- Equipment location, installation, repair, and adjustment
Observation: Gaskets on prep table in bad repair.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping towels not stored in sanitizer solution between uses
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Plastic tub containing drink lids soiled. Cleaned and sanitized at time of inspection.
- 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: Eggs in make table at 45 degrees.
- 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: Missing thermometers in make tables.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors under and around equipment heavily soiled.
- Safe, unadulterated, honestly presented
Observation: Dead insect in chicken breading - disposed of at time of inspection.
|
09/03/2014 | Routine |
Restaurant representatives - add corrected or new information about Hedrick Sinclair, 103 E 6th, Hedrick, IA 52563 »