- 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.
Observation: No thermometer was observed in the walk-in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Observed test papers used to measure quat sanitizer had been immersed in water and were discolored, no longer able to accurately monitor sanitizer concentration.
- Plumbing system maintained in good repair
Observation:Observed leaks at pot sink drain by dishwashing machine (drain was not connected to sink and was loose), fountain pop ice bin drain (appears to be plugged and was overflowing), and wait station handsink drain (overflowing, may be plugged).
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Observed deli slicer had onion pieces on it, had not been used this morning. Employee cleaned and sanitized the slicer and parts went through the dishwashing machine, corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Observed many foods not labeled with date of preparation, including: cut spinach and lettuce, rice, BBQ chicken, cooked vegetables, and cubed sausage in prep cooler, and boiled eggs, cooked pasta, bags of lettuce, baked potatoes, corned beef in walk-in cooler. Corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Observed foods either not marked with date of preparation or the date on the package was more than 7 days ago, including spinach dip dated 10-5, cooked rice, cooked vegetables, tomato soup, and deli turkey slices dated 10-7. Discarded, corrected on site.
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10/21/2015 | Regular |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/08/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
There is no thermometer in salad prep cooler in kitchen.
- Roasts held at a temperature of 130°F or above
Observed whipped butter held at room temperature - corrected. Observed ingredients in tops of salad prep cooler and grill prep cooler on right end were above 45 degrees - doors had been kept open over the noon hour.
- Bare hand contact with ready to eat foods
Observed employee handling sandwich ingredients and bread with bare hands in the grill prep line - corrected. Repeat violation.
- Food storage - preventing contamination from the premises
Observed case of coffee packets stored on floor by wait station. Observed bacon bits and croutons in uncovered containers at salad bar - containers were not under the sneeze guard.
- Linens- cleaning and storage
Observed meat slicer had food particles on the blade and other parts - was not in use today. Repeat violation, corrected. Observed blue ice buckets stored on wait station floor. Observed cardboard pizza boxes stored on storeroom floor and boxes of styrofoam plates, take-out containers and napkins on basement floor.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observed baked potatoes and mashed potatoes in walk-in cooler from last night were 46 and 45 degrees, in deep tightly covered pans. Discarded, corrected - repeat violation.
- Plumbing system repaired according to law
Observed sign on wait station handsink that says "do not use, out of order." Manager stated that the sink drainline leaks.
- In-use utensils, between-use storage
Observed meat slicer had food particles on the blade and other parts - was not in use today. Repeat violation, corrected. Observed blue ice buckets stored on wait station floor. Observed cardboard pizza boxes stored on storeroom floor and boxes of styrofoam plates, take-out containers and napkins on basement floor.
- Condiments are protected from contamination by consumers
Observed case of coffee packets stored on floor by wait station. Observed bacon bits and croutons in uncovered containers at salad bar - containers were not under the sneeze guard.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observed meat slicer had food particles on the blade and other parts - was not in use today. Repeat violation, corrected. Observed blue ice buckets stored on wait station floor. Observed cardboard pizza boxes stored on storeroom floor and boxes of styrofoam plates, take-out containers and napkins on basement floor.
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05/30/2013 | Routine |
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