- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The door seals on the prep cooler are soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The area around the flood drain in the basement is soiled.
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10/22/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation: A food worker touched the toast with bare hands. This violation was corrected on-site through discussion with the owner.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor drain in the basement is heavily soiled.
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06/11/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor under the fryers are soiled.
- 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: The thermometer in the small white refrigerator in the kitchen is unreadable (cloudy dial).
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01/27/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some perishable ready-to-eat foods are not date marked: deli meats when opened from their commercial packaging, home made sauces---Also make sure a system is in place to be able to track food prepared on-site and frozen before and after freezing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The two prep coolers have excessive food particles/spills and wet towels to soak up excess moisture.
- 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: The north prep cooler food varied in temperature and some was up to 50 F---Service company was called at the time of this inspection.
- Plumbing system maintained in good repair
Observation: There is a leaky drain line in the basement---Service company has been contacted and it will be repaired on 9/22/2014. A bucket has been placed to catch the leak in the meantime.
- Hand drying provided
Observation: There were no paper towels at the kitchen hand washing sink---Corrected on-site be placing a roll of paper towels next to the hand washing sink.
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09/19/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Observation: There were no test papers to monitor the chlorine bleach sanitizer.
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02/06/2014 | Routine |
- Hand drying provided
THERE WERE NO PAPER TOWELS AT THE HAND WASHING SINK.
- Sanitizers
THERE IS SCENTED BLEACH BEING USED FOR SANITIZING DISHES.
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08/26/2013 | Routine |
- Foods are cooled using appropriate methods
A LARGE PAN OF AU JUS WAS COOLING IN A PREP COOLER-----THIS PAN WAS MOVED TO AN ICE BATH DURING THIS INSPECTION.
- Roasts held at a temperature of 130°F or above
THE PREP TABLE COOLER WAS 49 F-----THE FOOD WAS PULLED FROM THIS COOLER DURING THE INSPECTION.
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04/16/2013 | Routine |
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