- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods held longer than 24 hours in the walk-in cooler not dated. Corrected by dating the foods.
- 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: The facility does not have a Sick Policy. Corrected by having all the employees sign the sick policy.
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10/22/2015 | Regular |
- When to wash
Observation: When moving from waitress duties to cooking the person did not wash her hands.
- Separation from food, equipment, utensils, linens, and single service
Observation: A chemical spray bottle was being stored above containers in the food prep area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Food is properly identified and monitored
Observation: If time is going to be used on the coleslaw, time marks shall be placed on the items.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin probe thermometer.
- Manual warewashing sinks requirements
Observation: The three hole sink is unapproved.
- Bare hand contact with ready to eat foods
Observation: The person in charge when I entered was using his bare hands prepping rolls and other ready to eat foods.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility did not have a sick policy on hand.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan.
- 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: Cole slaw was temped at 48 degrees F. The owner stated they had just made the product. I told him to cool the product down to 41 prior to placing it on the cold hold table.
- Storage of clean linens, single-service, and single use articles
Observation: Single use containers were not being protected in plastic sleeves or dispenser units.
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12/16/2014 | 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/13/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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05/07/2013 | Routine |
- Food shall be obtained from sources that comply with law
Spoiled food in cold prep table has been discarded..
- Plumbing system repaired according to law
Dripping faucet at 3 compartment sink must be repaired.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood must be cleaned.
- Food temperature measuring devices are provided and readily accessible
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Eating, drinking, or using tobacco
- Roasts held at a temperature of 130°F or above
Cold prep table was 53 degrees and above. All food has been discarded. This prep table must not be used until it is repaired and double-checked with food thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Grill/fryer must be cleaned.
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04/25/2013 | Routine |
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