- Equipment location, installation, repair, and adjustment
Observation: Gaskets in kitchen line cooler are detached and in poor repair.
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12/18/2015 | Physical Recheck |
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The dish machine only reached 119 degrees after three time running and should be min 125* per date plate. This facility has a new water heater in the facility installed. Owner called for service and will send the invoice to health department.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following food found in a walk-in cooler held past shelf life: The home made coleslaw dressing (12/1), Blue cheese dressing (11/28), 1000 blend (mayonnaise, pickles, dills, vinegar, ketchup etc (12/7) more than 7 days from date of preparation. Manager discarded voluntarily and corrected on site.
- Plumbing system maintained in good repair
Observation: Handwashing sink in the kitchen have drain that has been disconnected and water is draining in a mop sink. Owner called the licence plumber to fix it.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked beef taken from freezer in reach-in kitchen cooler dated with preparation date. Corrected by date marking the food with date of thawing and storing in cooler.
- Storage or display of food in contact with water or ice
Observation: The walk-in freezer has excessive amount of ice build up. Packaged food stored in direct contact with ice and is subject to the entry of water because of the nature of its packaging, wrapping. When frozen food bags are opened shall keep covered to prevent contamination. CORRECTED ON SITE.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets in kitchen line cooler are detached and in poor repair.
- Drying mops
Observation: Two wet mop were laying against the wall in a mop sink, not placed in a position that allows them to air-dry or bucket between use.Corrected on site.
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12/10/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Food storage containers identified with common name of food
Observation: Powder sugar container at front was not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. Corrected at time of inspection.
- Sanitization methods - hot water, chemical
Observation: Sanitizer dispenser was not working properly, and concentration was weak. Called for service at time of inspection. QA sanitizer concentration must be maintained between 200 to 400ppm.
- Miscellaneous sources of contamination
Observation: The following food items were not covered: 1)Salad container, pies, and fruit cups in reach-in cooler at front 2) Butter container and lemon container on service table at front. Must covered food items when not in immediate use to prevent contamination. Corrected at time of inspection.
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12/22/2014 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: Missing small section of flooring tiles. Must install new flooring tiles or other material to provide smooth, easy cleanable, and nonabsorbent surface.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The colors on QA sanitizer concentration color chart is fading. Replace with a new color chart to ensure sanitizer is maintained in corrected concentration zone.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Top of the inside of microwave has food buildup. Clean more frequently to prevent contamination. Corrected at time of inspection.
- Plumbing
materials, design, construction and installation
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Rusty racks in dry storage. Must resurface or use mats to provide smooth and cleanable contact surface.
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06/19/2014 | Routine |
- Cleaning of cooking and baking equipment
Top of the inside of microwaves have food buildup. Clean more frequently to prevent contamination.
- Laundry facilities
requirement, location, and use
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are provided and readily accessible
Didn't have a thermometer in kitchen line cooler. Must provide thermometer in all coolers to ensure adequate temperature is maintained. Corrected at time of inspection
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12/06/2013 | Routine |
- In-use utensils, between-use storage
1) Mold build-up on ice chute in ice machine. Must remove, clean, and sanitize more frequently to prevent build-up. CORRECT ON SITE. 2) A portion cup been used as scoop in cracker container. Must use utensil with handle and keep inverted. Corrected at time of inspection 3) Ice scoop handle touching ice. Must keep inverted. Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The wall above the microwave next to fan is dusty, clean.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
1) Mold build-up on ice chute in ice machine. Must remove, clean, and sanitize more frequently to prevent build-up. CORRECT ON SITE. 2) A portion cup been used as scoop in cracker container. Must use utensil with handle and keep inverted. Corrected at time of inspection 3) Ice scoop handle touching ice. Must keep inverted. Corrected at time of inspection --1) Exterior of grill next to fryer has build-up. All non-food contact surfaces must be cleaned. 2) The stand mixer has dry food build-up. Clean. Base very worn, suggest to resurface with food grade finish. 3) Walk in freezer door has ice build-up and torn gasket. Plan to replace door soon. 4) The shelf under hot hold table is damaged. Repair to make smooth cleanable surface.
- Laundry facilities
requirement, location, and use
- Bare hand contact with ready to eat foods
Employee handling cooked bacon with bare hands. Must use utensils, gloves, or other barrier methods. Mush wash hands before using gloves. CORRECT ON SITE.
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06/06/2013 | Routine |
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