| No violation noted during this evaluation. | 08/10/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Deli meats, turkey, ham without dates. Cold case, pea salad, grilled chicken salad without dates.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled with syrup residue by soda equipment
- Handwashing cleanser, availability
Observation: No soap available at the hand washing sink. Soap provided during inspection
- Cleaning of cooking and baking equipment
Observation:Microwave and oven with residue
- 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:No verifiable way that employees and conditional employees have been trained on notifiable disease and symptoms
- Equipment location, installation, repair, and adjustment
Observation:Plastic containers in the WIC with broken pieces.
- Hand drying provided
Observation: No disposable towels or hand drying device available
|
03/31/2015 | Regular |
| No violation noted during this evaluation. | 04/24/2014 | Physical Recheck |
- Physical facilities maintained in good repair
Observation:Roof has leak
- Drying mops
Observation:Mop not inverted to allow adequate drying
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation: PLASTIV BOXES IN KITCHEN STORED ON FLOOR. SINGLE-SERVICE/USE ITEMS 6 INCHES ABOVE FLOOR.
- Cleaning of cooking and baking equipment
Observation:Oven & microwave in kitchen with food residue. Ice machine metal & plastic flap w/ black residue. Pop machine w/ sticky residue
- Food storage, prohibited areas
Observation:Boxes of food in freezer stored on floor, not stored 6 inches off of floor
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors in kitchen area/ storage area w/ dirt residue
|
03/26/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
07/25/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
07/25/2013 | Routine |
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
HAMBURGER PATTIES SET OUT ON COUNTER TOP AFTER COOKING, TEMPS WERE 100 TO 105s. PATTIES WERE HEATED IN MICROWAVE TO TEMP BEFORE PLACING IN HOT HOLD UNIT. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
COOK UNABLE TO LOCATE THERMOMETER. INSPECTOR WILL PROVIDE THERMOMETER FOR THICKER FOODS. THIN TIP THERMOMETER FOR HAMBURGER PATTIES & OR OTHER MEAT PATTIES NEEDED
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
- Sanitization methods - hot water, chemical
3 COMPARTMENT SINK SANITIZER TOO STRONG
- Food is properly labeled
CHICKEN IN WALK IN COOLER W/ OUT LABEL, 'CHICKEN'
- Using a handwashing sink- operation and maintenance
- Separation from food, equipment, utensils, linens, and single service
ITEMS ON DISPLAY FOR SALE: OBSERVED CANS OF RAID (BUG KILLER), LIGHTER FLUID & BAGS OF CHARCOAL ABOVE PAPER PLATES, PLASTIC SILVERWARE & OTHER SINGLE SERVICE USE ITEMS. CORRECTED ON SITE
- equipment food contact surfaces and utensils clean to sight and touch.
ICE SCOOP OBSERVED ON TOP OF ICE MACHINE. ICE MACHINE INSIDE PLASTIC FLAP OBSERVED W/ BLACK RESIDUE. --POP MACHINE DISPENSERS OBSERVED W/ STICKY RESIDUE
- In-use utensils, between-use storage
ICE SCOOP OBSERVED ON TOP OF ICE MACHINE. ICE MACHINE INSIDE PLASTIC FLAP OBSERVED W/ BLACK RESIDUE.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
BATTER FOR CHICKEN TO BE DISCARDED AFTER 4 HOURS
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
FRIED CHICKEN FOR CHOPPING UP W/ OUT DATE
- Miscellaneous sources of contamination
CONTAINERS OF CHICKEN STRIPS & BUTTER W/ OUT COVERS IN UPRIGHT FREEZER
|
07/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
ICE SCOOP OBSERVED ON TOP OF ICE MACHINE. ICE MACHINE INSIDE PLASTIC FLAP OBSERVED W/ BLACK RESIDUE. --POP MACHINE DISPENSERS OBSERVED W/ STICKY RESIDUE
- Food is properly labeled
CHICKEN IN WALK IN COOLER W/ OUT LABEL, 'CHICKEN'
- Using a handwashing sink- operation and maintenance
- Food temperature measuring devices are provided and readily accessible
COOK UNABLE TO LOCATE THERMOMETER. INSPECTOR WILL PROVIDE THERMOMETER FOR THICKER FOODS. THIN TIP THERMOMETER FOR HAMBURGER PATTIES & OR OTHER MEAT PATTIES NEEDED
- Handwashing cleanser, availability
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
FRIED CHICKEN FOR CHOPPING UP W/ OUT DATE
- Separation from food, equipment, utensils, linens, and single service
ITEMS ON DISPLAY FOR SALE: OBSERVED CANS OF RAID (BUG KILLER), LIGHTER FLUID & BAGS OF CHARCOAL ABOVE PAPER PLATES, PLASTIC SILVERWARE & OTHER SINGLE SERVICE USE ITEMS. CORRECTED ON SITE
- Sanitization methods - hot water, chemical
3 COMPARTMENT SINK SANITIZER TOO STRONG
- Toilet room
receptacle, enclosed, fixtures clean
- Linens- cleaning and storage
ICE SCOOP OBSERVED ON TOP OF ICE MACHINE. ICE MACHINE INSIDE PLASTIC FLAP OBSERVED W/ BLACK RESIDUE.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
BATTER FOR CHICKEN TO BE DISCARDED AFTER 4 HOURS
- In-use utensils, between-use storage
ICE SCOOP OBSERVED ON TOP OF ICE MACHINE. ICE MACHINE INSIDE PLASTIC FLAP OBSERVED W/ BLACK RESIDUE.
- Miscellaneous sources of contamination
CONTAINERS OF CHICKEN STRIPS & BUTTER W/ OUT COVERS IN UPRIGHT FREEZER
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
HAMBURGER PATTIES SET OUT ON COUNTER TOP AFTER COOKING, TEMPS WERE 100 TO 105s. PATTIES WERE HEATED IN MICROWAVE TO TEMP BEFORE PLACING IN HOT HOLD UNIT. CORRECTED ON SITE.
|
07/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Ft. Madison Fast Break, 5002 Avenue O, Fort Madison, IA 52627 »