Coop's Roadhouse, 100 Pearl St, Shellsburg, IA 52322 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Someone from this establishment must get certified in food safety.
- Test kit provided and used to measure sanitizing solution concentration
Observation: At the time of the inspection there was no test strips for test the concentration of the sanitizer.
- Maintaining premises free of litter and unnecessary equipment
Observation: Thoroughly clean the basement and discard unnecessary items that is not being used for the kitchen and bar.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: All cooler doors and seals need to be thoroughly cleaned. In Kitchen and bar area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor in the kitchen especially behind grill and pizza oven need to be thoroughly cleaned. Continue to work on repairing the floor in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The working area in pizza prep section of the kitchen food contact surfaces need to be thoroughly cleaned and sanitized.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food contact surfaces throughout the kitchen need to be thoroughly cleaned. Prep cooler (racks) and cutting board need to be cleaned and sanitized as you work.
|
12/15/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Thoroughly clean beneath the bar regularly. Clean the floors in the kitchen, especially under equipment.
- Storage and maintenance of wet and dry wiping cloths
Observation: Be sure to keep wiping cloths stored in sanitary when not being used for food contact surfaces.
|
12/23/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Multiuse food contact surfaces are constructed of safe materials
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Plumbing system repaired according to law
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Food is properly labeled
|
07/23/2013 | Routine |
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