- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: True freezer on line (by fryer), and the F'Real drip trays are both soiled and must be cleaned.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed container of ham with date 12/10. Ham was discarded at time of inspection. May not hold any TCS (time/temperature control for safety) food for longer than 7 days.
- Food employees hair is effectively restrained
Observation: Observed employee in kitchen preparing food without hair restraint. All employees that prepare food must have an effective hair restraint.
- Food is properly labeled
Observation: Donut case items do not have proper labeling. Must either label the individual items or have a booklet with all ingredient info for each product.
- Designated areas for employees
use of designated areas by employees
- 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: Roller dogs were temped @ 108-119*F. Dogs were discarded at time of inspection. Hot food must be maintained at 135*F or above.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Womens bathroom hand sink does not have hot water provided. Must have hot water (at least 100*F) at all hand sinks used by food service employees. Service ticket has been issued by facility.
- Plumbing system maintained in good repair
Observation: Condensate line to the pop machines is broken, and the mens bathroom hand sink does not drain. Must keep all plumbing in good working order to prevent buildup of bacteria.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Milk in the open air cooler was temped @ 51*F. Milk was stocked in front of the air curtain and was not able to maintain 41*F or below. Must keep milk @ 41*F or below to prevent buildup of bacteria.
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12/18/2014 | Regular |
- Food employees hair is effectively restrained
Observed employee preparing food without hair restraint. Must wear an effective means of hair restraint to prevent buildup of bacteria and contamination. Hair bands are not effective means of hair restraint.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) The following areas have become soiled and must be cleaned: freezer in kitchen by fryer, inside cappuccino dispensers, and F'Real machine. Must keep all areas clean to prevent buildup of bacteria and contamination. 2) F'Real machine (right machine) did not have a log of when cleaning and sanitizing was being done. Could not determine whether they were being cleaned and sanitized as required. Per State of Iowa variance machine must self clean at least every 24 hours. May not use machine until unit can function properly. 3) Observed single use items stored on the floor in the kitchen dry storage area. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Food is properly labeled
Go Fresh sandwiches and baked goods do not have ingredient info provided. If packaging products in-house then they must have a label containing the following requirements: common name of product, list of ingredients in order of predominance by weight, list of common allergens contained, net contents, name, and place of business. Also may have a book/binder with all product ingredients listed inside. Must have a sign informing customers that info is available upon request in combination with book/binder.
- equipment food contact surfaces and utensils clean to sight and touch.
1) The following areas have become soiled and must be cleaned: freezer in kitchen by fryer, inside cappuccino dispensers, and F'Real machine. Must keep all areas clean to prevent buildup of bacteria and contamination. 2) F'Real machine (right machine) did not have a log of when cleaning and sanitizing was being done. Could not determine whether they were being cleaned and sanitized as required. Per State of Iowa variance machine must self clean at least every 24 hours. May not use machine until unit can function properly. 3) Observed single use items stored on the floor in the kitchen dry storage area. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination. --Underneath condiment trays (in retail area) has food debris. Must keep clean to prevent buildup of bacteria and contamination.
- Food storage - preventing contamination from the premises
Observed boxes of beef jerkey stored on the floor in the retail area. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemarking procedure was incorrect. Hot dogs and salami were dated to be held for 14 days. Once a ready to eat product is opened it may not be held for longer than 7 days. Must change procedure to prevent buildup of bacteria.
- Linens- cleaning and storage
1) The following areas have become soiled and must be cleaned: freezer in kitchen by fryer, inside cappuccino dispensers, and F'Real machine. Must keep all areas clean to prevent buildup of bacteria and contamination. 2) F'Real machine (right machine) did not have a log of when cleaning and sanitizing was being done. Could not determine whether they were being cleaned and sanitized as required. Per State of Iowa variance machine must self clean at least every 24 hours. May not use machine until unit can function properly. 3) Observed single use items stored on the floor in the kitchen dry storage area. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Using a handwashing sink- operation and maintenance
Handsink in back by ice machine was filled with cans and bottles. Must not use handsink for any other purpose than handwashing to prevent contamination. Employees must wash hands before bagging ice.
- Drying mops
Mop was observed bunched up in the mop sink at time of inspection. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria and contamination.
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11/06/2013 | Regular |
- Using a handwashing sink- operation and maintenance
Handsink in back by ice machine was filled with cans and bottles. Must not use handsink for any other purpose than handwashing to prevent contamination. Employees must wash hands before bagging ice.
- Food employees hair is effectively restrained
Observed employee preparing food without hair restraint. Must wear an effective means of hair restraint to prevent buildup of bacteria and contamination. Hair bands are not effective means of hair restraint.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) The following areas have become soiled and must be cleaned: freezer in kitchen by fryer, inside cappuccino dispensers, and F'Real machine. Must keep all areas clean to prevent buildup of bacteria and contamination. 2) F'Real machine (right machine) did not have a log of when cleaning and sanitizing was being done. Could not determine whether they were being cleaned and sanitized as required. Per State of Iowa variance machine must self clean at least every 24 hours. May not use machine until unit can function properly. 3) Observed single use items stored on the floor in the kitchen dry storage area. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Drying mops
Mop was observed bunched up in the mop sink at time of inspection. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria and contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemarking procedure was incorrect. Hot dogs and salami were dated to be held for 14 days. Once a ready to eat product is opened it may not be held for longer than 7 days. Must change procedure to prevent buildup of bacteria.
- Linens- cleaning and storage
1) The following areas have become soiled and must be cleaned: freezer in kitchen by fryer, inside cappuccino dispensers, and F'Real machine. Must keep all areas clean to prevent buildup of bacteria and contamination. 2) F'Real machine (right machine) did not have a log of when cleaning and sanitizing was being done. Could not determine whether they were being cleaned and sanitized as required. Per State of Iowa variance machine must self clean at least every 24 hours. May not use machine until unit can function properly. 3) Observed single use items stored on the floor in the kitchen dry storage area. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination.
- Food is properly labeled
Go Fresh sandwiches and baked goods do not have ingredient info provided. If packaging products in-house then they must have a label containing the following requirements: common name of product, list of ingredients in order of predominance by weight, list of common allergens contained, net contents, name, and place of business. Also may have a book/binder with all product ingredients listed inside. Must have a sign informing customers that info is available upon request in combination with book/binder.
- equipment food contact surfaces and utensils clean to sight and touch.
1) The following areas have become soiled and must be cleaned: freezer in kitchen by fryer, inside cappuccino dispensers, and F'Real machine. Must keep all areas clean to prevent buildup of bacteria and contamination. 2) F'Real machine (right machine) did not have a log of when cleaning and sanitizing was being done. Could not determine whether they were being cleaned and sanitized as required. Per State of Iowa variance machine must self clean at least every 24 hours. May not use machine until unit can function properly. 3) Observed single use items stored on the floor in the kitchen dry storage area. Must store all food items at least 6 inches off the floor to prevent buildup of bacteria and contamination. --Underneath condiment trays (in retail area) has food debris. Must keep clean to prevent buildup of bacteria and contamination.
- Food storage - preventing contamination from the premises
Observed boxes of beef jerkey stored on the floor in the retail area. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination.
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11/06/2013 | Regular |
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