Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: area around stove needs cleaned. Exhaust fan over grill and fryer needs cleaning
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: 5 gallon buckets with dry goods are quite dirty on outside today. Be sure to wash, rinse and sanitize before each refill.
Roasts held at a temperature of 130°F or above Observation: roast on stove was 97deg today. Keep hot (130deg or more) or cold in fridge
Food storage - preventing contamination from the premises Observation: Hobart mixer lubrication oil seems to be dripping and could possibly drip in food being prepared
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: cream pies were 65deg today stored at room temperature during the lunch hour. Should be stored in the fridge.
Food storage containers identified with common name of food Observation: labels missing from several containers today: 5 gallon buckets and plastic storage containers should be labeled with food name when removed from original package
11/23/2015
Regular
No violation noted during this evaluation.
04/16/2014
Routine
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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