- Bare hand contact with ready to eat foods
Observation: Wear gloves or use utensils when handling ready-to-eat foods (ex. burger buns) to prevent bare hand contact. Corrected on site with education.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wipe out all cupboards and drawers. Has food debris. Clean as often as necessary.
- Sanitization methods - hot water, chemical
Observation: 1) Bleach-water in spray bottle was over 200ppm. Bleach- water must be maintained 50-100ppm for food grade sanitizer. Use chlorine test strips frequently to ensure proper concentration. Corrected on site. 2) Dish machine hot-water sanitizer only reached 150*F. Hot water sanitizer must be at least 180*F. Service called. Use 3 compartment sink with bleach-water solution. Immerse for 30 second in sanitizer, then air dry until dish machine is repaired.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) Milk, 2) baked potatoes, 3) Homemade coleslaw, 4) Cooked vegetables are missing date marks. Must date mark potentially hazardous foods. Use within 7 days from date or discard. DO NOT KEEP BAKED POTATOES IN FOIL. HAZARDOUS. Unwrap and let air be exposed. Corrected with education. Handout given
- Food storage - preventing contamination from the premises
Observation: Several food items stored on floor in walk-in cooler and freezer. Must maintain all food items at least 6 inches off the floor for easy cleaning and food protection.
- Food storage containers identified with common name of food
Observation: Bins with white powders not labeled. Must label all working containers with common name of food item for proper identification.
- Cleanability of floors, walls, and ceilings
Observation: Repair cove base peeling from wall in walk-in freezer. Are must be easily cleanable.
- Cleaning of cooking and baking equipment
Observation: Clean right side oven. Has grease build-up.
- Plumbing system maintained in good repair
Observation: Condensate line in walk-in freezer is broken. Condensate draining into bucket. Must repair line.
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04/16/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Need self closure mechanism for the back door adjusted to make the door fully closing on own power.
- Hand drying provided
Will need hand soap and hand drying provided at all handsinks,
- Test kit provided and used to measure sanitizing solution concentration
Will need to have sanitizer and test strips to match for the warewashing, dishmachine, and food contact surfaces.
- Cleanability of floors, walls, and ceilings
1) Need cove base yet in kitchen along back wall of kitchen behind the culinary sink area and the cabinets base. 2) Need cove base in bar area. 3) Need cove base in both walk in cooler and freezer. 4) Need cove base along one wall in men's RR under the sink, urinal, and stools. 5) Need to finish the trim board of the storage room door. 6) Seal the flooring for the bar with durable material and the step into the bar area. 7) Need abscusion cover for the faucets at the mopsink to seal the wall area.8) Need coated light or light cover for the upright freezer.
- Handwashing signage
Need to post handwashing signage at all handsinks, given examples today.
- Material characteristics of non-food contact surfaces
1) Has several finished cabinets with unfinished interiors at bar and kitchen, must seal with at least two coats of light colored paint or varnish to make all wooden surfaces smooth, cleanable and nonabsorbent. 2) Will need to seal the underside of countertops, not installed yet. 3) Caulk all countertops, sinks, urinals, and mopsink to wall or surrounding surface to aid cleaning.
- Food temperature measuring devices are provided and readily accessible
1) Will need thermometers for all cooling units. 2) Thermometer needed for checking food temps, suggest digital for thin cuts of meat.
- Handwashing cleanser, availability
Will need hand soap and hand drying provided at all handsinks,
- Food storage - preventing contamination from the premises
Will need to adjust all shelving units to have the lowest shelf at least 6 inches off the floor, some currently set up in kitchen less than 6 inches.
- Plumbing
materials, design, construction and installation
- Light bulbs, protective shielding
1) Need cove base yet in kitchen along back wall of kitchen behind the culinary sink area and the cabinets base. 2) Need cove base in bar area. 3) Need cove base in both walk in cooler and freezer. 4) Need cove base along one wall in men's RR under the sink, urinal, and stools. 5) Need to finish the trim board of the storage room door. 6) Seal the flooring for the bar with durable material and the step into the bar area. 7) Need abscusion cover for the faucets at the mopsink to seal the wall area.8) Need coated light or light cover for the upright freezer.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
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03/13/2013 | Routine |
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