- 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:There was no thermometer in the sandwich and cheese display cooler.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employee stated they were out of sanitizer, obtained unscented bleach from local store. As she filled up the sink, she indicated that they wash and sanitize without a rinse step. Discussed proper dishwashing procedures, corrected on site.
- In-use utensils, between-use storage
Observation:Running water dipper well was not running, there was a soiled ice cream scoop in the well, 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:Sandwiches in grab and go case were not labeled with date of preparation or sell-by date, corrected on site.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:The thermometer in the pizza prep cooler has a loose bulb that no longer measures temperature accurately.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:There is no digital, instant-read food thermometer with thin-diameter probe to measure temperatures of thin foods.
- Food storage - preventing contamination from the premises
Observation:Observed containers of cinnamon and taco sauce on kitchen floor, bag of onions on walk-in cooler floor, boxes of food on walk-in freezer floor, and box of ice cream cones on floor at front counter.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Observed carton of raw shell eggs on top of case of peppers in walk-in cooler, corrected on site.
- License required to operate a food establishment
Observation:Both retail and food service establishment licenses expired in March.
- Handwashing signage
Observation:There is no handwashing sign at kitchen handsink, corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no chlorine test papers to measure concentration of sanitizer, which shall be 50 to 100 ppm.
- Using a handwashing sink- operation and maintenance
Observation:Observed slicer apparatus inside kitchen handsink - removed, corrected on site.
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10/16/2014 | Regular |
Restaurant representatives - add corrected or new information about A.T. Warnkes, 138 E Main St, Fredericksburg, IA 50630 »