Jp's 1 More, 615 Main St, Dike, IA 50624 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/02/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
07/10/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Critical: ice machine needs cleaning. Non-critical: microwave needs cleaning. Ice used on beverage tubing should be seperated from ice used in drinks.
- Service sink required
a mop sink or dump sink should be installed somewhere in the establishment with hot and cold running water within 6 months.
- Cleaning of cooking and baking equipment
Critical: ice machine needs cleaning. Non-critical: microwave needs cleaning. Ice used on beverage tubing should be seperated from ice used in drinks.
- Sanitizers
glass sanitizer on site is not approved for food contact surfaces without a potable water rinse. Use plain household bleach diluted per chart until an approved sanitizer for FCS is obtained.
- Toilet room
receptacle, enclosed, fixtures clean
- Beverage tubing, cold plates, and ice unit drain lines
Critical: ice machine needs cleaning. Non-critical: microwave needs cleaning. Ice used on beverage tubing should be seperated from ice used in drinks.
- Food temperature measuring devices are provided and readily accessible
a thin probe thermometer is needed to check temperatures of thin foods
|
04/19/2013 | Routine |
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