Eating, drinking, or using tobacco Observation: Employee drink in open can.
Handwashing signage Observation: "Employees must wash hands before returning to work" not posted in restrooms.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Freezers have frost build-up
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Outdated lasagna, salads, rice, BBQ pork. Discarded by PIC. Corrected at time of inspection
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No small diameter thermometer for checking thin products
06/05/2014
Routine
Storage and maintenance of wet and dry wiping cloths Wiping cloths not maintained in sanitizer between use
Test kit provided and used to measure sanitizing solution concentration
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floors soiled especially under equipment Walls soiled especially behind equipment
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Corrected at time of inspection. outdated foods disposed of by staff.
Food storage - preventing contamination from the premises food stored on floor in prep area
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display - hamburger stored with lunchmeat. Corrected at time of inspection
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