| No violation noted during this evaluation. | 12/18/2016 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Baked eggs bake dated 01/28/2016 in metal container in walk-in cooler. Temperature was 35*F. Manager said she thawed and put this morning forgot to put date. Manager corrected by date marking when is removed from freezer.Corrected.
|
02/23/2016 | Regular |
- Plumbing system maintained in good repair
Observation: 1) Build up of mold around the steam line (perhaps due leaks inside) in employee dressing room just above hand sink (photo). Thi sis REPEAT Violation.
|
10/30/2015 | Regular |
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals such as detergents not separated from food, stored next to single items and water on the same shelf in a storage area. Poisonous or toxic materials must be separated from food, equipment Store bellow or separately. Coorected on site.
- 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: Vents above reach in cooler are dusty above reach in cooler. Must clean off dust buildup on vents to prevent contamination. Clean s necessary.
- Plumbing system repaired according to law
Observation: Mold around steam line (perhaps due a leak(s) inside the pipe in employee dressing room above hand washing sink. All plumbing system must be maintained in good repair be according the law. Fix the Leak and clean/remove the mold.
- Toilet room
receptacle, enclosed, fixtures clean
|
05/21/2015 | Regular |
| No violation noted during this evaluation. | 12/12/2014 | Regular |
- Common name-working containers
Observation: One plastic container of chlorine was not labeled. Shall label chemicals when taken from original packages. CORRECTED ON SITE.
- Plumbing system maintained in good repair
Observation: The three compartment sink has an excessive leak from the bottom of the sink. Repair as needed. Send invoice with the letter of correction this sink was repaired and NOT LEAKING.
- Where to wash
Observation: The employees stated to this inspector they have been using chlorine sanitizer in a bucket after changing tasks from placing dirty equipment into the dish machine and then removing the washed equipment from the dish machine. SHALL NOT USE SANITIZER SOLUTION INSTEAD OF HANDWASHING SANITIZED EQUIPMENT. AFTER TOUCHING DIRTY EQUIPMENT AND THEN REMOVING THE CLEAN EQUIPMENT. If only one staff is available to utilize the dish machine may designate one of the sinks at the three compartment sink as a handwashing sink and SHALL wash their hands before handling clean equipment from the dish machine.Shall provide soap and some type of drying equipment such as paper towels. Employees CANNOT USE SANITIZER SOLUTION IN LIEU of proper handwashing. If two staff are available in the dish room one may be designated to handle the dirty equipment and the other employee to remove the clean equipment. Shall verify with the letter of correction what this food establishments plans are IE: having two staff at all times doing the warewashing, or one staff washing their hands in one compartment of the three tank sink after touching dirty equipment.
- Drying mops
Observation: One mop in the janitor closet was not drying properly. The kitchen had a mop which was drying properly. Inspector suggested to the food manager to show the maintenance department the proper way to dry mops properly to prevent contamination of walls, equipment, and supplies. CORRECTED ON SITE IN THE JANITOR CLOSET.
- 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: OBSERVED THE FOOD ESTABLISHMENT COOKING HAMBURGER DURING THIS INSPECTION TIME AND WAS COOLING A LARGE AMOUNT IN STAINLESS STEAL WITH A ICE PADDLE IN THE WALK IN COOLER UNCOVERED. AT 10:20 THE COOKED HAMBURGER MEAT HAD A TEMPERATURE OF 108 DEGREES AND AT 11:30 99.4 DEGREES. SUGGESTED TO PLACE THE COOKED HAMBURGER IN SMALLER STAINLESS STEAL CONTAINERS TO COOL FASTER.THE MANAGER COMPLETED THIS TASK DURING THIS INSPECTION. DISCUSSED PROPER COOLING METHODS AND MANAGER VERBALIZED UNDERSTANDING. THE MANAGER WAS ALSO INSTRUCTED PROPER WAYS TO REHEAT THE HAMBURGER PRIOR TO SERVING AND MANAGER VERBALIZED UNDERSTANDING.
|
03/10/2014 | Routine |
- Light bulbs, protective shielding
1) Caulking is peeling off behind dish machine. Recaulk to make smooth and easily cleanable surface. 2) Two light bulbs in dry storage were not shatter-resistant. Replace to shatter-resistant in area where there is exposed food.
- Material characteristics of non-food contact surfaces
Rack storing food in walk-in cooler is rusting. Must be resurface or provide a surface that is smooth, nonabsorbent and easily cleanable.
- Food storage - preventing contamination from the premises
One shelving unit in dry storage area has lowest shelf very close to floor. Must rise the lowest shelf at least 6" off the floor, or remove all foods to other location. Removed food. Corrected at time of inspection
- 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
Fans in both restrooms appear not to be functioning. Repair.
- Plumbing system repaired according to law
Handle on 3 compartment sink near the wall has leak. Must repair or replace to maintain in good condition.
- Cleanability of floors, walls, and ceilings
1) Caulking is peeling off behind dish machine. Recaulk to make smooth and easily cleanable surface. 2) Two light bulbs in dry storage were not shatter-resistant. Replace to shatter-resistant in area where there is exposed food.
|
09/06/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Has hand sanitizer pump next to salt and pepper shakers and toaster, move to area separate from food and food equipment. Corrected on site.
- Food storage - preventing contamination from the premises
Shelving units in dry storage area have lowest shelf very close to floor, when replace must provide shelving that has the lowest shelf at least 6 inches off floor to aid cleaning, unsure if this style is stable enough to adjust now.
- Responsibilities of Permit Holder
Has license and inspection posted on bulletin board in kitchen but not able to be seen by public, move to area visible by public.
- Posting of a valid license
Has license and inspection posted on bulletin board in kitchen but not able to be seen by public, move to area visible by public.
|
04/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Center Point Urbana Middle School, 613 Summit St, Center Point, IA 52213 »