| No violation noted during this evaluation. | 11/11/2014 | Follow Up LOC |
- Hand drying provided
Observation:Handsink out of paper towels-getting towels from other location
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior icemaker
- Handwashing signage
Observation:Handsinks need signage-print off signs
|
11/10/2014 | Follow Up LOC |
- Handwashing signage
Observation:Handsink do not have signs posted reminding employees to was hands
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean upper interior icemaker / ice cream machine interior needs cleaned-submit cleaning schedule for ice cream and ice maker
- Protecting food from environmental contamination
Observation:Ice machine missing mechanical cover-replace
- Storage of clean linens, single-service, and single use articles
Observation:Single service containers stored on floor-keep all food related items at least 6 inches off of floor
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Sweep floor of walk-in cooler
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Most coolers were missing interior thermometers-replace
- Food is properly identified and monitored
Observation:Sliced tomato's on line do not have time control sticker
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsinks blocked by buckets and trash cans-must always be easily accessible
|
10/16/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Food and non food debris under the shelves in the dry, refrigerated, and frozen storage areas. Ice build up in the prep freezer is causing food debris to become frozen to the unit.
- Linens- cleaning and storage
Utensils stored in soiled containers.
- Sanitizers
Sanitizer used to sanitize the McCafe machine tested over 400ppm. Instruction was given on appropriate sanitizer levels not just for clean in place equipment but warewashing as well.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ham and sliced tomatoes opened yesterday were not dated in the prep cooler. A manufacturer's container of fluid egg product was found with a best by date of May 10th. PIC discarded fluid egg product.
- equipment food contact surfaces and utensils clean to sight and touch.
Inadequate seal on the prep freezer causing ice build up on the floor of the unit.
- Using a handwashing sink- operation and maintenance
No hand towels were provided at either handsink. Both handsinks were obstructed by various items like a ladder, buckets, and trash cans.
- Hand drying provided
No hand towels were provided at either handsink. Both handsinks were obstructed by various items like a ladder, buckets, and trash cans.
|
05/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's #31966, 534 S Duff Ave, Ames, IA 50010 »