- Sanitizers
Observation: Quat sanitizer above required level. Corrected by adding more water.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent is not clean.
- Common name-working containers
Observation: Sanitizer bottle not labeled. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, including but not limited to microwave, freezer/cooler door, handles, not clean.
- Hand drying provided
Observation: No paper towel at the hand sink. Corrected by placing paper towels at the hand sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef (whole muscle meat) stored above ready to eat foods. Corrected by moving the raw beef (whole muscle) above raw hamburger.
- Cutting surfaces maintained
Observation: Cutting boards with scoring and scratching.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods not date marked in the walk-in cooler and make table. Corrected by dating and placing the foods in the freezer.
- Light bulbs, protective shielding
Observation: Light bulbs in the kitchen without protective shielding.
- Storage and maintenance of wet and dry wiping cloths
Observation: In-use towels not stored in sanitizer solution.
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12/18/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed the facility does not have a chlorine test kit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (microwave and handles) not clean.
- Common name-working containers
Observation: Observed the sanitizer spray bottle is not label. Corrected.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor in the walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (ice machine) not clean to sight or touch. Corrected.
- Sanitizers
Observation: Observed the quat sanitizer above required level. Corrected.
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11/26/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Clean condition-hands and arms
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06/03/2013 | Routine |
- Shellstock, condition
Food must be stored up off floor ( onions in basement hallway ).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with appropriate "consume by date". May keep food 7 days if held at 41 degrees or below.
- Clean condition-hands and arms
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Toilet room accessible to employees
Both men's and women's toilets must be cleaned.
- Private homes
Items not being used in basement must be removed. Dirt floor in basement has wet spot where ice machine piping runs. This must be checked, and water removed from floor.
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05/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Corner Club, 849 Main St, Ocheyedan, IA 51354 »