- 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: single door cooler in meat case room was 56.6deg today. All potentially hazardous food was discarded. Unit will be serviced.
- Hand drying provided
Observation: paper towels needed at bar hand sink by front door
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: hand sink in kitchen should have sign designating for hand washing only
- Storage of clean equipment and utensils
Observation: salad bar utensils should be stored with handles up or all in same direction for sanitary handling and dispensing
- Posting of a valid license
Observation: current food license should be posted in a public area
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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09/28/2015 | Regular |
- Storage of clean equipment and utensils
Observation: cooking and serving utensils should be stored with handles up to keep food contact surface clean
- Miscellaneous sources of contamination
Observation: meat walkin cooler was reorganized so chicken was on bottom shelf and all veggies & cheese were moved to the right side of cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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: veggie skillet cooler was 44deg today using my digital stem thermometer. Unit needs to be adjusted colder.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: mushrooms need visible dirt removed before being offered for human consumption
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Outer openings are protected
Observation: back door on north side of building off the bar needs to have threshold repaired so there is no light shining to keep insects and rodents out
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10/01/2014 | Regular |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
air ducts need to be cleaned in restroom ceilings
- 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.
thermometers should be placed in the warmest part of the cooler and kept accessible at all times to check accuracy of unit at least daily. Most were in back of unit and turned around.
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10/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Rubes Steakhouse, 118 Elm St, Montour, IA 50173 »