- Food storage containers identified with common name of food
Observation:Sugar working container is not labeled with common name.
- Sanitizers
Observation:1)Bleach sanitizer in excess of 100 ppm, must dilute to 50-100 ppm chlorine. 2)No quat detected in the spray bottles, must have at 200 ppm.
- In-use utensils, between-use storage
Observation:1)Ice scoop handle touching ice, must store inverted out of ice, placed on holder now. 2)Using round portion cup for scoop in sugar, must use utensil with handle and keep inverted out of product.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Data sticker worn and no longer fully readable for temp and chlorine needed for proper operation, replace sticker.
- Air drying of equipment and utensils
Observation:Started to wipe wet containers with cloth towel at warewashing area, must allow to fully air dry before stacking. If needed for usage and still wet, wipe with disposable towel.
- Equipment and utensils-durability and strength
Observation:Has at least one homestyle refrigerator, when needs replace must provide commercial grade refrigerator to ensure proper cooling of PHF. 2)Using home style roasters to reheat soup and chili, must use more rapid method such as stove top or microwave, to help reheat foods more quickly. Provide warming units intended for reheating, if choose this method. Roasters should be used for hot holding only after reaching the proper temp with cooking or reheating.
- Food storage - preventing contamination from the premises
Observation:Cases/containers of food on floor in walk in coolers and dry storage, must store all foods at least 6 inches off floor.
- Cleanability of floors, walls, and ceilings
Observation:1)Floor of walk in cooler holding liquor is wooden and has bare wood showing through, must provide a more durable surface such as commercial vinyl or stainless. 2)Ceiling tile missing cut out areas over food areas in kitchen, must replace so have all surfaces smooth, cleanable and nonabsorbent.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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12/12/2014 | Regular |
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer line was not puling chemical. Primed. Unit now dispensing adequate santitizer. Use test strips to ensure unit is properly dispensing adequate sanitizer during cycles. CORRECTED ON SITE.
- Cleanability of floors, walls, and ceilings
Ceiling above electric pizza oven is burned and no longer cleanable. Replace with a smooth and easily cleanable surface.
- Roasts held at a temperature of 130°F or above
Reach-in cooler near grill was 45 degrees on top and 54 degrees on bottom. Coleslaw and sour cream an top ranged 41-43 degrees. Sauces on bottom temp was 50 degrees. F. tried to turn down temp, no change. Service has been called. Potentially hazardous food were discarded. DO NOT USE UNIT UNTIL PHF CAN BE MAINTAINED 41 DEGREES OR BELOW. Physical re-check.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Remove blue attachment on pop nozzle and clean (heavy growth in area). 2) Clean food debris in reach-in freezer storing pizza crust and no top of unit. 3) Clean plastic food tubs and dishes on White painted wood shelving near pizza cooler. 4) Defrost reach-in cooler (GE) behind bar. 5) Replace torn door gasket for right side of reach-in cooler near grills. --Maintain damp cloths in sanitizer solution when not in use, or if using spray bottle use disposable towels.
- Food storage - preventing contamination from the premises
bUckets of food items stored on floor in walk-in freezer. All food and food items must be stored at least 6 inches off the floor for easy cleanaing and food protection.
- Storage and maintenance of wet and dry wiping cloths
Maintain damp cloths in sanitizer solution when not in use, or if using spray bottle use disposable towels.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs stored above cheese and sandwiches in reach-in cooler near grill. Store raw eggs below any ready-to-eat foods to prevent cross-contamination. CORRECTED ON SITE.
- Laundry facilities
requirement, location, and use
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10/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Stone City General Store, 12612 Stone City Rd, Anamosa, IA 52205 »