- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink being used to dump food and products down the drain.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items held longer than 24 hours not date marked.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishwasher sanitizer not reaching proper concentration. --Observation: Dishwasher rinse temperature only reaching 108*F.
- Bare hand contact with ready to eat foods
Observation: Employee making lettuce salads with bare hands. Spoke with person in charge and employees about washing hands and wearing gloves.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: No hand washing only sign on hand washing sink.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes laying on countertops. When not in use, they are to be stored in sanitizer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No sanitizer test strips for dish machine or sanitizer in 3-compartment sink behind bar.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Walls with food splatter, sides and fronts of equipment with food splatter, handles of coolers and other contact areas with buildup, shelving in kitchen with debris, most areas of kitchen with buildup and debris.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Tubs used to hold utensils, lids, equipment with a lot of debris and old food inside.
- Food storage - preventing contamination from the premises
Observation: Food items in walk-in cooler and walk-in freezer stored on the floor.
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12/21/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Burger to be stored below steaks in reach in cooler.
- Multiuse food contact surfaces are cleanable
Observation:Bread bags are not to be reused for food storage.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Walls with food splatter, sides and fronts of equipment with food splatter, handles of coolers and other contact areas with buildup, shelving in kitchen with debris, most areas of kitchen with buildup and debris.
- Using a handwashing sink- operation and maintenance
Observation:Hand sink for washing hands only, discussed.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation:Walls, corners and shelving in poor repair, walls with edges coming loose.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Tubs used to hold utensils, lids, equipment with a lot of debris and old food inside, can opener blade with a lot of buildup. These items to be put on cleaning frequency.
- 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:Items in steam well not reheated to 165, items removed and reheated properly.
- Food temperature measuring devices are provided and readily accessible
Observation:Thermometer needed to check food temps for cooking or rehaeting and cooling of foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:All deli meats to be date marked when repackaged or opened.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment and against walls.
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11/03/2014 | Regular |
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
food to be stored off the floor, ingredient bags to be sealed or closed
- Handwashing cleanser, availability
papertowels required at all handsinks, handsoap
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
vent debris on ceiling above prep area
- Service sink required
- equipment food contact surfaces and utensils clean to sight and touch.
shelving with debris, sides of equipment with splatter, walls with splatter, handles of equipment being touched with buildup
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment Floors in poor repair Walls in poor repair, wood cabinets in poor condition, floor of walk in cooler in poor repair
- Miscellaneous sources of contamination
food to be stored off the floor, ingredient bags to be sealed or closed
- Hand drying provided
papertowels required at all handsinks, handsoap
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10/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Remington's Restaurant & Lounge, 1511 18th St, Spirit Lake, IA 51360 »