- Demonstration of Knowledge
Observation: Based on the type and number of illness risk factors. - A when to wash sign was printed out and will be posted by the handsink. - A procedure on NO BARE HAND CONTACT will be put into place. - Procedure outlining cleaning method and frequency of deli slicer. - Datemarking procedure will be put in place.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving in the prep room are soiled with food debris. Interior of the prep cooler is soiled with food debris. Overflow shield in the ice machine is soiled.
- Material characteristics of non-food contact surfaces
Observation: Packaging tape used to hold drawer handle onto drawer on the prep table.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces of the deli slicer are soiled. Corrected on site.
- 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: No verifiable manner that employees know of responsibility to report illness.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin, probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemarking system is not in place.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Ambient air temperature thermometers not present in the coolers.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Gravy held in steam table at 130*. Gravy was in an uncovered container and the steam compartment was not covered completely. Gravy was reheated to 165* and a cover was placed on the gravy and the steam compartment to maintain heat.
- Cleaning procedure
Observation: No hand soap was available at time of inspection. Employees were washing hands under water and then drying them off. Hand soap was found and placed at the handsink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored over ready to eat food items. Raw chicken moved to lower shelf.
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottle of glass cleaner stored over food in the dry storage area. Chemical was moved away from food.
- Handwashing cleanser, availability
Observation: No hand soap was available at time of inspection. Hand soap was found and placed at the handsink.
- When to wash
Observation: Employee seen touching face before working with food. Employee was instructed that once hands come into contact with face, hands must be cleaned.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with toast and chopped uncooked vegetables. Foods discarded and proper glove/utensil use discussed when handling ready to eat foods.
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06/10/2015 | Regular |
- Outer openings are protected
Observation: Gaps in the bottom of the backdoor.
- Equipment location, installation, repair, and adjustment
Observation: Seal on the salad bar cooler is worn. Walk-in freezer is not working. Frozen foods are being stored in chest freezers until repairs can be done.
- Using a handwashing sink- operation and maintenance
Observation: Handsink has food debris and utensils in it. Handsink was cleaned and sanitized and a sign posted stating that handsink is for handwashing only.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork and raw beef stored over ready-to-eat ham. Raw products moved to a lower section of the cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris on the floor under equipment and on the walls behind equipment and around garbage canisters.
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06/12/2014 | Non Illness Complaint |
Restaurant representatives - add corrected or new information about Cousins Family Restaurant, 916 N 2nd St, Clinton, IA 52732 »