| No violation noted during this evaluation. | 09/24/2014 | Follow Up LOC |
- 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: 1) Condiment cooler upstairs held 46*F, defrost/repair or replace. Do not store potentially hazardous food in cooler until can maintain 41*F or below. 2) Cheese/ meat cooler in kitchen area cheese 44*F. Turned cooler down. Repair to maintain food 41 degrees or below at all times.
- Equipment location, installation, repair, and adjustment
Observation: Meat slicer hand guard spikes are worn down. Replace guard.
- Sanitization methods - hot water, chemical
Observation: 2 quat spray bottles did not test for sanitizer. Replaced with new qut solution. Must maintain 200ppm.
|
08/22/2014 | Routine |
- Utensils and pressure measuring devices maintained
1) Several spatulas were melted ad not longer cleanable. Discarded. Corrected on site. 2) Microwave has slight food build-up 3) Catch pan for broiler has burnt food debris build-up, 4) Bottom inside reach-in cooler in main kitchen area has spilled food build-up 5) meat slicer used for cheese has food build-up on back of blade. Clean and sanitize all food contact surfaces as often as necessary to prevent food contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Several spatulas were melted ad not longer cleanable. Discarded. Corrected on site. 2) Microwave has slight food build-up 3) Catch pan for broiler has burnt food debris build-up, 4) Bottom inside reach-in cooler in main kitchen area has spilled food build-up 5) meat slicer used for cheese has food build-up on back of blade. Clean and sanitize all food contact surfaces as often as necessary to prevent food contamination.
|
12/05/2013 | Routine |
- Plumbing system repaired according to law
Loosen cold water handle for sanitizer basin of 3 compartment sink near dishmachine.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean back and around meat slicer. (used for cheeses) --Clean under storage racks in dry storage area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Storing raw meat above ready-to-eat foods. Must store raw meat below ready-to-eat foods. For raw meat storage it is ideal to keep Chicken on bottom, pork/beef, then fish on top. Handout given. Corrected.
- Food employees hair is effectively restrained
When handling food must wear adequate hair restraint. Hair pulled back is not an effective hair restraint. (ex. hat, hair net, visor, bandana)
- Hand drying provided
Provide paper towel for dispenser at handsink near dishmachine.
- Sanitizers
Usiing 3 tablets for bar glassware sanitizer. Tested over 400ppm. Manufacturers instruction call for 1 tablet. Corrected
|
06/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Teddy's Barn & Grill, 14575 Co Home Rd E-23, Anamosa, IA 52205 »