- Common name-working containers
Observation:Not all chemical spray bottles were properly labeled.
- Toilet room
receptacle, enclosed, fixtures clean
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Storage of clean linens, single-service, and single use articles
Observation:Disposable eating utensils were not being stored properly.
- 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:Thermometers were not present in all cooling units.
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11/30/2015 | Regular |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Handwashing signage
Handwash sign at bar handsink needs a sign.
- Storage and maintenance of wet and dry wiping cloths
Any raw wood areas need to be sealed to facilitate cleaning. (ie-under bar, around handsink in bar and paricle board in pantry area.) Get wiping cloths cak into solution as soon as possible after changing solution or after use.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- License required to operate a food establishment
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05/15/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed cook handle foods with bare hands. Advised cook and wait staff of the restriction on ready to eat foods and that bare hands are not allowed. Gloves, tongs or deli tissues may be used.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Miscellaneous sources of contamination
Onions on floor, cooked bacon sitting in beer case cardboard box, onion rings are sitting in cardboard box as well.
- Equipment and utensils are adequately rinsed after washing
Proper steps for warewashing are-wash- rinse- sanitize- air dry.
- Handwashing sinks-Numbers, capacities, location, and placement
Bar has been moved from the north side of the facility to the south side. No plans were submitted. The bar area does not have a hand wash sink.
- Person in charge is present
- equipment food contact surfaces and utensils clean to sight and touch.
Cardboard is not allowed as a food contact surface. It can not be cleaned or sanitized and It is absorbant. discontinue this practice immediately. Food contact surfaces are dirty. --
- Where to wash
- 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.
- When to wash
- Food shall be obtained from sources that comply with law
Farm eggs are not from an approved source. Remove from the premise and do not use. All foods must come from an approved source.
- Multiuse food contact surfaces are constructed of safe materials
Cardboard is not allowed as a food contact surface. It can not be cleaned or sanitized and It is absorbant. discontinue this practice immediately. Food contact surfaces are dirty.
- Roasts held at a temperature of 130°F or above
Containers of fish sitting out at room temperature. Temperatures not being monitored. Per Environmental Health Division manager- operator may keep fish. Place fish in shallow aluminum pans and place on lowest shelves and below any ready to eats.
- Indoor and outdoor surfaces
Concrete flooring needs to be sealed. Flooring in kitchen is dirty.
- Duties of PIC
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Bread sitting directly on raw fish containers. In cooler- arrange foods so that raw animal product is below ready to eats or foods that require less cooking temperature. When going from raw animal products and ready to eat products, hands must be washed and either gloves, tongs or deli tissues must be used. Indirect cross contamination can occur because of lack of hand washing. (from one item to a handle to a hand to a food and vice versa)
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04/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Eagle's Roost, 108 S Main St, Hazleton, IA 50641 »