- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food contact surfaces (tongs, serving utensils) only washed and sanitized once per day.
- 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: Missing thermometers in reach-in coolers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked (cooked chicken, ground meat, salads, open containers of hot dogs).
- When to wash
Observation: Not washing hands prior to putting on gloves
- Foods are cooled using appropriate methods
Observation: Placing hot foods (cooked ground beef, gravy) in deep, covered pans into reach-in cooler to cool
- Duties of PIC
Observation: Staff not familiar with reportable diseases.
- Bare hand contact with ready to eat foods
Observation: Upon arrival, food handler placing lettuce on sandwiches with bare hands. Discussed at time of inspection.
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles.
- In-use utensils, between-use storage
Observation: Scoops, spoons stored in standing water in ice cream area.
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10/21/2014 | Regular |
Restaurant representatives - add corrected or new information about Maid-Rite - Norwalk, 1031 Sunset Dr, Norwalk, IA 50211 »