| No violation noted during this evaluation. | 04/27/2015 | Physical Recheck |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Storage of clean equipment and utensils
Observation: There were utensils stored in soiled containers and drawers.
- Food storage, prohibited areas
Observation: There were boxes of cans sitting on the floor in storage room.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The meat tenderizer, meat slicer, onion slicer and mixer were soiled. There were "clean" containers that were soiled. Discussed the importance of clean and sanitized equipment to prevent contamination.
- Cutting surfaces maintained
Observation: Individual cutting board was in bad repair.
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware sitting on the floor in the storage room.
- Outer openings are protected
Observation: The front exterior door was not insect/rodent tight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: In the walk-in cooler at the gas station, the fan guards and surrounding ceiling was dusty. In the kitchen, exterior and handles of equipment were soiled
- Air drying of equipment and utensils
Observation: There were wetnesting of clean dishes. Discussed the importance of allowing dishes to dry completely before stacking to prevent bacterial growth.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There was dusty A/C filters in the kitchen.
|
04/16/2015 | Regular |
| No violation noted during this evaluation. | 07/10/2014 | Physical Recheck |
- Storage of clean linens, single-service, and single use articles
Observation: Single service-ware was sitting on the floor.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The can opener/holster and meat tenderizer/teeth were soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- 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: The old converted salad self serve cooler exceeded 41 degrees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls and floors near the cookline and dishwashing machine were soiled.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Light bulbs, protective shielding
Observation: The lights in the storage room were not shielded.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dusty A/C ceiling vent and light fixtures in the kitchen.
- Air drying of equipment and utensils
Observation: There was wet nesting of clean dishes.
|
06/27/2014 | Routine |
- Outer openings are protected
*Repeat* The front door was not insect/rodent tight.
- Hand drying provided
Every sink did not have paper towels.
- Linens- cleaning and storage
*Repeat* The meat slicer, onion dicer and pop corn machine were soiled. The meat tenderizer and can opener were soiled. - Corrected at inspection. There were single service-ware container sitting on the floor. -Corrected at inspection.
- Air drying of equipment and utensils
There was wetnestting of clean dishes.
- Food storage - preventing contamination from the premises
There were coolers of food stored on the floor in the kitchen walk-in cooler. - Corrected at inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
*Repeat* Sandwiches in the converted salad bar display case were ranging from 45 to 47 degrees. - Sandwiches were thrown away. A Plexiglass cover might help maintain proper cold hold temperature. --Fried chicken and appetitizer items were ranging from 124 to 130 degrees in the hot hold display cases.- Items thrown away at inspection and holders' thermostat were increased. There was gravy and chicken on the kitchen make-line steam table were at 125 and 111 degrees.- Thrown away at inspection.
- Smoke free air act
There was a smoking odor in the ladies' restroom.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There was raw eggs and bacon over milk products in the gas station. - Corrected at inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
There were dusty ceiling vents in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat* The meat slicer, onion dicer and pop corn machine were soiled. The meat tenderizer and can opener were soiled. - Corrected at inspection. There were single service-ware container sitting on the floor. -Corrected at inspection. --The exteriros and handles of equipment were soiled, i.e., the fronts of cooler units, dishwashing machine, shelving units. The fan guards and surrounding area in gas walk-in cooler were dusty.
|
11/27/2013 | Routine |
Restaurant representatives - add corrected or new information about 34 Truck Stop, 4305 W Mt Pleasant, West Burlington, IA 52655 »