- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: all non food contact areas (Cabinets, floors, hard to reach areas behind equipment) in the food prep area need cleaning
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation:floor in and around food prep area needed cleaning at inspection. Also florescent light shield in rear storage/ ice machine area needed cleaning of food buildup
- Food storage containers identified with common name of food
Observation:All food product broken down from bulk into food containers must be identified with the common name of food on package.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Storage and maintenance of wet and dry wiping cloths
Observation:all wiping cloths must be stored in a mild sanitized solution between uses.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:Cleaning frequency of all food contact surfaces within prep area must be done at a minimum of each shift.
|
03/30/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked Turkey must be date marked and used within 7 days when kept at 41' or cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation:store all wiping cloths in a mild sanitized solution between uses
- Test kit provided and used to measure sanitizing solution concentration
Observation:Please provide test strips to 3 compartment sink area, to measure proper chlorine strength
|
03/28/2014 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Test kit provided and used to measure sanitizing solution concentration
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Sanitization of food contact surfaces - before use and after cleaning
a proper sanitzer must be provided for wash/ rinse sanitize procedure in three compartment sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
kitchen area needs a through cleaning
- Cleanability of floors, walls, and ceilings
floors and walls in kitchen need cleaning of grease and debris buildup
- Food storage - preventing contamination from the premises
liquid vegetable frying shortening and single service cups must be stored off the floor during storage.
- equipment food contact surfaces and utensils clean to sight and touch.
non food contact areas throughout kitchen to include inside cabinets, areas around stove and fryer and around nacho macine need regular cleaning
- Food temperature measuring devices are provided and readily accessible
provide thermometers to staff to check for proper cooking temperatures of cooked foods
- Designated areas for employees
use of designated areas by employees
- Material characteristics of non-food contact surfaces
non food contact areas throughout kitchen to include inside cabinets, areas around stove and fryer and around nacho macine need regular cleaning
|
03/21/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
a proper sanitzer must be provided for wash/ rinse sanitize procedure in three compartment sink.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
kitchen area needs a through cleaning
- Food temperature measuring devices are provided and readily accessible
provide thermometers to staff to check for proper cooking temperatures of cooked foods
- Cleanability of floors, walls, and ceilings
floors and walls in kitchen need cleaning of grease and debris buildup
- Material characteristics of non-food contact surfaces
non food contact areas throughout kitchen to include inside cabinets, areas around stove and fryer and around nacho macine need regular cleaning
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
non food contact areas throughout kitchen to include inside cabinets, areas around stove and fryer and around nacho macine need regular cleaning
- Food storage - preventing contamination from the premises
liquid vegetable frying shortening and single service cups must be stored off the floor during storage.
- Test kit provided and used to measure sanitizing solution concentration
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
|
03/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Tri-State Blind Society, 3333 Asbury Rd, Dubuque, IA 52002 »