- Physical facilities maintained in good repair
Observation:Hand sink throughout establishment and three-compartment sink drain board in kitchen had caulking detached from wall.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Frosting spilled around equipment in bakery, next to ovens.
- Food storage - preventing contamination from the premises
Observation: Bakery items stored uncovered n the walk-in-freezer at bakery.
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12/09/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Hand sinks throughout establishment and three-compartment sink drain board in kitchen had caulking detached from wall.
- Food is properly labeled
Observation: Packaged bakery items by deli did not include establishment name and address of preparation site.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Plumbing system maintained in good repair
Observation: Hand sink in kitchen next to flat top grill/fryer was leaking into a bucket, hand sink next to bakery was not turned on, hand sink in meat department plumbing fixture was broken and leaking. All areas have other accessible hand sinks for employees to use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Frosting spilled around equipment in bakery, next to ovens.
- Food storage - preventing contamination from the premises
Observation: Bakery items stored uncovered in the walk-in-freezer at bakery.
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12/04/2015 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: Hand sinks throughout establishment and three-compartment sink drain board in ktichen had caulking detached from wall.
- Food storage - preventing contamination from the premises
Observation: Bakery items stored uncovered in the walk-in-freezer at bakery.
- Plumbing system maintained in good repair
Observation: Hand sink in kitchen next to flat top grill/fryer was leaking into a bucket, hand sink next to bakery was not turned on, hand sink in meat department plumbing fixture was broken and leaking. All areas have other accessible hand sinks for employees to use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine white barrier plate had residue build-up. Photo taken.
- Food is properly labeled
Observation: Packaged bakery items by deli did not include establishment name and address of preparation site.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Frosting spilled around equipment in bakery, next to ovens. Photo taken.
- Backflow protection
air gap, device standard, when required
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11/18/2015 | Physical Recheck |
- 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: Produce cooler containing cut mellon and salsa at 44*F and bean sprouts at 48*F. Person in charge stated they will contact maintenance to service unit. Person in charge stated they will voluntarily discard melons and sprouts.
- Plumbing system maintained in good repair
Observation: Hand sink in kitchen next to flat top grill/fryer was leaking into a bucket, hand sink next to bakery was not turned on, hand sink in meat department plumbing fixture was broken and leaking. All areas have other accessible hand sinks for employees to use.
- Backflow protection
air gap, device standard, when required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Frosting spilled around equipment in bakery, next to ovens.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage - preventing contamination from the premises
Observation: Bakery items stored uncovered in the walk-in-freezer at bakery.
- Food is properly labeled
Observation: Packaged bakery items by deli, did not include establishment name and address of preparation site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was not dispensing sanitizer. Food employee contacted maintenance and stated they would arrive onsite the following day.
- Physical facilities maintained in good repair
Observation: Establishment hand sinks throughout establishment and three-compartment sink drain board in kitchen caulking had become detached from wall.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Mounted can opener had residue build-up on exterior by the blade in the kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Chlorine test kit not available to test concentration of sanitizer at dish machine.
- Package integrity
Observation: Dented can observed on can storage rack. Food employee voluntarily discarded product.
- 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: Pork at 102*F and sausage pattie at 78*F was cooling covered in walk-in-cooler. Food employee stated product had not been cooling for more than four hours. Items were removed to be reheated to 165*F and recooled.
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11/09/2015 | Pre Opening |
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