- In-use utensils, between-use storage
Observation: Ice scoop handle stored in the ice.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- License required to operate a food establishment
Observation: The facility is operating without a license.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean-up vomit and diarrhea.
- Posting of a valid license
Observation: A valid license is not posted.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent is not clean.
- Food shall be obtained from sources that comply with law
Observation: NOT FOR SALE ground beef (hamburger patties) in the freezers and served to the public. Steaks not labeled with food source found in a box labeled Eggs.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Bare hand contact with ready to eat foods
Observation: The facility does not have gloves or utensils to prepare meals without bare hand contact.
- Physical facilities maintained in good repair
Observation: Ceiling and floors in poor repair.
- 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: The facility does not have a Sick Policy.
- Maintaining premises free of litter and unnecessary equipment
Observation: Numerous unnecessary items stored in the basement creating harbourage conditions.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment handles and shelves not clean.
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02/12/2016 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Replace shelf cloths when they become soiled
- Test kit provided and used to measure sanitizing solution concentration
Observation:Obtain and use sanitizer test strips
- Posting of a valid license
Observation:Current license not posted
- Plumbing system maintained in good repair
Observation:Clean 4 hole bar sink, including the faucets. Replace if necessary
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12/18/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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03/09/2013 | Routine |
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