- Sanitization methods - hot water, chemical
Observation: Dishes were not being sanitized during the manual method. The dishes required a two minute submersion period and the PIC was only submersing the product for about 5 seconds. I educated the staff and they stated they will do this from now on.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: A container holding utensils was not clean to sight. The unit was cleaned prior to me leaving.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent screens were not clean to sight in the walk in cooler.
- Food storage containers identified with common name of food
Observation: Several items were not labeled in the walk in cooler and the chest fridge unit. The units were labeled prior to me leaving.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ham was not being dated in the chest fridge unit. The ham was dated prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Some areas of the prep area were not clean to sight. Continue cleaning.
- Indoor and outdoor surfaces
Observation: The floors in the prep area were damaged and shall be replaced.
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12/04/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes under the prep table were not clean to sight. The owner placed the dishes into the sink and clean the dishes.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave and light covers were not clean to sight. The person in charge cleaned the units prior to me leaving.
- Indoor and outdoor surfaces
Observation: The floor in the prep room was damaged. The base boards were missing in spots of the prep room as well.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
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03/18/2015 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Several common towels were being left out of sanitizer after each use.
- Common name-working containers
Observation: Several chemical spray bottles were not labeled.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Physical facilities maintained in good repair
Observation: Gaskits to the ice machine were damaged.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The cut ham was not date marked.
- Indoor and outdoor surfaces
Observation: Floors in the prep area were damaged and shall be fixed. There was a spot by the upright fridge that did not have a baseboard.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups in the bar area were out of plastic sleeves or dispenser units.
- Established procedures for responding to vomiting and diarrheal events
Observation: There was not a written procedure for cleaning up diarrhea and vomiting events.
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11/20/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The light covers were not clean to sight.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The intake vent was not clean to sight.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea and vomiting procedure.
- 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: Square cheese was 44-45 degrees in the fridge unit.
- Indoor and outdoor surfaces
Observation: The floor in several places is damaged and shall be fixed or replaced.
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05/14/2014 | Routine |
- Utensils and pressure measuring devices maintained
Several dishes in storage were not clean to sight. The cloth that some dishes were being stored on was not clean to sight. Corrected at time of inspection
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
An egg flat was not time marked. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Common name-working containers
The degreaser was not labeled in the prep area. Corrected at time of inspection
- Food storage containers identified with common name of food
The ice bucket was not labeled, "ice bucket only."
- Food employees hair is effectively restrained
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vents in the walk in cooler unit were not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The roast beef in the walk in cooler was not date marked. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Several dishes in storage were not clean to sight. The cloth that some dishes were being stored on was not clean to sight. Corrected at time of inspection --The wire racks above the three hole sink, light covers above the prep area, and the racks in the dry storage area were not clean to sight. The wire sponge was not in good condition. Corrected at time of inspection
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11/26/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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05/16/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
There was not a thermometer in the fridge unit in the bar.
- Foods are cooled using appropriate methods
Mac salad was being cooled in sealed plastic containers in the fridge units. One container was made this morning and was 48 degrees and the another container was made 4-26-13 and was 46 degrees . The one that was made this morning was placed in the freezer to cool down and theother one that was made on 4-26-13 was tossed. Place the products in the freezer unil it is cooled to 41 degrees then place it in the fridge unit. Also leave the containers open when cooling.
- Posting of a valid license
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cut ham was not date marked in the chest fridge unit.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
The fridge unit with the mac salad was running at about 43 degrees.
- Duties of PIC
The person in charge did not know where the sick policy was and could not remember the 5 symptoms of food borne illnes and the 5 food borne illnesses.
- Outer openings are protected
The back door was not protected. There was light shinning through the sides of it.
- Linens- cleaning and storage
Scoop handles were setting on in the product in the sugar container. Single use containers were out of protection in the bar area.
- Eating, drinking, or using tobacco
A drink in the prep area was not covered with a lid and a straw or a screw cap lid.
- Food storage - preventing contamination from the premises
There was meat products setting on the floor in the walk in cooler unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Moisture was collecting at the bottom of the beer coolers.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Mac salad was being cooled in sealed plastic containers in the fridge units. One container was made this morning and was 48 degrees and the another container was made 4-26-13 and was 46 degrees . The one that was made this morning was placed in the freezer to cool down and theother one that was made on 4-26-13 was tossed. Place the products in the freezer unil it is cooled to 41 degrees then place it in the fridge unit. Also leave the containers open when cooling.
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04/30/2013 | Routine |
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