| No violation noted during this evaluation. | 04/13/2015 | Follow Up LOC |
- Maintaining premises free of litter and unnecessary equipment
Observation: Unnecessary items between building and walk-in cooler.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Salad bar containers not dated. COS by staff.
- Sponges-use limitations
Observation: Frost build-up in freezers. Microwave not clean to sight or touch. Fans in food prep area not clean.
- Storage of clean equipment and utensils
Observation: Plates and utensils stored with food contact surface up.
- Handwashing signage
Observation: Employees must wash hands before returning to work not posted in restroom.
- Physical facilities maintained in good repair
Observation: Floors, walls, and ceilings, not maintained in good repair. Especially under and behind equipment.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish machine not operating at appropriate temperature.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: 4 containers of salad bar items outdated. Disposed of on site by staff.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors, walls, and ceilings not clean. Especially behind and under equipment.
|
03/30/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
10/22/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Walk-in cooler & bar cooler with juice - not maintaining 41 or below. Roast beef 47. Pork 46. taco meat 45.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment Walls soiled especially behind equipment Floors in poor repair Walls in poor repair Ceiling in poor repair
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener Slicer - not clean to sight - food residue --frost build-up in freezers
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw hamburger patties stored above ready to eat foods. Corrected at time of inspection
- Outer openings are protected
Gaps under or around exterior door - daylight under exterior door
- Food temperature measuring devices are provided and readily accessible
No thin tip thermometer
|
10/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Bridge Cafe And Supper Club, 101 Olive St, Farmington, IA 52626 »