| No violation noted during this evaluation. | 08/29/2015 | Follow Up LOC |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: at next remodel a hand wash sink is needed closer to maid rite sandwich prep station.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: hood in kitchen needs cleaning
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some cleaning needs observed today: wall and floor behind grill, freezer in kitchen, floor vents by restrooms, gooey mess on floor in basement under sewer lines, greasy mess in basement by mop bucket.
- Protecting food from environmental contamination
Observation: three times I walked by the ice machine the lid was open and I closed it. Lid should be closed when not in use
- Storing maintenance tools
Observation: all tools and equipment need to be kept separate from food and clean dishes in basement.
- 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: soft serve ice cream was 46.8deg
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: dead bug by meat slicer in basement. Several sticky traps under ice machine need replaced. Hard to tell if these are new bugs or old bugs
- Separation from food, equipment, utensils, linens, and single service
Observation: basement area has chemicals stored by clean dishes and paper products
- 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
Observation: Bean soup prepared yesterday in 5 gallon bucket was still 44.6 deg with ice paddle inside.
- Prohibited storage areas for clean equipment and utensils
Observation: clean equipment and utensils cannot be stored under sewer lines in basement. Overall basement needs to be thoroughly cleaned, purged and reorganized. --Observation: paper products stored under sewer lines must be moved.
- Cleanability of floors, walls, and ceilings
Observation: ceiling in dining room is not cleanable, broken and missing floor tiles need replaced throughout
- Miscellaneous sources of contamination
Observation: frozen fish, chicken patties, etc are laying in freezer unprotected.
- Using a handwashing sink- operation and maintenance
Observation: originally there was a large garbage can blocking the only hand sink and food prep was going on in it (onions. Keep clean and clear to encourage frequent hand washing.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: steam table by hand sink only heated food to 130* during my 2hrs here. food shall be quickly reheated then placed in this equipment to hot hold
- Maintaining premises free of litter and unnecessary equipment
Observation: basement needs to be purged of all unnecessary items such as old equipment, pickle buckets, etc. and reorganized so food prep area is segregated, clean dishes and paper products stay clean, and other items are stored out of the way (tools, chemicals)
|
08/19/2015 | Regular |
| No violation noted during this evaluation. | 03/05/2015 | Physical Recheck |
| No violation noted during this evaluation. | 03/05/2015 | Physical Recheck |
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: two black sticky traps in basement under shelves by slicers had trapped cockroaches, one mouse and one shrew which need to be discarded and new traps set. Owner stated he placed these approximately 3 months ago.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
02/18/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: there is some cleaning needed under and around equipment in most areas of the facility.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
02/04/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 05/14/2014 | Physical Recheck |
| No violation noted during this evaluation. | 05/05/2014 | Follow Up LOC |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: broasted chicken in warmer on bottom was only 98deg. Chicken on top by lights was in temp. Unit is not able to properly hot hold on bottom shelf.
- 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 bar foods were out of temp today: cottage cheese 54.4deg and chicken salad 45.4deg using my digital stem thermometer. Pack ice around containers to maintain 41 or less
- Outer openings are protected
Observation: No insect or rodent evidence was observed today but the back door by the kitchen has light showing under and needs a skirt and there is a vent in the basement which has cool air and leaves coming in from outside which should be sealed.
|
04/30/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
10/08/2013 | Routine |
- In-use utensils, between-use storage
ice scoop handle was laying in large ice bin today. Should be stored in a sanitary manner
- Food temperature measuring devices are provided and readily accessible
small cooler in kitchen
- Using a handwashing sink- operation and maintenance
sink around corner is only hand sink in kitchen and dish area and should be kept accessible at all times to encourage frequent handwashing. At time of inspection a large garbage can and a wheeled cart were blocking access. I did not observe anyone washing hands today.
- Food storage - preventing contamination from the premises
small cooler in kitchen had raw hamburger sitting on condiments during today's inspection. Please see handout.
- Roasts held at a temperature of 130°F or above
pie case was 51deg today. Thermometer agreed. Should be 41deg or less
|
10/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Big T, 200 Hwy 30 W - Po 52 Toledo, Ia 52342, , IA »