- 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:Several coolers and refrigerators throughout the establishment, in every kitchen, prep station and some bars, do not have thermometers in them.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Observed container of sliced roast beef that was cooked and cooled overnight in hallway walk-in cooler was at 43 degrees, discarded, corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Observed food and soil buildup in floor drains by ice machines. Observed soil buildup on carts used to transport food containers. Observed grease buildup and food particles on floor and walls in the buffet front-of-house cooking area, around bases of equipment and walls in kitchens and around light switch plates. Repeat violation
- Handwashing signage
Observation:Several handsinks in the bars and the kitchens do not have handwashing signs posted, designating these sinks as used for handwashing only.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Observed potato slicer and onion slicer had visible food particles on the food contact surfaces - placed in three-compartment sink to be scrubbed then run through dishwashing machine, corrected on site. Observed ice cream buildup on the nozzles at the ice cream machine at buffet - buffet was closed and machine had not been used since the previous night.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The thermolabel on a pan did not turn black after running through the small dishwashing machine in the kitchen. The water temperature reaches 180 degrees, however there is no final curtain on the exit end of the machine - the water is turning to steam and is unable to sanitize dishes and utensils.
- Disclosure of menu items offered or served raw or undercooked
Observation: Items served undercooked (lamb, steaks, seafood) are not disclosed with an asterisk that corresponds to the consumer health advisory already located on the menu.
- 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:Observed deli meats and cheeses, moist salads at staff serving line at 48 to 61 degrees - ice had melted to water. Observed items above the ice at the buffet salad bar as well as unrefrigerated slices of cream and meringue-topped pies and puddings - there is no time as public health control policy.
- Cleaning procedure
Observation:Observed dishroom employee washing gloved hands - gloves were not removed prior to washing and drying hands. Gloves removed, hands washed and re-gloved, corrected on site.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Using a handwashing sink- operation and maintenance
Observation:Designated handsink at wait station in buffet is used to dispose of coffee and other liquids. There is another handsink by the entry door that could be designated as a handsink, as it has a handsoap dispenser but no paper towel dispenser.
- 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:Observed fried rice at 124 degrees and stuffing at 127 degrees in warming cabinet - reheated, corrected on site. Discussed keeping cabinets above 140 degrees to maintain food temperatures of 135 degrees or above.
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11/03/2015 | Regular |
Restaurant representatives - add corrected or new information about Diamond Jo Worth, Llc, 777 Diamond Jo Ln, Northwood, IA 50459 »