- Restricted use pesticide applied by a certified applicator
Observation: Found a can of unapproved pesticide in front counter area. May not use any pesticide that is not food grade.
- In-use utensils, between-use storage
Observation: Observed cups used as scoops in bulk containers. If storing a scoop in the product then it must have a handle and the handle must be stored outside of the product.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed some items without date marks (lettuce, hot dogs, deli salads, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Handwashing cleanser, availability
Observation: Front counter hand sink did not have hand soap provided. Must provide hand soap at all hand sinks used by food service employees.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth was observed stored on the table. Wiping cloths must be stored inside a sanitizer solution to prevent buildup of bacteria.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Do not have test strips for sanitizer. Must have test strips for checking the concentration of sanitizer.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Miscellaneous sources of contamination
Observation: 2 door freezer in the back dry storage area has ice buildup on the inside. Must remove and clean to prevent contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: blenders (front area), cone/cup dispenser above soft-serve machine, side of flat top. Must keep all areas clean to prevent buildup of bacteria.
- Maintaining premises free of litter and unnecessary equipment
Observation: Unnecessary equipment was observed in facility: urinal, hand sink, ice machine, soft-serve machine, cooler, etc. Must remove all unnecessary equipment to prevent buildup of bacteria.
- Material characteristics of non-food contact surfaces
Observation: The following areas are no longer smooth, easily cleanable, and non absorbent: bare wood exposed @ front counter area, walk in cooler walls are peeling paint, and all the edges/cracks on shelves, floors, and equipment. Must keep all areas clean to prevent buildup of bacteria.
- Food employees hair is effectively restrained
Observation: Employee was preparing food without a hair restraint. Must wear an effective means of hair restraint to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are missing in the following areas: Norlake cooler (front area), Continental cooler (opposite flat top), Ice Cream machine (with DQ logo), Pepsi cooler in back. Must have a thermometer in all coolers that hold potentially hazardous food.
- Handwashing signage
Observation: Front counter and employee bathroom hand sinks did not have a hand washing sign posted. Must post a sign informing employees when to wash hands at all hand sinks used by food service employees.
- Smoke free air act
Observation: Could not find the smoke free sign @ entrance. Must have an official no smoking sign posted at all public entrances. Given
- When to wash
Observation: Employee was not washing hands before preparing food and putting on gloves, after touching money, and after coughing. Must wash hands after handling money, before putting on gloves, before preparing food at a minimum.
- Eating, drinking, or using tobacco
Observation: Observed employee drinking out of an uncovered container in food service area. Employees must use covered containers when drinking a beverage.
- Food storage - preventing contamination from the premises
Observation: Food in the walk in freezer and back dry storage area was observed on the floor. Must store all food at least 6 inches off the floor to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following areas have become soiled and must be cleaned: microwave, fryers, can opener, and dish machine. Must keep all areas clean to prevent buildup of bacteria.
- Storage of clean linens, single-service, and single use articles
Observation: Single service items were observed stored on the floor in the back dry storage area. Must store all food items at least 6 inches off the floor.
- Light intensity
Observation: Walk in cooler light is broken. Must have adequate light intensity to facilitate easy cleaning and maintenance.
- Equipment location, installation, repair, and adjustment
Observation: Both gaskets on the Continental Cooler (opposite flat top) and the Delfield freezer (same area) have become soiled. Replace.
- Cleanability of floors, walls, and ceilings
Observation: Cove base was missing in the front counter area by the hand sink.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hoods have become soiled and must be cleaned.
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10/13/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/05/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Prep cooerl has not been repaired yet. Waiting on maintenance man to repair. At time of recheck inspection all items that had been removed from cooler on 7/24/13 were put back in. Facility has began using cooler without fixing problem and having approval from Health Dept. All food in cooler that is potentially hazardous was discarded. ABSOLUTLEY NOTHING CAN BE KEPT IN COOLER UNTIL APPROVAL HAS BEEN GIVEN FROM HEALTH DEPT.
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07/31/2013 | Routine |
- Food storage - preventing contamination from the premises
1) Observed food stored on the floor in the walk in freezer and in dry storage. All food items must be stored at least 6 inches off the floor to prevent contamination. 2) Observed employee thawing frozen pork with hot water. Thawing must be done using an approved method
- Frozen PHF/TCS foods are properly slacked and thawed
1) Observed food stored on the floor in the walk in freezer and in dry storage. All food items must be stored at least 6 inches off the floor to prevent contamination. 2) Observed employee thawing frozen pork with hot water. Thawing must be done using an approved method
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for checking the concentration of sanitizer. Must have test strips for checking the concentration of sanitizer at all times.
- Food temperature measuring devices are provided and readily accessible
Did not have a thermometer in 2 door prep cooler on line, and pepsi cooler in back area. Both coolers must have a thermometer to ensure adequate temp is maintained.
- Roasts held at a temperature of 130°F or above
2 door prep cooler on line was temped @ 48*F. Food inside was temped @ 48-55*F (toms, chili, pot salad, etc.). All potentially hazardous food (PHF) must be held @ 41*F or below. Cooler may not be used for storage of PHF until unit can maintain 41*F or below. Service must be called for repair. All PHF was discarded at time of inspection.
- Multiuse food contact surfaces are cleanable
1) Using pet food feeders to store ice cream toppings. May not use feeders because they are not meant for food service. Must replace with containers that are food grade and meant for food service. 2) The following areas have become soiled and must be cleaned: topping freezer under milk dispenser, both microwaves, and inside of Kelvinator freezer. Must keep all areas clean to prevent buildup of bacteria.
- Drying mops
Observed mop bunched up in bucket. Mop must be allowed to air dry when not in immediate use to prevent buildup of bacteria.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed wiping cloths not maintained in solution. Must keep all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Top of inside of shake makers, and walk in cooler vent fan are both soiled. Must keep clean to prevent buildup of bacteria. --1) Using pet food feeders to store ice cream toppings. May not use feeders because they are not meant for food service. Must replace with containers that are food grade and meant for food service. 2) The following areas have become soiled and must be cleaned: topping freezer under milk dispenser, both microwaves, and inside of Kelvinator freezer. Must keep all areas clean to prevent buildup of bacteria.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in solution. Must keep all wiping cloths in sanitizer when not in immediate use to prevent buildup of bacteria. 2) Top of inside of shake makers, and walk in cooler vent fan are both soiled. Must keep clean to prevent buildup of bacteria.
- Handwashing signage
Did not have handwashing signs posted in employee RR and front handsink. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Food employees hair is effectively restrained
Employee was observed not wearing hair restraint while preparing food. Must wear effective means of hair restraint to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food (coleslaw, lunch meat, hot dogs, etc.) without date mark. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
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07/24/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Freezer handle in back kitchen area was taped on. Handle is no longer cleanable because tape is not a smooth, easily cleanable, and non-absorbent surface. Boxes were observed being reused to store breaded loins. Boxes cannot be reused because they are not smooth, easily cleanable, and non-absorbent. Handle must be replaced to provide smooth, easily cleanable, and non-absorbent surface. Boxes must be replaced with a smooth, easily cleanable, and non-absorbent surface. 2) Drain behind ice cream machines has food buildup. Must keep clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup.
- Food storage - preventing contamination from the premises
Dry storage area with water heater had boxes stored directly on the floor. Must store all food products at least 6 inches off the floor to prevent contamination. REPEAT.
- In-use utensils, between-use storage
1)Observed ice cream bowl being used for a scoop in oreo container. Scoops must have a handle and the handle must be stored out of the product to prevent contamination of food. 2) Can opener in back kitchen area had food buildup. Must keep clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup. 3) Walk-in cooler in back area has a torn door gasket. Must keep gasket in good working order to maintain adequate temperature for potentially hazardous food.
- Material characteristics of non-food contact surfaces
1) Freezer handle in back kitchen area was taped on. Handle is no longer cleanable because tape is not a smooth, easily cleanable, and non-absorbent surface. Boxes were observed being reused to store breaded loins. Boxes cannot be reused because they are not smooth, easily cleanable, and non-absorbent. Handle must be replaced to provide smooth, easily cleanable, and non-absorbent surface. Boxes must be replaced with a smooth, easily cleanable, and non-absorbent surface. 2) Drain behind ice cream machines has food buildup. Must keep clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup.
- Laundry facilities
requirement, location, and use
- 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
- Food storage containers identified with common name of food
Working containers of ice cream toppings (caramel, chocolate, icing) were not labeled with common name. Must label all working containers with common name to allow for easy identification of product.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Burger patties were above container of icing in walk-in. Container of loins was stored above deli meat in same walk-in cooler. Must adequately seperate raw animal products from ready to eat (RTE) products by storing below RTE.
- Food employees hair is effectively restrained
Employees were not wearing hair restraints. Must wear adequate means of hair restraints to prevent contamination of food. REPEAT.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Employee bathroom vents have dust buildup. Must keep clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup. REPEAT.
- Bare hand contact with ready to eat foods
Observed employee handling buns with bare hands. Must not contact ready to eat (RTE) food with bare hands. Must use adequate barrier to prevent contamination of food. Tongs, gloves, deli paper are all adequate means. REPEAT.
- Maintaining premises free of litter and unnecessary equipment
Back kitchen area has an air conditioner that is no longer functional. Unit must be either replaced, fixed, or removed. Premises must be free of unnecessary items that are not essential for operation.
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08/28/2012 | Routine |
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