- Maintaining premises free of litter and unnecessary equipment
Observation: general organization in kitchen and storage area needed/general cleaning throughout and underneath equipment.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: hood needs cleaned.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Hand drying provided
Observation: paper towels needed at the kitchen hand sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: raw meats in the walk-in cooler and reach in cooler stored above ready to eat foods.
- Food storage - preventing contamination from the premises
Observation:items stored on the floor in the back storage area and walk-in cooler.
- Using a handwashing sink- operation and maintenance
Observation: kitchen hand sink full of dishes and not being used for handwashing - needs to be clean and clear for use.
- Disclosure of menu items offered or served raw or undercooked
Observation: consumer advisory needs to be posted for food that can be served under-cooked - provided the language. Facility is currently reprinting menus and the items that can be served under-cooker (hamburger, steaks, eggs, etc.) need to have an * next to them, and the advisory must be in the menu (generally at the bottom with an * next to it). Until the menus are printed, the language needs to be posted in the public's view.
- Handwashing cleanser, availability
Observation: hand soap needed at the kitchen hand sink.
- 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: thermometer needed in walk-in cooler.
- Handwashing signage
Observation: hand wash signs needed in both restrooms.
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10/30/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Pop nozzle gun and holder need to be cleaned at bar area.
- Food storage - preventing contamination from the premises
Food containers on floor in back storage area and in attic.
- Smoke free air act
- Using a handwashing sink- operation and maintenance
Handwash sink is cluttered and does not appear to be used for handwashing. Using three compartment sink.
- Toilet room
receptacle, enclosed, fixtures clean
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent in men's bathroom needs to be cleaned.
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07/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Hart Ridge Inc, 1645 195th St, Manchester, IA 52057 »