- Cutting surfaces maintained
Observation: White boards on food prep line have missing pieces and deep grooves.
- Multiuse food contact surfaces are cleanable
Observation:Ice scoop edge is chipped and edges are jagged and not smooth. PIC agrees to order a new ice scoop and to use an intact food utensil when scooping ice from the machine.
- Separation from food, equipment, utensils, linens, and single service
Observation:Liquid soap stored above food containers in the dry storage area. PIC agrees to reorganize the shelf today.
- Eating, drinking, or using tobacco
Observation: Open beverage container in the dish machine area. Beverage was discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Ice scoop holder not clean and free of debris. The container was removed from the machine and cleaned in the mechanical dishwasher.
- Bare hand contact with ready to eat foods
Observation:Food employee plated sandwich garnish and salad with bare hands. Foods were voluntarily discarded. Food employee donned gloves to handle ready to eat food.
- 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: Garlic/oil mixture prepared with fresh minced garlic is stored at room temperature while the kitchen is operating and stored in the cooler overnight. This product requires temperature control for safety and shall be held at 41*F or below or at 135*F and above. Product was returned to the walk-in cooler.
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11/18/2014 | Regular |
- Handwashing cleanser, availability
Observed that the bar hand sink does not have soap or paper towels at the hand sinks. Observed dirty drink glasses stored in the hand sink at the mechanical dish machine. Observed that all hand sinks are not clean.
- Sanitization of food contact surfaces - before use and after cleaning
Observed that chemical sanitizer is not dispensing into the dish machine. Observed that the sanitizer bucket is empty. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed food debris on the floor and under equipment.
- Hand drying provided
Observed that the bar hand sink does not have soap or paper towels at the hand sinks. Observed dirty drink glasses stored in the hand sink at the mechanical dish machine. Observed that all hand sinks are not clean.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area - observed drink cup stored on the ice machine. Uncovered drink containers shall not be stored above food. Drink cup was emptied. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Observed that the bar hand sink does not have soap or paper towels at the hand sinks. Observed dirty drink glasses stored in the hand sink at the mechanical dish machine. Observed that all hand sinks are not clean.
- Food is properly labeled
Observed that applesauce containers that are served to children are not properly labeled. Provide containers with labeling or serve the applesauce in a bowl.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleaning frequency of food contact surfaces (PHF/TCS)
Kitchen personnel were not aware that in use utensils to include prep boards are required to be cleaned and sanitized at least every 4 hours. Corrected at time of inspection
- When to wash
Food employees are required to wash hands when coming on duty. Corrected at time of inspection
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03/19/2013 | Routine |
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