- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener in the kitchen. Employee cleaned the blade.
- Sanitization methods - hot water, chemical
Observation: Food employee observed washing dishes with soap and water only, then air drying. PIC had employee set up three compartment sink properly to wash, rinse, and sanitize kitchen dishes and equipment.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer mixed up in the kitchen at time of inspection. Employee made up a new batch in the three compartment sink at 50-100 ppm.
- Posting of a valid license
Observation: Current Food License not posted.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment has not created a clean up procedure for vomiting and diarrhea procedures. PIC will create clean up document.
- Food employees hair is effectively restrained
Observation: Employee preparing waffles and pancakes for guests is not wearing any kind of hair restraint.
- 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 employee health/sick policy available for food staff working in the the breakfast area. PIC will hand out policy to food staff.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Churn spread packets(72F), and cream cheese packets(74F) were sitting out on the breakfast line at room temperature and not maintaining proper cold holding temperatures of 41F or below. Employee had placed the spreads out within the hour, ice was added to the containers to chill the packets. Sausage gravy(72F) sitting in a glass bowl on the kitchen counter. Employee stated the gravy was opened earlier from a can, and was extra for the breakfast. Employee added the gravy to the crock pot to cook and hot hold.
- Handwashing cleanser, availability
Observation: No hand soap available at the kitchen hand sink. PIC found soap and placed at the hand sink.
- Posting inspection reports
Observation: Current inspection report not posted.
- 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 not available in the Artic Air cooler. PIC found a new thermometer, and placed in the cooler.
- Using a handwashing sink- operation and maintenance
Observation: Cleaning items stored in the kitchen handwashing sink basin at time of inspection. Employee removed the items.
- Handwashing signage
Observation: No hand washing reminder sign posted at the kitchen hand sink. PIC has a sign.
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08/22/2014 | Routine |
Restaurant representatives - add corrected or new information about Heartland Inn, 87 2nd St, Coralville, IA 52241 »