- Reportable symptoms, diagnosis, past illness, and history of exposure.
Manager not monitoring cooling, hand washing and bare hand contact of ready-to-eat foods. Employee Illness Reporting is not in place.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed container of refried beans dated 3-22 in make table cooler. Beans were voluntarily discarded. Corrected at time of inspection.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Observed several pieces of equipment repaired with tape.Exteriors of equipment, shelving, interior of coolers soiled. Bins containing clean utensils soiled. --Observed soiled pans stored on shelves. Observed table mounted can opener soiled with food debris. Items were removed for cleaning. Corrected at time of inspection.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Manager not monitoring cooling, hand washing and bare hand contact of ready-to-eat foods. Employee Illness Reporting is not in place.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meats stored on shared tray with ready-to-eat products in walk-in cooler. Observed raw ground beef stored with beef roasts.
- Outer openings are protected
Observed gap under rear door of kitchen area.
- Toilet room
receptacle, enclosed, fixtures clean
- 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 Beef Noodle soup at 106* after two hours in cooler. Soup was in a large plastic covered container.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed baked potatoes in walk-in cooler not date marked.
- 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.
Observed coolers with no visible thermometers.
- Laundry facilities
requirement, location, and use
- Eating, drinking, or using tobacco
Observed open beverage containers in unapproved area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Covered receptacle not provided in unisex restroom. Floors soiled especially under equipment. Walls soiled especially behind equipment.
- Roasts held at a temperature of 130°F or above
Observed egg wash holding at 47* on make table.
- When to wash
Observed employee handling raw meat and then ready-to-eat foods without washing hands or changing gloves.
- Food storage containers identified with common name of food
Observed working containers of products not labeled with contents.
- Light bulbs, protective shielding
Observed lights in kitchen area not shielded.
- Foods are cooled using appropriate methods
Observed Beef Noodle soup at 106* after two hours in cooler. Soup was in a large plastic covered container.
- Bare hand contact with ready to eat foods
Observed employee handling ready-to-eat foods with bare hands. Corrected at time of inspection.
|
03/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Waveland Cafe West, 35653 Ute, Booneville, IA 50038 »