- Manual warewashing sinks requirements
Observation: There is only a two compartment sink rather than the required three compartment sink for 1) washing, 2) rinsing and 3) sanitizing dishes.
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09/14/2015 | Regular |
- Foods are cooled using appropriate methods
Observation: There was a deep container of sausage gravy just placed in the home-style refrigerator for cooling. This violation was corrected on-site by moving to the freezer and discussion with the manager to validate the process.
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03/02/2015 | Regular |
- Manual warewashing sinks requirements
Observation: There is only a two compartment sink for manually washing dishes rather than the required three-compartment sink.
- Hand drying provided
Observation: There are no paper towels in the employee restroom adjacent to the breakfast preparation/storage area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There were no test papers available for checking the sanitizer concentration.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: There was no sanitizer being used for the third step of manual dish washing---This violation was corrected on-site by using a sanitizer for the third step of manual dish washing.
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11/17/2014 | Regular |
- Hand drying provided
Observation: There were no paper towels available for hand drying in the employee restroom next to the breakfast storeroom---This violation was corrected on-site by refilling the paper towel dispenser.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were not available for checking sanitizer concentrations.
- 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 are no thermometers in the two refrigerators.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: The gravy did not cool from 135 F to 70 F in two hours or less---The violation was corrected-on-site by discarding the gravy and speaking with the manager about other cooling options and monitoring cooling times and temperatures.
- Manual warewashing sinks requirements
Observation: There is only a two compartment sink, rather than the required three compartment sink available for washing dishes.
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02/12/2014 | Routine |
- Hand drying provided
THE PAPER TOWEL DISPENSER IN THE EMPLOYEE RESTROOM IS EMPTY.
- Prohibiting animals
A GUESTS DOG WAS IN THE BREAKFAST AREA.
- equipment food contact surfaces and utensils clean to sight and touch.
THE INSIDE OF THE PIZZA OVEN IS IN SOILED WITH FOOD DEBRIS.
- Handwashing signage
THERE IS NO SIGN IN THE EMPLOYEE RESTROOM REMINDING EMPLOYEES TO WASH THEIR HANDS.
- Test kit provided and used to measure sanitizing solution concentration
TEST PAPER ARE NEEDED FOR CHECKING THE CONCENTRATION OF CHLORINE BLEACH SANITIZER-----THERE IS ONLY A TWO COMPARTMENT DISH WASHING SINK
- Food temperature measuring devices are provided and readily accessible
THE THERMOMETER IN THE WHITE REFRIGERATOR IS BROKEN
- Manual warewashing sinks requirements
TEST PAPER ARE NEEDED FOR CHECKING THE CONCENTRATION OF CHLORINE BLEACH SANITIZER-----THERE IS ONLY A TWO COMPARTMENT DISH WASHING SINK
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08/15/2013 | Routine |
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