- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Floor area in the food prep a area needs to be cleaned.
- Light bulbs, protective shielding
Observation:Lights in the food prep area were not properly shielded.
- 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:Thermometers were not present in all cooling units.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cleanability of floors, walls, and ceilings
Observation:Floor area around the food prep area was not smooth and easily cleanable. Insulation around the light fixtures needs to be covered.
- Toilet room
receptacle, enclosed, fixtures clean
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10/26/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Areas in the kitchen, especially under the attached equipment are dirty.
- 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:Salad prep cooler is reading about 50 degrees. Service called.
- Light bulbs, protective shielding
Observation:Lights in the food prep area are not properly shielded.
- Food storage - preventing contamination from the premises
Observation:Food is being stored on the floor in the walk-in cooler.
- Toilet room
receptacle, enclosed, fixtures clean
- Indoor and outdoor surfaces
Observation:Floors in the kitchen area are in disrepair and hard to clean.
- Clean in place equipment is designed and constructed to ensure adequate sanitizing
Observation:Prep tables are rough and hard to clean.
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08/21/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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12/18/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Check temperatures of coolers to make sure they are 41° or less.
- Light bulbs, protective shielding
Restroom doors need to be self-closing. Lights in the food prep area need to be properly shielded.
- Disclosure of menu items offered or served raw or undercooked
Need a consumer advisory in the menu, and each menu item which may be undercooked needs to be properly designated.
- Duties of PIC
Employee health forms need filled out for each employee.
- Food storage - preventing contamination from the premises
Food needs to be stored off the floor.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
Need thermometers in all cooling units. Need a narrow diameter stem thermometer for use in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Storage shelves throughout the establishment need to smooth and easily cleanable. Area downstairs by the fountain pop storage needs to be cleaned. Counters in the food prep area need to be smooth and easily cleanable. Floors in the food prep area need repaired/replaced so they are smooth and easily cleanable.
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12/05/2013 | Routine |
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