| No violation noted during this evaluation. | 11/10/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas are soiled or have food debris: inside the cabinets, behind and under all equipment and grill.
- Food storage - preventing contamination from the premises
Observation: Boxes of food are on the floor in the walk-in freezer.
- In-use utensils, between-use storage
Observation: Scoop with handle stored in the products such as seasoning exposed to contamination. This is REPEAT Violations. Manager removed and corrected on site. --Observation: Ice-cream spoon was stored in a cup of room temp water, and was being reused not 135*F or running water (5 hrs).Manager stated that they change water every 4 hrs. last time at 10:00AM. Changed water and corrected on site.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Can opener has visible build up on prep table. This is repeat violation.
- Food storage containers identified with common name of food
Observation: Working containers with seasoning not labeled with common name for identification. This is REPEAT violations. Manager labeled and corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop machine chute and bottom side of nozzles have become soiled in the kitchen area.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink across the fryer reached only 87*F and needs adjustment after checking twice for 4 min.
- Plumbing system maintained in good repair
Observation: The following plumbing were leaking : 1) Faucet on 3 compartment sink by dish room, 2) prep sink faucet in production area.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sprayer bottle with chemicals stored on food prep table next to handsink. Manager removed below.CORRECTED on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Employee cooking patties and did not have accessible food thermometer to check the cooking temperature when asked. Manager brought one and corrected on site.
|
11/06/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: Need to provide penetration thermometer (thin probe) to check food internal temperature, such as meat patties.
- Plumbing system repaired according to law
Observation: Hand sink near by walk-in cooler is broken. Repair. Must maintain all plumbing in good working order.
- In-use utensils, between-use storage
Observation: 1)Bowl being used as scoop in nuts container in dry storage. Must use utensil with handle stored outside of food. 2) Ice scoop stored in constant water container. Must provide running water or change water at least every 4 hours. Must sent time control procedure to Health Department if use 4 hour time control.
- Food storage containers identified with common name of food
Observation: Several seasoning containers on food prep shelf were not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- 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: Dressing unit at front, food internal temperature was about 44.7*F. Cooler was out of temperature. Food must be cold held at 41*F or less. Replace or fix.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener. Must clean more frequently to prevent contamination. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Observation: Sanitizer from dispenser was too weak. Adjust dispenser. QA sanitizer concentration must be between 200-400ppm.
|
12/03/2014 | Regular |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
11/27/2013 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Stored frozen foods shall be maintained frozen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
08/07/2013 | Routine |
- Plumbing system repaired according to law
1) Backflow preventer on the faucet of mop sink slight leaks when was running water. Replace a new backflow preventer. 2) Missing hot water handle on sanitizer basin in compartment warewashing sink near dish machine. Replace. REPEAT VIOLATION
- Backflow protection
air gap, device standard, when required
- Package integrity
Found a dented can in the storage area. For all can foods, the can must be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Discard. Corrected at time of inspection
- Air drying of equipment and utensils
Methal containers were observed wet after being stacked. Must allow fully air-dry before stacking.
- Handwashing signage
Handwashing signs not posted on every hand sink. Every hand sink to be used by employees must has sign posted reminding employees to wash hands.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Three containers of fried chicken were not date marked in walk-in cooler. Must date mark all potentially hazardous foods if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Hoshizaky freezer cross fryers section has ice buildup inside inadequate. Repair freezer and defrost more frequently to prevent sources of contamination. 2) Can opener has food buildup. Clean. 3) Visable mold buildup on ice machine chute. Must drain ice, wash, rinse, and sanitize the ice machine.
|
08/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Culver's Frozen Custard, 1375 Red Fox Way, Marion, IA 52302 »