- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above ready to eat foods in cooler Manager moved the chicken to the bottom shelf during inspection. Raw beef stored above ready to eat foods in cooler. Manager moved raw beef to bottom shelf during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on deli meats, hamburger and ham. Manager date marked all items that require a 7 day date marking system.
- Miscellaneous sources of contamination
Observation: Hand sink needs barrier on dish side to prevent splash over.
- Physical facilities maintained in good repair
Observation: No baseboards at wall junctures. Particle board in poor condition with wear and chips.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Chlorine sanitizer at bar tested around 200ppm. Inspector and manager diluted the sanitizer to 100ppm during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
- Common name-working containers
Observation: Bottle not labeled with common name. Manager labeled the bottle "sanitizer" during inspection.
|
01/14/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed for checking sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Top of prep cooler back , under hood with debris, hinges of lids. Some splatter on walls. Bottom of coolers with food debris and spillage.
- Physical facilities maintained in good repair
Observation:Floor needs cove base along walls, particle board shelving in poor condition.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Handed out employee reporting policy for illness.
- Miscellaneous sources of contamination
Observation Hand sink needs barrier on dish side to prevent splash over.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Date marking of ready to eat items must be done on items held longer than 24 hrs.
|
12/11/2014 | Regular |
- Handwashing cleanser, availability
soap and papertowels rerquired at all handsinks
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
fronts of equipment with buildup, door hanedles of coolers, walls with food splatter, sides of equipment
- Hand drying provided
soap and papertowels rerquired at all handsinks
|
11/27/2013 | Routine |
Restaurant representatives - add corrected or new information about The Creek Inc Dba Mill Creek Restaurant And Lounge, 902 Okoboji Ave, Milford, IA 51351 »