- Food employees hair is effectively restrained
Observation: The cooks were not wearing hair restraints.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The small fridge by the cash register did not have a thermometer placed in it.
- Food storage containers identified with common name of food
Observation: The water bottle in the prep area was not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards in the prep area had deep groves and were stained. The PIC stated they would flip the big white cutting board and discard the brown cutting board.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not in protection (plastic sleeves or dispenser units).
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and told the PIC to go online to get a noro clean up document to fit their store.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces throughout the facility.
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10/06/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan in the prep area was not clean to sight.
- Eating, drinking, or using tobacco
Observation: Employees had uncovered drinking cups in the prep area.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The intake vent to the prep cooler area was loaded with dust.
- Food storage containers identified with common name of food
Observation: Several food containers were not labeled.
- Indoor and outdoor surfaces
Observation: The base boards were not present in the pizza oven.
- Using a handwashing sink- operation and maintenance
Observation: The hand sinks were not operating when I entered the facility.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not protected in plastic sleeves or dispenser units.
- Food employees hair is effectively restrained
Observation: Employees were not wearing hair restraints.
- 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: The sandwich machines did not have thermometers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop spickets and cutting boards were not clean to sight
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04/24/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/12/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
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09/12/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Tomatoes and hot dogs-43 degrees F and Raw chicken 45-47 degrees F. The raw chicken was discarded. All items shall maintain 41 degrees F or below.
- Food employees hair is effectively restrained
The staff in the prep area were not wearing hair restraints.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the prep area were not clean to sight.
- Linens- cleaning and storage
Single use cups were not in plastic sleeves or dispenser units by the ice cream maker.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan in the prep area, microwave units in the prep area, tops of machines by the check out area were not clean to sight.
- Toilet room
receptacle, enclosed, fixtures clean
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Chemical spray bottles were being stored above the three hole sink.
- 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.
The kids running the A and W part did not know any food service 101 requirements or know about the sick policy.
- Food storage containers identified with common name of food
The squirt bottles were not labeled in the prep area.
- Food temperature measuring devices are provided and readily accessible
The kitchen staff did not know where a probe thermometer was during inspection.
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08/30/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the prep area were not clean to sight.
- Food temperature measuring devices are provided and readily accessible
The kitchen staff did not know where a probe thermometer was during inspection.
- Food storage containers identified with common name of food
The squirt bottles were not labeled in the prep area.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Tomatoes and hot dogs-43 degrees F and Raw chicken 45-47 degrees F. The raw chicken was discarded. All items shall maintain 41 degrees F or below.
- Linens- cleaning and storage
Single use cups were not in plastic sleeves or dispenser units by the ice cream maker.
- Food employees hair is effectively restrained
The staff in the prep area were not wearing hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan in the prep area, microwave units in the prep area, tops of machines by the check out area were not clean to sight.
- 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.
The kids running the A and W part did not know any food service 101 requirements or know about the sick policy.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Chemical spray bottles were being stored above the three hole sink.
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08/30/2013 | Routine |
Restaurant representatives - add corrected or new information about 4 Way Stop Shop, 455 S 1st, Moville, IA 51039 »