- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped probe thermometer on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on roast beef deli meat and in walk in cooler. No date marking on breakfast/microwavable sandwiches in cooler. Manager date marked marked the items using the 7 day date marking system.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Lid on cheese container with mold. The container and cheese were both discarded during the inspection.
- Posting inspection reports
Observation: Previous inspection not posted in view of the public eye. New inspection was posted during inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips on site.
- Food storage containers identified with common name of food
Observation: Food not in original containers not labeled with common name of product. Manager labeled the containers during the inspection.
- 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: Cheeseburger roller bite held at 115*F on roller grill. Manager discarded product during inspection and turned the grill temp up to 135*F.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Dakota Tom's* brand sandwiches held on shelf after expiration date. Manager discarded the products during the inspection.
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01/07/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Facility not equipped for more food prep or current uses. Proper equipment and surfaces needed for production.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- 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:Employee reporting form handed out for employee health reporting policy.
- Posting of a valid license
Observation:Must post a valid license in view of public.
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12/11/2014 | Regular |
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