- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Walk in cooler thermometer not in good working condition.
- In-use utensils, between-use storage
Observation: Various handles stored in ready to eat foods. All handles were moved out of the food during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Bar dish machine sanitizer below 50ppm. PIC provided new sanitizer bottle to dish machine during inspection. Corrected.
- 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: Ventilation system not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Pop spiget storage in bar area not clean to sight or touch. The back plate of the kitchen machine not clean to sight touch.
- Eating, drinking, or using tobacco
Observation: Open drink container in kitchen prep area. PIC voluntarily discarded drink during inspection. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in front counter cooler.
- Cleaning procedure
Observation: Kitchen employee wash hands with gloves on. During inspection kitchen employee was instructed to take gloves off and wash hands properly by PIC.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Sanitizers
Observation: Bleach sanitizer in bucket above 100ppm.
- Outer openings are protected
Observation: Gaps at back delivery door leading to kitchen/storage area.
- 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: Various potentially hazardous foods in walk in cooler, reach in cooler and small counter cooler temped between 45-55*. PIC stated he has called a service tech to repair coolers and will throw foods away.
|
08/24/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Tip sensitive thermometer needed to measurte thin foods and in small amounts.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Debris on shelving under prep areas, edges of coolers with food debris, pull out drawers. Inside of microwave with debris.
- Physical facilities maintained in good repair
Observation:Wire racks in cooler in poo repair, chipping.
- Foods are cooled using appropriate methods
Observation:Foods to be cooled in shallow pans, lids off in order to let heat escape.
|
01/20/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:handles to coolers to be free of debris and buildup, sanitized
- Food storage - preventing contamination from the premises
Observation:lids on bulk containers to be in good condition
- Food storage containers identified with common name of food
Observation:all bulk food containers to be labeled with common name of foods
- 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:all coolers to have thermometer inside
|
02/20/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
can opener to be cleaned regularly after use, WENT THROUGH WASH MACHINE, CLEANED ON SITE --exterior of microwave with debris, splatter, handles of coolers with buildup
- Roasts held at a temperature of 130°F or above
rice not being held above 135, reheated, CORRECTED ON SITE
|
03/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Monterrey Mexican Restaurant, 706 11th Sw St Ste C Spencer, Ia 51301, , IA »