- Equipment location, installation, repair, and adjustment
Observation: The following coolers have torn door gaskets and must be replaced: Randall cooler in back prep area, Bud light (retail), milk (retail), True pizza prep (line), True freezer (line), and Black GE cooler (line).
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were observed wet and not in solution. All in use wiping cloths must be maintained in sanitizer solution to prevent buildup of bacteria.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan cover is missing above the line in the kitchen and the walk in cooler vent covers have become soiled. Cover must be replaced and the walk in covers 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 closet by the bathrooms. Must store all food/food items at least 6 inches off the floor.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Arneg open air cooler (49*F-60*F) and the condiment buffet cooler (44*F) were observed above minimum temp. All TCS (time/temp control for safety) food was either moved or discarded. Coolers must be able to maintain food at 41*F or less. May not use coolers until they can maintain 41*F or less.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Line hand sink is not easily accessible to employees. Hand sink must be easily accessible to facilitate hand washing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: shelves above line, dish rack above dish machine, slacked dough rack (walk in cooler), microwave (line), and pizza prep cooler (line). Must keep clean to prevent buildup of bacteria.
- Cleanability of floors, walls, and ceilings
Observation: Floor in the walk in cooler and the back prep area is peeling paint and is no longer cleanable. Floor must be resurfaced.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most items were date marked however some were not (hash browns, biscuits and gravy, pickle wraps, etc.). Must date mark all TCS food with date opened/prepared and discard within 7 days.
- Material characteristics of non-food contact surfaces
Observation: All wood shelves in prep and kitchen area as well as any exposed wood must be sealed or painted to prevent buildup of bacteria.
- Handwashing signage
Observation: Mens bathroom did not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
- Food storage - preventing contamination from the premises
Observation: Food was stored directly on the floor in the walk in freezer. Must store all food at least 6 inches off the floor.
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03/16/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Door to walk-in freezer does not shut properly. Repair to ensure freezer seal correctly. 2) All cupboards under coffee area need cleaned. Dust and spill stains. 3) Door track of blue bunny freezer has dust build-up and needs cleaned. --1) Reach-in cooler near lagre oven storing pork loin meat has food build-up. 2) Raw chicken reach-in cooler also has food build-up. Clean areas more frequently to prevent food contamination. 3) Ice scoop is cracked and needs replaced with an easily cleanable utensil.
- Drying mops
1) Wall behind mop sink is soiled and needs cleaned. 2) Invert mop heads to hang dry properly.
- Cleanability of floors, walls, and ceilings
Floor in back kitchen area and near dishmachine area is chipping paint and needs re-sealed with 2 coats of light colored paint or cement sealant.
- Hand drying provided
Hand sink next to large oven was blocked and missing soap and paper towel. Must keep all hand sink easily excessible at all times. Also hand soap and proper hand drying must be provided to adequate hand washing.
- Roasts held at a temperature of 130°F or above
Hot hold unit for fried items and sandwiches was not heating correctly. Foil on bottom of unit was impairing heat ventilation. Foil was removed and unit correctly hot held items. Corrected on site.
- Laundry facilities
requirement, location, and use
- Multiuse food contact surfaces are constructed of safe materials
1) Reach-in cooler near lagre oven storing pork loin meat has food build-up. 2) Raw chicken reach-in cooler also has food build-up. Clean areas more frequently to prevent food contamination. 3) Ice scoop is cracked and needs replaced with an easily cleanable utensil.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Wall behind mop sink is soiled and needs cleaned. 2) Invert mop heads to hang dry properly.
- Using a handwashing sink- operation and maintenance
Hand sink next to large oven was blocked and missing soap and paper towel. Must keep all hand sink easily excessible at all times. Also hand soap and proper hand drying must be provided to adequate hand washing.
- Food storage - preventing contamination from the premises
Several boxes of food items stored on floor in walk-in freezer. Food must be maintained at least 6 inches off the floor for food protection and easy cleaning.
- Handwashing cleanser, availability
Hand sink next to large oven was blocked and missing soap and paper towel. Must keep all hand sink easily excessible at all times. Also hand soap and proper hand drying must be provided to adequate hand washing.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Meat in crockpot not being reheated to 165 within 2 hrs. Crockpots are not manufactured to re-heated cooked foods to 165 degrees within 2 hours. Pre-cooked meat should be re-heated by microwave or other commercial cooking unit, then hot held in crockpot. Corrected with education.
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10/10/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Floor in back kitchen area and near dishmachine area is chipping paint and needs re-sealed with 2 coats of light colored paint or cement sealant.
- Hand drying provided
Hand sink next to large oven was blocked and missing soap and paper towel. Must keep all hand sink easily excessible at all times. Also hand soap and proper hand drying must be provided to adequate hand washing.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Reach-in cooler near lagre oven storing pork loin meat has food build-up. 2) Raw chicken reach-in cooler also has food build-up. Clean areas more frequently to prevent food contamination. 3) Ice scoop is cracked and needs replaced with an easily cleanable utensil. --1) Door to walk-in freezer does not shut properly. Repair to ensure freezer seal correctly. 2) All cupboards under coffee area need cleaned. Dust and spill stains. 3) Door track of blue bunny freezer has dust build-up and needs cleaned.
- Drying mops
1) Wall behind mop sink is soiled and needs cleaned. 2) Invert mop heads to hang dry properly.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Wall behind mop sink is soiled and needs cleaned. 2) Invert mop heads to hang dry properly.
- Roasts held at a temperature of 130°F or above
Hot hold unit for fried items and sandwiches was not heating correctly. Foil on bottom of unit was impairing heat ventilation. Foil was removed and unit correctly hot held items. Corrected on site.
- Laundry facilities
requirement, location, and use
- Using a handwashing sink- operation and maintenance
Hand sink next to large oven was blocked and missing soap and paper towel. Must keep all hand sink easily excessible at all times. Also hand soap and proper hand drying must be provided to adequate hand washing.
- Food storage - preventing contamination from the premises
Several boxes of food items stored on floor in walk-in freezer. Food must be maintained at least 6 inches off the floor for food protection and easy cleaning.
- Multiuse food contact surfaces are constructed of safe materials
1) Reach-in cooler near lagre oven storing pork loin meat has food build-up. 2) Raw chicken reach-in cooler also has food build-up. Clean areas more frequently to prevent food contamination. 3) Ice scoop is cracked and needs replaced with an easily cleanable utensil.
- Handwashing cleanser, availability
Hand sink next to large oven was blocked and missing soap and paper towel. Must keep all hand sink easily excessible at all times. Also hand soap and proper hand drying must be provided to adequate hand washing.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Meat in crockpot not being reheated to 165 within 2 hrs. Crockpots are not manufactured to re-heated cooked foods to 165 degrees within 2 hours. Pre-cooked meat should be re-heated by microwave or other commercial cooking unit, then hot held in crockpot. Corrected with education.
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10/10/2013 | Routine |
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