- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employee stated that dishes and utensils are only washed and rinsed, there is no sanitizing step. There was no sanitizer available in the kitchen. Sanitizer obtained, discussed proper manual dishwashing procedures, corrected on site. Repeat violation.
- Manual warewashing sinks requirements
Observation:There is still only a two-compartment sink in the kitchen used for handwashing as well as manual dishwashing. Repeat violation.
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08/05/2015 | Regular |
- Manual warewashing sinks requirements
Observation: Two sinks have not been installed, see notes below.
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07/29/2014 | Follow Up LOC |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employees are not sanitizing equipment - there is only a two-compartment sink available and more than 2 utensils/pieces of equipment are used in the daily operation.
- Manual warewashing sinks requirements
Observation:There is only a two-compartment sink available, but there are more than 2 utensils/pieces of equipment that require cleaning and sanitizing.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Observed taco meat and cheese sauce reheating in crockpots. Foods were reheated in microwave, corrected on site.
- Posting inspection reports
Observation:The inspection report from last year is not posted visible to the public.
- Insect control devices are properly designed and installed
Observation:Observed fly strip hanging over the refrigerator near the pizza oven, corrected on site.
- 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:There is no thermometer in refrigerator.
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06/26/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
There are only two sink compartments instead of 4 ( three for dishwashing, one for handwashing only) and there are more than 2 utensils used in food preparation. Repeat violation. There are no test papers to monitor chlorine sanitizer, which shall be 50-100 ppm.
- Linens- cleaning and storage
Observed drink cups on storeroom floor.
- Laundry facilities
requirement, location, and use
- Poisonous or toxic materials used and applied
Sanitizer in excess of required concentration in bus tub - corrected.
- Manual warewashing sinks requirements
There are only two sink compartments instead of 4 ( three for dishwashing, one for handwashing only) and there are more than 2 utensils used in food preparation. Repeat violation. There are no test papers to monitor chlorine sanitizer, which shall be 50-100 ppm.
- Food temperature measuring devices are provided and readily accessible
There is no thermometer in kitchen refrigerator - repeat violation.
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07/11/2013 | Routine |
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