Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: There was no evidence of datemarking at the establishment. Discussed the importance of proper datemarking. Left datemarking guideline with the establishment. By 7-24-15, email establishment's procedure regarding proper datemarking of RTE foods in the refrigerator.
Multiuse food contact surfaces are constructed of safe materials Observation: There were several rusty pieces of food equipment and utensils
equipment food contact surfaces and utensils clean to sight and touch. Observation: Clean equipment and utensils above the three compartment sink and in the drawers were soiled.
Cutting surfaces maintained Observation: The individual cutting board was in bad repair.
Test kit provided and used to measure sanitizing solution concentration Observation: Chlorine test strips were not observed at the establishment for their bleach sanitizer. By 7-24-15, email copy of receipt for purchase of chlorine test strips.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The exteriors of equipment was soiled
07/15/2015
Regular
Outer openings are protected Observation: The perimeter around the Air Conditioning unit was not insect/rodent tight. - In the process of correcting.
Physical facilities maintained in good repair Observation: The three compartment sink was not completely secured to the wall and sealed with caulking.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No thin tipped thermometer was observed in kitchen.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: The floors and walls were soiled, especially near the three compartment sink and cook line.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: There was a package of raw bacon laying next to and on top of cheeses in the cheese bin. - Corrected at inspection.
06/18/2014
Routine
Posting of a valid license
Test kit provided and used to measure sanitizing solution concentration There were no test strips for checking concentration of chlorine sanitizer.
Food is properly labeled *Repeat Violation* Food not properly labeled.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours There was no evidence of datemarking.
Food temperature measuring devices are provided and readily accessible *Repeat Violation* Establishment does not have a thin tipped thermometer. There was not a thermometer provided in all coolers.
Disclosure of menu items offered or served raw or undercooked
Outer openings are protected *Repeat Violation* The exterior door and the air conditioning unit are not insect/rodent tight.
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