No violation noted during this evaluation. | 01/13/2016 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Pizza make table items are date marked and kept after 7 days. Discarded at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No food safety certified person on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Plastic shelving unit under coffee, ice cream, and in kitchen are not clean. Walls, and flooring under cooking equipment in kitchen are not cleaned.
- Protecting food from environmental contamination
Observation: Ice cream machine, condiments, and cones and blender units are not protected from consumers.
- Demonstration of Knowledge
Observation: No one on site to manage and demonstrate food safety knowledge. All management was fired.
- 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: Meat and noodle product at 122 degrees in walk in cooler and stored in covered crock pot. moved to walk in cooler in shallow pans at time of inspection.
|
08/21/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors still soiled around edges and around equipment.
|
04/24/2014 | Physical Recheck |
- Handwashing sinks-Numbers, capacities, location, and placement
The sink near bait is not accessible/set up for handwashing after handling bait and before checking out patrons.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment.
- Food storage - preventing contamination from the premises
Bottled beverages stored on the floor. Pop racks used in place of dunnage racks.
- Posting of a valid license
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11/19/2013 | Routine |
- Posting of a valid license
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment.
- Handwashing sinks-Numbers, capacities, location, and placement
The sink near bait is not accessible/set up for handwashing after handling bait and before checking out patrons.
- Food storage - preventing contamination from the premises
Bottled beverages stored on the floor. Pop racks used in place of dunnage racks.
|
11/19/2013 | Routine |
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