 degrees - disposed of a time of inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Using crock pot to reheat cooked taco meat.
- Designated areas for employees
use of designated areas by employees
- Hand drying provided
No paper towels at handsink in kitchen.
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03/20/2013 | Routine |
- Miscellaneous sources of contamination
Insulation hanging out of ceiling in food prep areas.
- Dispensing of single-service and single-use articles
Plastic utensils in kitchen not dispensed by handles.
- Designated areas for employees
use of designated areas by employees
- Other personal care items - storage
Ceiling in bad repair in kitchen and in can room. Flannel shrits hanging on rack in kitchen. Floor under racks in walk-in soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of cappuccino machine soiled *.
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in pizza prep table.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Taco meat that has been cooked, cooled and reheated was put into crock pot at 5:00 am. At 9:05 am taco meat was at 125 degrees - disposed of a time of inspection.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Using crock pot to reheat cooked taco meat.
- Hand drying provided
No paper towels at handsink in kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling in bad repair in kitchen and in can room. Flannel shrits hanging on rack in kitchen. Floor under racks in walk-in soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs stored on top shelf in walk-in cooler.
- Packaged foods shall comply with standard of identity requirements
Cheesecake and pudding prepared and pacakged onsite, do not have ingredients listed on containers, nor contact information.
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03/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Petro & More, 12735 Us Hwy 61, Grandview, IA 52752 »