- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener not clean to sight or touch. Corrected by washing and sanitizing the can opener.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods. Corrected by washing hands and putting gloves on.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Ham stored longer than 24 hours in the walk-in cooler without a date mark. Corrected.
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10/21/2015 | Regular |
| No violation noted during this evaluation. | 03/13/2015 | Regular |
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
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11/10/2014 | Regular |
| No violation noted during this evaluation. | 05/07/2014 | Routine |
- Foods are cooled using appropriate methods
Containers were sealed while cooling. Food must be cooled quickly, from 135-70 within 2 hours, then from 70-41 within an additional 4 hours. To do this, leave containers uncovered or vented til cool, stir often, add or immerse in ice, or other approved methods. Corrected on-site
- Food temperature measuring devices are provided and readily accessible
Food thermometer with temp sensor at tip of probe must be provided.
- Sanitizers
Bleach water must be mxied to yield 50-100 ppm chlorine ( it was too strong ). Mix 3/4 teaspoon bleach to 1 gallon water. Corrected at time of inspection
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10/24/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/23/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must always be shelved beneath ready-to-eat foods ( or bottled beverages ). Corrected at time of inspection Left sheet on stacking order
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food employees must read and sign an illness reporting form ( left a copy of Food Employee Reporting Form). Discussed this with pic
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check strength of bleach sanitizer.
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04/22/2013 | Routine |
Restaurant representatives - add corrected or new information about George-Little Rock Comm. S D, 134 1st Ave Po 247 Little Rock, Ia 51243, , IA »