- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw hamburger stored above raw pork whole muscle meat. Corrected by placing the hamburger below the pork.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach or quat test strips.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer.
- Handwashing cleanser, availability
Observation: No hand soap at the hand sink in the kitchen.
- Physical facilities maintained in good repair
Observation: Wood shelves in the kitchen and the floor in the kitchen and wait station in poor repair.
- Air drying of equipment and utensils
Observation: Glasses at the wait station and at the bar not properly air dried.
- Food storage containers identified with common name of food
Observation: Food containers not labeled with the common food name.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener and ice machine not clean to sight or touch. Can opener cleaned and sanitized during the inspection.
- Common name-working containers
Observation: Bottle not properly labeled.
- Using a handwashing sink- operation and maintenance
Observation: The garbage is blocking the hand sink in the kitchen. Corrected by moving the hand sink.
- When to wash
Observation: Employee entered the kitchen from outside and did not wash hands before working with foods.
- Hand drying provided
Observation: No hand towels at the hand sink in the kitchen.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: For the amounts of foods cooled in the facility, there is not sufficient capacity to store them for cold holding and cooling. Foods cooling on the floor in the freezer (without protective covering).
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked and other foods held past 7 days. Corrected by voluntarily discarding the foods.
- Sanitizers
Observation: Sanitizer above required level.
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12/03/2015 | Regular |
- 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:Place thermometers in all cold hold units. Obtain a thin tip, tip sensitive stem thermometer.
- Prohibited storage areas for clean equipment and utensils
Observation:Store all food contact surfaces, equipment, utensils, etc. covered or inverted to protect from contamination.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Handwashing cleanser, availability
Observation:Install hand soap, paper towels and hand wash signage at all handsinks.
- Cleanability of floors, walls, and ceilings
Observation:Repair damaged flooring. Secure flooring in the walk in cooler. Replace missing or damaged ceiling tiles. Seal floor behind the bar. Clean and seal the junction of the walls and floor in the kitchen area. Ensure condensate pump effectively removes condensate from the ice machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Thoroughly clean all food contact surfaces. Clean grill bars to remove rust, residue, etc.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Thoroughly clean vent hood filters and drip trays.
- Outer openings are protected
Observation:Ensure all exterior doors close tight.
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07/25/2014 | Routine |
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