- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
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11/02/2015 | Follow Up LOC |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Common name-working containers
Observation: several spray bottles need labeled again as it has worn off
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Observation: non public water is used (well water) and should be tested on a regular basis. Well needs to get registered with the DNR as a Transient Non-Communal Water system.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: improper separation of meats observed in coolers. Chicken should be on bottom, then ground meats, then whole muscle meats on top of that.
- Material characteristics of non-food contact surfaces
Observation: shelves in dry storage room off kitchen need refinished or repainted so they are smooth and easily cleanable
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09/25/2015 | Regular |
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: thermometer in fridge at waitress station is about 20 deg too warm and is inaccurate.
- Cleanability of floors, walls, and ceilings
Observation: floor under mats in bar area needs replaced as it is no longer smooth and easily cleanable. Blue shelves in storage room need replaced so they are smooth and easily cleanable.
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10/22/2014 | Regular |
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
Food stored in fridge should be adjusted so poultry is on bottom, then ground meats, then whole muscle meats, then cooked foods, with raw RTE foods on top. At time of inspection there was ground meat on top of sauces and other RTE food.
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11/26/2013 | Routine |
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