- Drying mops
Observation: There was a mop waded up on the floor near mop sink. All mops when not in use need to be hung to air dry.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Both the meat slicer and veggie slicer had excessive food build up.2) There was a pickle scoop on top of pickle bucket with dried pickle seeds on it. All food contact surfaces should be clean to sight and touch. Clean as often as necessary to keep clean.
- Preventing contamination from equipment, utensils, and linens
Observation:Empty pan setting on top of uncovered biscuits. The pan was not freshly sanitized and showed wear on the bottom that was not easily cleanable. Food that was in contact with the outside bottom of pan was voluntarily discarded.
- Cutting surfaces maintained
Observation: Biscuit cutter blocks excessively scared and soiled. Replace cutting blocks.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving units by ware washing sink has build up of grease and dust. All surfaces need to be clean to sight and touch. Clean as often as necessary to keep clean.
- Plumbing system maintained in good repair
Observation: The 3 compartment sink has a leaking faucet and leaking plumbing under the sink. All plumbing must be maintained in proper working order.
- Physical facilities maintained in good repair
Observation:Several broken or missing cove base tiles throughout the back kitchen and dry storage areas. 2) Several cracked or broken light covers over lights. Several missing or damaged ceiling tiles in kitchen areas. All floor walls and ceilings need to be smooth easily cleanable and nonabsorbent.
- Equipment location, installation, repair, and adjustment
Observation: Beverage air reach in cooler in back near biscuits has bad gaskets.2) Randall Reach in cooler near convection oven has broken hinges. 3)Beverage air reach in cooler on front line is not sealing properly and needs adjusted or gasket replaced.4) Ice machine leaking out the bottom making a mess of puddling water in far back kitchen area. All equipment needs to be maintained in proper working order.
- Multiuse food contact surfaces are cleanable
Observation: Tongs had broken plastic handles. Therefore they were not easily cleanable All utensils must be smooth easily cleanable and non absorbent.
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06/10/2015 | Regular |
- Food is properly identified and monitored
Observation: The food establishment uses time as a control for temperature and was not updated after pulling cold food items to the line. SHALL ALWAYS UPDATE THE CARD THAT IS USED TO HAVE THE TIME TAKEN FROM THE COOLER AND THE DISCARD TIME UP TO 4 HOURS. THE TEMPERATURE CONTROL CARD WAS UPDATED FOR TODAY'S DATE/TIME AND WHEN TO DISCARD. ALL STAFF WERE EDUCATED AND VERBALIZED UNDERSTANDING. CORRECTED ON SITE.
- Storage of clean linens, single-service, and single use articles
Observation: One box of single service lids were stored on the floor in the storage area. SHALL keep single service articles at least 6 " above the floor to prevent contamination. CORRECTED ON SITE.
- Material characteristics of non-food contact surfaces
Observation: The flooring near the meat slicer has a gap which could cause a slip or fall. Due to safety this area should be more flushed with the tiles to prevent injury. --Observation: Clean the outside of reach in cooler/freezer due to food debris build up. SHALL HAVE A IMPROVED CLEANING SCHEDULE. SEND LETTER OF CORRECTION REGARDING THE CLEANING SCHEDULE WITHIN 10 DAYS.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following food contact surfaces have food debris build up, both microwaves, the 2 door beverage air cooler, the two door cooler and the two door freezer on the bottom shelves. The slicer had an excessive build up and taken apart during this inspection to wash, rinse and sanitize. The slicer is A REPEAT VIOLATION. SHALL HAVE A BETTER CLEANING SCHEDULE FOR THE AREAS ABOVE. CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. SEND A LETTER OF CORRECTION WITHIN 10 DAYS TO VERIFY A NEW CLEANING SCHEDULE TO LINN COUNTY PUBLIC HEALTH. ALL OF THE ABOVE WERE CORRECTED ON SITE.
- When to wash
Observation: Observed one employee at the front counter wipe her face and nose without hand washing afterwards. The employee was told to wash her hands. and educated and verbalized understanding. CORRECTED ON SITE.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Observation: The type of sanitizer that is used at the 3 compartment sink and food contact surfaces, the manufacturer label states for food contact surfaces 150-400 ppm. The food establishment SHALL PURCHASE THE TEST STRIPS THAT ARE CORRECT WHICH WOULD BE UP TO 500 PPM. SEND LETTER OF CORRECTION WITHIN 10 DAYS NEW TEST STRIPS WERE PURCHASED AND THE CONCENTRATION LEVEL IS UP TO 500 PPM. TO MAINTAIN THE SANITIZER AT 150-400 PPM PER MANUFACTURER'S LABEL
- Outer openings are protected
Observation: THIS IS A REPEAT VIOLATION THE EXIT DOOR HAS LIGHT SHINING THROUGH THE TOP AND BOTTOM OF THE DOOR. The door closure is broken. This shall be repaired for both of the above within 60 days. SHALL SEND LETTER OF CORRECTION THE DOOR AND DOOR CLOSURE WERE REPAIRED OR REPLACED TO LINN COUNTY PUBLIC HEALTH.
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05/16/2014 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/15/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Food/ dry syrup and single service item build-up behind pop dispenser in drive-thru area. Clean more frequently to prevent build-up. 2) Re-caulk hand sink near 3 compartment sink back to wall to make area easily cleanable.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Fish stored below raw chicken in walk-in cooler. Must keep raw chicken on bottom when stored to prevent raw contamination. Manager doing a corrective action with employees. CORRECTED ON SITE.
- Outer openings are protected
Replace door sweep on back door to prevent light gaps and pests entering facility. On work order.
- Handwashing cleanser, availability
Soap dispenser for hand sink near bread rack does not dispense correctly. Must repair to ensure employees have adequate soap supply to wash hands.
- equipment food contact surfaces and utensils clean to sight and touch.
Meat slicer must be disassembled and adequately washed to prevent food contamination . --1) Food/ dry syrup and single service item build-up behind pop dispenser in drive-thru area. Clean more frequently to prevent build-up. 2) Re-caulk hand sink near 3 compartment sink back to wall to make area easily cleanable.
- Cleanability of floors, walls, and ceilings
Broken wall tile by drive-thru area. Shall repair or replace to ensure a smooth and easily cleanable surface.
- Plumbing system repaired according to law
Hot and cold water handle on faucet for 3 copartment sink (sanitizer and rinse basins) leaks. Must repair or replace to maintain plumbing in good condition.
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04/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Hardee's, 102 Highway 1 S, Mount Vernon, IA 52314 »