- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation:There is a new dishwasher in the kitchen. At the time of visit, unable to ascertain whether or not it is equipped with an alarm to alert when solutions are low or empty.
- Light bulbs, protective shielding
Observation:Some lights are missing shields in kitchen. (grill, food prep and warewash areas)
- Established procedures for responding to vomiting and diarrheal events
Observation:a vomit/diarrhea clean up kit is needed. Education staff on this newer requirement and the procedures that need to be followed.
- Disclosure of menu items offered or served raw or undercooked
Observation:Menu has burgers and steaks that are tenderized. These are not asterisked
- Cutting surfaces maintained
Observation:cutting board on make table is gouged and needs to be refurbished or replaced.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:certified food safety manager certification is needed.
- 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:Facility does not have reporting agreement in place at this time. Ensure all staff involved with any part of food or beverage service review, understand and are able to identify when they need to report.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Stem thermometer ~48-50F sitting at room temp.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:A thin tip thermometer is needed. (1.5mm tip)
- Responsibility of the PIC to notify the regulatory authority.
Observation:Reviewed requirement with Chef, provided employee health and pers. hygiene booklet at time of visit. Chef indicates understanding of this requirement. Corrected in Site
- Food temperature measuring devices are provided and readily accessible
Observation:Some coolers are needing thermometers in easily accessible location.
- Mechanical ventilation
Observation:The employee restrooms do not appear to have working ventilation
- 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:Herrick cooler in service area is out of temp. Foods >47.4F. All non shelf stable foods will need to be discarded. Prior to use, ensure the unit is functioning correctly.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:wait service staff area needs a working and accessible handwash sink. Near coffee area, there once was a functioning sink. The area is now covered.
- Foods are cooled using appropriate methods
Observation:Observed large slab of beef in cooler that was cooked. Not broken down, sliced or shaved. Reviewed cooling methods with staff. Review cooling parameters with staff to ensure proper cooling when needed.
- Reminder statement
Observation:Menu does not have consumer advisory.
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01/23/2015 | Regular |
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