- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Metro hold hold unit is not holding cooked food at least 135*F. Unit is malfunctioning. Repair or replace. Do not use unit util potentially hazardous foods can be maintained a proper temperature. Handle on bottom door of unit is broken and part is on order.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Dough build-up on wagon wheel press. Clean before and after use to prevent build-up.
- Storage of clean linens, single-service, and single use articles
Observation: Current napkin dispensers are not dispensing napkins properly. Too many are dispensed at one time and patrons grabbing napkins contaminate the unused napkins above when grabbing. Suggest providing a single-service (one at a time)dispenser to prevent contamination during storage.
- Using a handwashing sink- operation and maintenance
Observation: Automatic hand washing sinks 1) By steam kettles and 2) Next to can sink are not working. The battery lost power. Will replace battery. Eventually moving to pedals for all hand sinks.
- Plumbing system maintained in good repair
Observation: 1) 3 compartment sink in dish machine room continues to leak. Must replace parts or replace sink. REPEAT VIOLATION. 2) Hose line for can sink spray nozzle is cracked and slowly leaking. Repair or replace. All plumbing must be maintain in good working order. If repairs do not keep plumbing in good condition must replace.
- Insect control devices are properly designed and installed
Observation: Fly traps installed in walkways of food areas. Move to outer edge of walls away from food and food areas to prevent possible contamination.
- Material characteristics of non-food contact surfaces
Observation: ADA covers are worn on hot water lines for water supply controller used for dough mixers in bakery. The pull handles for hot water supply controller are also very rusty. Repair rusty handles and replace ADA covers to maintain in good repair and prevent possible contamination.
- Cleanability of floors, walls, and ceilings
Observation: 1) Rhino flooring in Walk-in coolers are bubbling and cracked. Must replace to make floor smooth, and easily cleanable. REPEAT VIOLATION. Maintenance planning to replace in July. 2) Cheese hous wall, ceiling, and door continue to not be addressed. MUST REPLACE SURFACES WITH DURABLE, NON-ABSORBENT, AND EASILY CLEANABLE MATERIAL FOR FOOD PROTECTION AND EASY CLEANING. REPEAT VIOLATION.
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06/19/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Box of raw eggs were stored on top shelf above ready-to-eat foods in meat walk-in cooler. Box was moved to bottom shelf. Corrected on site.
- Plumbing system repaired according to law
1) Middle basin of 3 compartment sink in ware washing room leaks around hot water handle, 2) 3rd basin of 3 comaprtment sink in ware washing room leaks around hot water handle, 3) Misc. sink near flat top grills in kitchen area leaks around the faucet. Repair plumbing to maintain in good working order. Mail-in re-check due 1/2/14 for repairs.
- Light bulbs, protective shielding
1) Walls and ceiling in cheese house is stained and no longer easily cleanable. Especially around door frame. Suggest using a white wall board (FRP) for entire area to make surface smooth, non-absorbent, and easily cleanable. 2) Light burnt out in walk-in meat cooler.
- Roasts held at a temperature of 130°F or above
Cold hold unit in dining room area was 53 degrees F. Was at proper tem this morning. May be going through defrost. Keep a thermometer inside well basin to ensure food is held 41 degrees or below. May also use use (unit designed for ice with drain line) to ensure food is held at proper temperature. Food is not kept in wells for longer than an hour.
- Material characteristics of non-food contact surfaces
Rhino floor cover in walk-in cooler is cracked. Food and debris build-up under areas. Repair area to make smooth and easily cleanable.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer for cold hold units in dining area to ensure food is maintained 41 degrees or below.
- Food storage containers identified with common name of food
Working container of cinnamon spice in bakery was not labeled. Must label all working containers with common name of food item to make easily identifiable. Corrected on site.
- Cleanability of floors, walls, and ceilings
1) Walls and ceiling in cheese house is stained and no longer easily cleanable. Especially around door frame. Suggest using a white wall board (FRP) for entire area to make surface smooth, non-absorbent, and easily cleanable. 2) Light burnt out in walk-in meat cooler.
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12/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cold hold unit in main kitchen (Row 1) is not working corectly. Cold hold food is maintained on ice. Must repair unit to maintain potentially hazardous food at least 41 degrees or below.
- Cleanability of floors, walls, and ceilings
Cheese house is having moisture issues. Surface of walls and ceiling are rusting and have mold stains. Surface are not easily clenable. Provide clean and moisture proof materials or coating to prevent contamination. Door has wood suppport. Wood deteriorating and needs resurface or replaced. Could be a bad seal around door, adding to moisture issue.
- Material characteristics of non-food contact surfaces
1) Resurface HOBART mixers to prevent rust contamination of food. ALl surfaces must be smooth, nonabsorbent and easily cleanable. 2) Lid to handle box for kettle near food preparation sink is loose and needs secured to maintain in good repair. 3) WOod shelving for spice rack in basement in worn and not secured. Provide industrial shelving for spice rack in basement and mount to wall to prevent damage and ensure surface is easily cleanable.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Adjust hot water for 1) Hand isnk in bakery area and 2) Hand sink near kettle line. Water must reach 100 degrees F. for proper hand washing.
- Laundry facilities
requirement, location, and use
- Plumbing system repaired according to law
1) Leak hot water handle and faucet for 1st basin (wash) on 3 compartment sink in dish machine area, 2) Leaknig faucet in middle basin (rinse) of 3 compartment sink in dish machine area. 3) Faucet for misc. sink near grill leaks. Repair plumbing to maintain in good working order.
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05/20/2013 | Routine |
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