- Protecting food from environmental contamination
Observation:ONIONS IN BASEMENT NEED TO BE 6 IN. OFF OF FLOOR, COS.
- Storage and maintenance of wet and dry wiping cloths
Observation:CLOTHS THATARE USED FOR WIPING EQUIPMENT AND COUNTER NEED TO BE IN SANITIZING SOLUTION.
- Eating, drinking, or using tobacco
Observation:NEED A CLOSED BEVERAGE CONTAINER, COS.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED CORRECT DATE ON COLE SLAW, COS.
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05/08/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 03/09/2015 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:STEAKS NEED TO BE THAWED PROPERLY WENT OVER SHORT COURSE INFO.
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
Observation:DISHWASHER NEEDS TO BE MAINTAINED TO PRECLUDE LIME BUILD UP ON SIDES AND BOTTOM OF MACHINE.
- Established procedures for responding to vomiting and diarrheal events
Observation:NEED PROCEDURES FOR VOMIT AND DIARRHEAL CLEAN UP.
- Light bulbs, protective shielding
Observation:NEED TO COVER/SHIELD LIGHT BULBS IN KITCHEN.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:NEED TO CLEAN ICE MACHINE MORE OFTEN. DAILEY AND WEEKLEY CHECKS. LISTS HELPFUL.
- Bare hand contact with ready to eat foods
Observation:NEED TO USE GLOVES, TONGS, TISSUES WHEN WORKING WITH READY TO EAT FOOD
- 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:PEPSI FRIDG AND SMALL CHEST FREEZER IN BASEMENT NEED THERMOMETERS.
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03/05/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATE & LABEL PULLED PORK, COS.
- Test kit provided and used to measure sanitizing solution concentration
Observation:NEED TEST STRIPS FOR STERAMINE,GAVE, COS. WILL ORDER
- Physical facilities maintained in good repair
Observation:NEED CEILING TILES IN KITCHEN.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:NEED TO REHEAT PULLED PORK, HAMBERGER, CHEESE & BEANS TO 165 OR ABOVE FOR 15 SECONDS FOR HOT HOLDING, COS. CANNOT USE WARMER TO REHEAT.
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08/29/2014 | Routine |
- Handwashing cleanser, availability
Observation:NEED SOAP IN KITCHEN, MENS & WOMENS BATHROOM.COS
- Storage of clean equipment and utensils
Observation:NEED TO STORE ALL UTENSILS & CLEAN EQUIPMENT IN A CLEAN DRY LOCATION.
- Test kit provided and used to measure sanitizing solution concentration
Observation:NEED QUAT TEST STRIPS PER OUR DISCUSSION.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Disclosure of menu items offered or served raw or undercooked
Observation:NEED AN ASTERIK BY ITEMS THAT ARE UNDERCOOKED ETC PER OUR DISCUSSION. --Observation:NEED REMINDER STATEMENT ON MENU.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:NEED FOOD CONTACT SURFACES AND EQUIPMENT CLEAN TO SIGHT AND TOUCH.
- Duties of PIC
Observation:NEED TO KNOW DUTIES, PLEASE REVIEW 2-103.11
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:NEED A THERMOMETER WITH A SMALL PROBE TO TEMP THIN FOODS.
- Person in charge is present
Observation:NEED TO DESIGNATE A PERSON IN CHARGE AT REST AND HAVE A PIC THERE AT ALL TIMES.
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07/03/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Fred's Place, 106 Main St, Battle Creek, IA 51006 »