- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in reach-in cooler in bar. Must provide a thermometer in all cooler which is holding potentially hazardous food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris buildup on inside of two door reach-in freezer. Clean as needed.
- Common name-working containers
Observation: QA sanitizer spray bottle was not labeled in kitchen. Must label all working container with common name for easy identification.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strip provided. Must have QA test strip to check sanitizer concentration. QA concentration must be maintained between 200 to 400pp.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sprayer bottles was hanging on food shelving in beverage service area. Chemical items must be store separated from food and food contact surface. Removed. Corrected at time of inspection.
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restrains. Food handler must wear hair net or hat to adequately restrain hair when working around food.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed homemade sauce was exceeded 7 days from the date marked. Food must be used or discard in 7 days after date marking. Discarded. Corrected at time of inspection
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: A small amount of mold is on the front side ice chute in ice machine. Clean more frequently to prevent contamination.
- Hand drying provided
Observation: 1)No paper towels provided in the following sinks: a. small hand sink in kitchen, b. hand sink in bar. Do not wipe hands on wiping cloths. Corrected at time of inspection.
- 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: Beef was hot held at 95*F in warmer. Discarded. Cooked food must be reheated to 165*F and hot hold at 135*F or above for service. Corrected at time of inspection.
- Plumbing system repaired according to law
Observation: Faucet on large hand sink in kitchen leaks. Repair to maintain in good condition.
- Light bulbs, protective shielding
Observation: Missing light bulb cover in the following areas: 1) walk-in cooler 2) above single service item storage in basement. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food.
- Handwashing signage
Observation: No handwashing sign posted on all hand sink in kitchen. Every had sink to be used by employee must has sign posted reminding employees to wash their hands.
|
12/02/2014 | Regular |
Restaurant representatives - add corrected or new information about Louie's Scoreboard, 740 10th St, Marion, IA 52302 »