- Test kit provided and used to measure sanitizing solution concentration
Observation:Need test strips for checking sanitizer levels for spray bottles and buckets-owner will order
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left information-will verify next inspection
- Backflow protection
air gap, device standard, when required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Left info
- 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:2 coolers with no internal thermometers-corrected
- Eating, drinking, or using tobacco
Observation:Open drink next to microwave-corrected
- 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:Prep coolers on front line and in rear of kitchen were all running above 45F, lunch prep had occurred, check coolers after 1 hour with door shut and adjust or repair if needed
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info, will verify next insp
- All other raw animal foods cooked to 145°F for 15 seconds.
Observation:Prime rib in Alto Sham at 80F and 123F product put back into oven for reheat to cooking temp
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Rear of counter slicer and shield for mixer need cleaned-owner discussed with kitchen mgr cleaning of these items
- Foods are cooled using appropriate methods
Observation: Pasta salad and Angel hair pasta in walk-in both cooling in 4 inch pans with lids on, both product were above 70F -made and put in walk-in late morning-owner discussed retraining staff on cooling
- Handwashing cleanser, availability
Observation:No soap at bar handsink-corrected
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07/30/2014 | Routine |
Restaurant representatives - add corrected or new information about Aunt Maude's, 547 Main, Ames, IA 50010 »