- Material characteristics of non-food contact surfaces
Observation:Wall and ceiling soiled. Both restrooms missing paint.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor throughout the kitchen is soiled. Be sure to get under equipment.
- Storage and maintenance of wet and dry wiping cloths
Observation: Lots of wiping cloths laying in the kitchen soiled.
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07/01/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Pork loin thawing on the table in the kitchen.
- Material characteristics of non-food contact surfaces
Observation: Both fans in the kitchen are collecting dust.
- Physical facilities maintained in good repair
Observation: Paint is missing off the walls in both restrooms. Holes in the walls in the kitchen.
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08/19/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Paint is coming off the ceiling in the kitchen and in both restroom in the front of the house.
- equipment food contact surfaces and utensils clean to sight and touch.
Men's restroom in the bar has a strong odor. Ceiling by the hood soiled.
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08/09/2013 | Routine |
- Handwashing cleanser, availability
Kitchen
- Smoke free air act
- Cleanability of floors, walls, and ceilings
Area on ceiling missing paint by the hood. Fill holes in the walls in the kitchen. Self-closing hinge men's restroom.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Pie cooler 43.6 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Pie cooler needs cleaning Paint is missing in both restroom.
- Hand drying provided
Kitchen
- Handwashing signage
Bar and men's restroom
- Test kit provided and used to measure sanitizing solution concentration
- Material characteristics of non-food contact surfaces
Pie cooler needs cleaning Paint is missing in both restroom.
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04/03/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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03/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Center Inn/Firehouse Bar & Grill, 209 Main St, Readlyn, IA 50668 »