- Food storage containers identified with common name of food
Observation: Donuts have no labels with ingredients information for sale at store display. Donuts must be labeled with in plain view of the consumers with the manufacturer's or processor's label, or ingredient list.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: QA sanitizer in the kitchen at three compartments sink was tested low 110ppm. QA sanitizer concentration must be maintained between 200-400 ppm.Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips expired in the kitchen during inspection. Must have test strips available to ensure proper concentration of chlorine sanitizer between at 200ppm. Replaced.Corrected on site.
- 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: Hot dog meat was temped at 119 degrees. All potentially hazardous foods must be maintained at 135 degrees or higher. Hot dog roller turned up to hold food to 135 degrees. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible mold growth on ice machine chute. Empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth as often as necessary to keep it clean.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Working container with diced eggs is not date marked in reach-in cooler Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation.Corrected on site
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06/29/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice scoop holder had a small amount of build up. This was cleaned during this complaint inspection. CORRECTED ON SITE.
- Material characteristics of non-food contact surfaces
Observation: The following doors have a small amount of debris. The door entering the kitchen, both restrooms, and doors in the shower area. ALL WERE CLEANED DURING THIS COMPLAINT INSPECTION.
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08/27/2014 | Non Illness Complaint |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces were not clean to sight or touch, 1) Numerous plastic containers holding the frosting for the donuts. 2) Several of the nozzles had a large amount of black build up. BOTH OF THE ABOVE WERE CORRECTED ON SITE.
- Hand drying provided
Observation: Observed one employee two times use a towel to wipe wet hands after handwashing. A shared towel CANNOT be used. Individual, disposable towels a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device these are acceptable ways of drying hands. EDUCATED DURING THIS INSPECTION AND EMPLOYEE VERBALIZED UNDERSTANDING. CORRECTED ON SITE.
- Drying mops
Observation: Observed one mop laying on the floor not drying accurately. When not in use mops shall be placed in a position to air dry without soiling, walls, equipment, or supplies. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
Observation: This food establishment had a recent delivery. A large amount of 10# cans of canned mushrooms were stored on the floor in the kitchen. SHALL ALWAYS keep all food items at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- Designated areas for employees
use of designated areas by employees
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04/29/2014 | Routine |
Restaurant representatives - add corrected or new information about Center Point Travel Plaza, 696 Grain Ln, Center Point, IA 52213 »