- Material characteristics of non-food contact surfaces
Observation: The following areas are no longer smooth, easily cleanable, and non absorbent: white shelves in the kitchen, counter top chipping as well (same shelving), and back edge of RR hand sinks are not sealed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Squeeze bottles have become soiled and must be cleaned.
- Storage of clean linens, single-service, and single use articles
Observation: Single use items were stored directly on the floor in the dry storage area. Must store all food/food items at least 6 inches off the floor.
- Food storage containers identified with common name of food
Observation: Squeeze bottles did not have a label. All food items not in original container must be labeled with common name of product.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Meatballs were dated 3/9. Discarded at time of inspection. May not hold any TCS food longer than 7 days from preparation/opening.
- 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: Cooked potatoes were observed in the walk in cooler @ 95*F. Potatoes were prepared at approx 10am. Potatoes were peeled and diced to reach proper temp within 2 hr time frame. TCS (time/temp control for safety) food must be cooled from 135*F to 70*F within 2 hours and from 70*F to 41*F within another 4 hrs. Cooling process may not exceed 6 total hours.
- Handwashing signage
Observation: Bar and bathroom hand sinks did not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
- Equipment location, installation, repair, and adjustment
Observation: Walk in cooler gasket is torn, and the Whirlpool freezer in the dry storage area has a broken lid. Must replace.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All hot wells must be emptied and cleaned.
- Light bulbs, protective shielding
Observation: Light bulbs in the basement area do not appear to be shatter resistant. Must provide a shatter resistant bulb or adequate cover.
- Miscellaneous sources of contamination
Observation: Frigidaire freezer in kitchen has ice buildup. Must defrost to prevent contamination.
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03/25/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: Cover batter tub when not in use to prevent contamination.
- Cleaning of cooking and baking equipment
Observation: Clean build-up in side ovens.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Heavy grease build-up under large equipment. Must clean often to prevent build-up.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Clean inside doors of reach-in freezer/fridge combo. 2) Defrost and clean reach-in freezer near fryer
- Test kit provided and used to measure sanitizing solution concentration
Observation: provide chlorine test strips for beach-water sanitizer and dish machine. Chlorine solution must be maintained 50-100ppm.
- Plumbing system maintained in good repair
Observation: Slight leak faucet for 3 compartment sink in bar area. Repair to maintain in good working condition.
- Cleanability of floors, walls, and ceilings
Observation: Walls and floor in kitchen area is old and worn. No longer easily cleanable. Replace to make smooth, nonabsorbent, and easily cleanable.
- In-use utensils, between-use storage
Observation:Scoop for flour bin must have a handle and stored inverted to prevent bare hand contamination.
- Foods are cooled using appropriate methods
Observation:Has foil wrapped potatoes in cooler. Remove foil wrap before placing in cooler to properly cool potatoes and prevent microbial growth. Can create an environment absent of oxygen producing microbial growth resistant to heat treatment. Corrected on site with education.
- Material characteristics of non-food contact surfaces
Observation: All white painted shelving in kitchen area is worn and no longer easily cleanable. Must resurface with at east 2 coats of light colored paint or replace to make non-absorbent, smooth and easily cleanable.
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05/28/2014 | Routine |
- Cleanability of floors, walls, and ceilings
1) Cracked floor tiling infront of large ice machine and 2) in bar area. Also, 3) Wood flooring under large kitchen equipment is worn and no longer clenable. Has heavy grease build-up. Resuface or replace flooring to make smooth, non-absorbent, and easily cleanable.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean micrwaves. Ensure top of inside area is cleaned as well. 2) Clean catch pan for charcoal grill. 3) Clean around large kitchen equipment. 4) Front of ice chute inside large ice machine has slight growth build-up. 5) Back of meat slicer has slight food debris. Clean all food contact surfaces frequently to prevent food contamination.
- Material characteristics of non-food contact surfaces
1) White painted wood wall shelving near meat slicer is no longer cleanable and has food build-up 2) Front edge of water dispenser counter is warped and no longer cleanable. Resurface areas to make smooth, non-absorbent, and easily cleanable.
- Storage or display of food in contact with water or ice
Heavy ice build-up in reachin freezers (especially in basement) Defrost to remove ice and prevent contamination.
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10/16/2013 | Routine |
Restaurant representatives - add corrected or new information about The Heights, 21592 Business Hwy 151 N, Monticello, IA 52310 »