- Chemical sanitizer generating device is operated in accordance with manufacturers instructions and displays the EPA registration number on the device
Observation: Employee using only water on kitchen line for food contact surfaces. All food contact surfaces must be sanitized with an approved sanitizer. Spray bottle provided with sanitizer was made for kitchen line and employee educated on requirements. COS
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- No direct connection between sewage system and from culinary equipment
Observation: There is filthy water around broken grease trap under three compartment sink that collects odor, flights and attract other source of contamination. Grease traps, that convey sewage shall be designed and installed properly and maintain clean. Call for service.
- Miscellaneous sources of contamination
Observation: Toaster stored next to hansink and when employee washed the hands observed splash around. Must install a splash guard or remove the toster on safer place. Provide cover.
- Wiping cloths properly air dried
Observation: Wet wiping cloth on three comaprtment sink surface not held in sanitizer. Wiping cloths used to clean food contact surfaces shall be maintained in sanitizer.Removed and corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible mold build up growth on ceiling and side walls in walk-in cooler. Manager started cleaning, Must detailed empty, wash, rinse, sanitize, and maintain cleaning at frequency to prevent future growth. Must clean.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following are needs more cleaning : walk-in cooler, kitchen equipment including fryers, toaster, grill, drive-thru coolers and physical facility.
- Drying mops
Observation: A wet mop was laying in mop sink. After use, mops shall be placed in a position that allows them to air-dry. Employee educated and verbalized understanding. CORRECTED ON SITE.
- Storage or display of food in contact with water or ice
Observation: 1) Excessive ice buildup in chest freezer next to drive trough window, 2) Ice buildup in chest freezer next to grill. Must defrost to prevent source of contamination. Must keep freezer free of ice and defrost to prevent source of contamination.
- Protecting food from environmental contamination
Observation: Hamburger patties stored uncovered in chest freezer next to grill. Several containers of food on the kitchen line, in reach-in kitchen cooler, and walk-in cooler have no lids. All food must be protected from contamination. Plastic wrapped product and covered. CORRECTED. COS
- Established procedures for responding to vomiting and diarrheal events
Observation: Has our forms but own written procedure and Clean-up kit. Employee did not know what to do when asked. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
- Posting inspection reports
Observation: The most recent inspection report is not posted for consumers to view. Must post the inspection report at eye level for consumers to view.
- Maintaining premises free of litter and unnecessary equipment
Observation: There are lots of unnecessary boxes and unused equipment behind the walk-in freezer and in the storage area. Facility must be free of unused equipment. Remove it.
- Poisonous or toxic material containers
Observation: Spray bottle with sanitizer is were labeled on food contact surface. ALL chemicals taken from original packages shall have the proper name of the chemical. Offered marker,CORRECTED ON SITE
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat Sanitzer tested too strong close to 400ppm but no indicator test strips to check properconcentration. Provide the proper test kit for testing the concentration of sanitizer solution. Call for service to check pre- mix sanitizer solution.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked chicken and hot dog found in plastic bag with no date marked on them in the kitchen cooler next to grill. Manager stated they placed them this morning. Must be clearly marked with date made, consume by, or sell by, and be held at a temperature of 41*F or less, for no more than 7 days from day marked. Corrected on site.
- In-use utensils, between-use storage
Observation: Ice scoop was laying in ice bin. Handle must be stored outside of food to keep inverted to prevent contamination, or put one other clean surface. This is REPEAT Violation. Corrected on site.
- Grease trap location
Observation: Grease trap broken under three compartment sink and has items on it.It not clean and blocked for cleaning.The grease trap shall be located to be easily accessible for cleaning. Must removed items around clean and call for service.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several spray bottles sanitzers stored on food contact surface.Must store them separately or below the food. Moved and corrected on site.
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09/22/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA test strips. Must provide QA test strips to ensure solution concentration be maintained.
- Sanitization methods - hot water, chemical
Observation: QA sanitizer concentration was tested lower than 150ppm in three compartment sink. Sanitizer from dispenser is pre-made with corrected concentration. DO NOT ADD MORE WATER INTO QA SOLUTION. Corrected at time of inspection
- Food employees hair is effectively restrained
Observation: One food employee was not wearing hair restrains. Food handling employee must wear hair restraints, hat, or hair net to adequately restrain hair when working around food. Corrected at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Employee was incorrectly warewashing by wash, rinse, and sanitizer. Utensils were only washed and sanitized. To properly warewashing must WASH, RINSE, then SANITIZE. Corrected at time of inspection
- Storage of clean equipment and utensils
Observation: A box of Napkins stored on the floor. Single service item must be stored at least 6" of floor.
- Material characteristics of non-food contact surfaces
Observation: 1)Cardboard were reused as mat in: walk-in cooler and walk-in freezer. Cardboard is not a smooth, easily cleanable, and nonabsorbent surface. Replace to plastic bar mats. REPEAT VIOLATION 2)Racks in walk-in cooler is rusting. Resurface or replace to prevent contamination. 3)Observed bare wood surface in the following areas: a.stander for warmer in kitchen, b.shelf in pop table cabinet in dinning area. Must varnish or paint with light color at least two coats to provide smooth and easily cleanable surface.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on can opener. Must clean after used to prevent contamination. REPEAT VIOLATION
- Food storage - preventing contamination from the premises
Observation: 1) A box of ice cream cones 2) A box of ketchup were stored on the floor. Food must be stored at least 6" off floor.
- In-use utensils, between-use storage
Observation: 1) Ice scoop was laying in ice bin Handle must be stored outside of food to keep inverted to prevent contamination, or put one other clean surface. 2) Blizzard cap stored in sink with standing water at room temperature. Must stored caps into running water sink to prevent contamination. Corrected at time of inspection
- Food and water temperature measuring devices are appropriately scaled
Observation: Missing thermometer in the following coolers: 1) walk-in cooler 2) reach-in cooler in kitchen. Must provide a thermometer to put at warmest area to ensure adequate temp is maintained.
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08/20/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Cardboard boxes were reused in following areas: Chest freezer for Dilly Bars, and bottom shelf on prep table in kitchen. Cardboard is not easy cleanable material. Must provide smooth and cleanable container and mats.
- Linens- cleaning and storage
1) Can opener has food buildup, 2) Pop nozzels on Pepsi machine has visable buildup. Must Clean more frequently to prevent contamination. 3) Two boxes of single service items were stored on the floor in storage area. Equipment/utensils, single service & use items must be stored 6" off the floor. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
1) Can opener has food buildup, 2) Pop nozzels on Pepsi machine has visable buildup. Must Clean more frequently to prevent contamination. 3) Two boxes of single service items were stored on the floor in storage area. Equipment/utensils, single service & use items must be stored 6" off the floor. Corrected at time of inspection
- Hand drying provided
Paper towel dispenser was empty near by 3 compartment sink. Refill.
- Food storage - preventing contamination from the premises
Several boxes of food were stored on the floor in walk-in freezer. All food must be 6" off the floor to prevent contamination. Corrected at time of inspection
- Smoke free air act
" No Smoking" Sign was not posted on the entrant door. Must has sign posted.
- Separation from food, equipment, utensils, linens, and single service
Cleaned dry mop heads were directly stored on pop syrups. All non-food contact items must be store separated from food and food contact serfaces. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A gallon milk was not date marked in walk-in cooler. Must date Mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
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09/20/2013 | Routine |
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