- Light intensity
Observation:KITCHEN NEEDS CEILING LIGHT REPAIRED, DARK.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED TO ORGANIZE BACK ROOM AND STORAGE AREA.
- 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:NEED THERMOMETER FOR WHITE FRIDGE IN KITCHEN
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:NEED TO CLEAN MICROWAVE OVEN AND STOVE.
- Toilet room
receptacle, enclosed, fixtures clean
- Maintaining premises free of litter and unnecessary equipment
Observation:NEED PREMISE BY NORTH WALL AND STORAGE AREA NEEDS TO BE FREE OF UNECESSARY ITEMS.
- Food storage, prohibited areas
Observation:NEED TO KEEP ALL FOODS POTATOES CANS IN ONE AREA IN STORAGE ROOM.
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01/07/2016 | Physical Recheck |
- Separation from food, equipment, utensils, linens, and single service
Observation:Separate spray sanitizer from food. cos
- Washing of linens
Observation:need to mechanically wash all linens, including ones hung over sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:need to clean oven, microwave and stove.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:mashed potatoes, mac & cheese, need to be disgarded. cos
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:need to organize back room, storage area.
- Handwashing cleanser, availability
Observation:need soap by hand sink. COS
- Food is properly labeled
Observation:need to label bean soup and roast.
- Maintaining premises free of litter and unnecessary equipment
Observation:premise by north wall and storage area needs to be free of unnecessary items.
- Bare hand contact with ready to eat foods
Observation:No bare hand contact with ready to eat foods, bread.Went over when to use gloves, tongs, tissues and RTE foods. Will check RCP on re-check.
- Protecting food from environmental contamination
Observation:need to segregate spoiled potatoes from other food. Disgarded, cos.
- Food storage, prohibited areas
Observation:need to keep all foods potatoes, cans in one area in back room.
- Light intensity
Observation:need more light in kitchen per our discussion. repair light fixture.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Need to clean encrusted grease off of grill.
- Toilet room
receptacle, enclosed, fixtures clean
- 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:need thermometer for white fridge in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:need to date mark baked pork chops,lettuce, roast bean soup. Disgarded lettuce cos.
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12/31/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation:FOOD NEEDS TO BE 6 INCHES OFF FLOOR, FLOUR, POTATOES, JELLO. PREVENT CONTAMINATION FROM DUST & DIRT.
- Physical facilities maintained in good repair
Observation:LIGHTS NEED REPAIR IN KITCHEN. CEILING TILES NEED REPLACED IN KITCHEN AND WAITRESS AREA, DIRTY SOILED.
- Hand drying provided
Observation:need paper towels by sink. cos
- Package integrity
Observation:flour in bag needs to be covered, rip in side. cos
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:CLEAN BACK ROOM MORE OFTEN TO KEEP CLEAN. NEED BETTER HOUSEKEEPING IN KITCHEN, WAITRESS AREA, AND STORAGE ROOM.
- Light intensity
Observation:NEED MORE LIGHTING IN KITCHEN PER OUR DISCUSSION.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:COOL WHIP AND CREAM CHEESE NEED TO BE THAWED IN FRIDGE. COS
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:CLEAN WR&S UTENSILS AND MIXER.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:NEED TO CLEAN REFRIDGERATORS AND DEICE FREEZERS.
- Outer openings are protected
Observation:REPAIR BOTH BACK DOORS TO EAST PER OUR DISCUSSION.
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06/24/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:CLEAN STOVE, 2 FREEZERS IN BACK NEED DEFROSTING
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:CELAN ALL VENTING.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:BETTER HOUSEKEEPING PLAN AND PROCEDURE, LISTS DAILEY, WEEKLY, MONTHLY ASSISTED WITH PLAN.
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12/17/2014 | Physical Recheck |
- Posting inspection reports
Observation:
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:NEED TO CLEAN ALL VENTING.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:CLEAN STOVE AND GRILL. 2 FREEZERS IN BACK NEED DEFROSTING.
- Food employees hair is effectively restrained
Observation:KEEP HAIR IN PONY TAIL/TIED BACK. COS
- Handwashing signage
Observation:
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED BETTER HOUSEKEEPING PLAN AND PROCEDURE. LISTS DAILEY, WEEKLY, MONTHLY. WILL ASSIST WITH PLAN.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:DATE READY TO EAT FOO AND PHF/TCS FOOD MACARONI, COLE SLAW DISCARDED COS. COTTAGE CHEESE BAKED POTATOES, HAM COS. WILL DOCUMENT ITEMS ON SEPERATE SHEET AS WELL AS DATE ON ITEMS.
- Food temperature measuring devices are provided and readily accessible
Observation:NEED THERMOMETERS IN BACK FREEZER AND FRIDGE PER OUR DISCUSSION.
- Storage and maintenance of wet and dry wiping cloths
Observation:
|
12/05/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:WORKING ON IT, IMPROVING.
- Light intensity
Observation:WORKING ON REPLACING BULBS IN LIGHTS.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:WORKING ON CLEANING OF KITCHEN AND BACKROOMS, IMPROVING.
|
06/17/2014 | Physical Recheck |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:NEED TO REPLACE DISH RACKS, ACCUMULATED FOOD RESIDUE & OTHER DEBRIS.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:DATE MARK MACARONI AND CHEESE, CHICKEN & DRESSING, PEACH COBBLER, RHUBARB DESSERT, SAUSAGE GRAVY COS.
- Food storage containers identified with common name of food
Observation:LABEL MACARONI & CHEESE, PEACH COBBLER, RHUBARB DESSERT, CHICKEN & DRESSING. COS
- Light intensity
Observation:NEED BEETER LIGHTING IN BACK ROOM WHERE FRIDGE, FREEZERS AND DRY GOODS ARE.
- Common name-working containers
Observation: --Observation:LABEL SANITIZER SPRAY BOTTLE IN CART, COS.
- Handwashing signage
Observation:NEED SIGN FOR HANDWASHING SINK. GAVE, COS.
- 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:EGGS NEED TO BE MAINTAINED AT 45 DEGREES OR LESS, COS.
- Temperature measuring device provided and readily accessible for manual warewashing
Observation:NEED TEST STRIPS READILY AVAILABLE FOR TESTING MECHANICAL DISHWASHER N SANITIZER CONTAINERS, COS. WILL ORDER.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:MACARONI SALAD, POTATO SALAD, SLOPPY JOES, BAKED BEANS, MEAT BALLS, SAUSAGE GRAVY 2 & FRIED CHICKEN NEED TO BE DISCARDED AFTER 7 DAYS. COS
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED TO KEEP KITCHEN & BACK ROOMS AS OFTERN AS NECESSARY TO KEEP CLEAN.
- Food storage - preventing contamination from the premises
Observation:STORE 3 JARS OF PEANUTS IN KITCHEN OR ON SHELVES. COS
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:NEED BETTER HOUSEKEEPING.
- Eating, drinking, or using tobacco
Observation:COVER DRINK IN KITCHEN, DISCARDED, COS.
- Food employees hair is effectively restrained
Observation:NEED TO HAVE HAIR IN PONY TAIL OR TIED BACK.COS
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06/05/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Other personal care items - storage
- Designated areas for employees
use of designated areas by employees
- Cleaning of cooking and baking equipment
- Food temperature measuring devices are provided and readily accessible
|
11/12/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Handwashing cleanser, availability
Kitchen Corrected at time of inspection
- Maintaining premises free of litter and unnecessary equipment
- Cleaning of cooking and baking equipment
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Other personal care items - storage
- Food temperature measuring devices are provided and readily accessible
- equipment food contact surfaces and utensils clean to sight and touch.
- Designated areas for employees
use of designated areas by employees
|
10/31/2013 | Routine |
- Food employees outer clothing is clean
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Food is properly labeled
- Sanitization of food contact surfaces - before use and after cleaning
- Food storage containers identified with common name of food
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Maintaining premises free of litter and unnecessary equipment
- Package integrity
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Cleaning of cooking and baking equipment
- Cleanability of floors, walls, and ceilings
- Separation from food, equipment, utensils, linens, and single service
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03/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Bread Box, 104 Main Pob 293, Battle Creek, IA 51006 »