- Bare hand contact with ready to eat foods
Observation: Bare hand contact with lettuce. Person in charge put gloves on during inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Oven with food residue build up.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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12/28/2015 | Physical Recheck |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped thermometer.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods (sandwich buns).
- Handwashing signage
Observation: No hand washing only sign at hand washing sink. Inspector provided sign during inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory on menu or at the facility.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips.
- Food storage containers identified with common name of food
Observation: No labels with common name on food storage containers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on cheese, cut ham, potato salad, beans etc in fridge. Person in charge voluntarily date marked the items during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Toaster, grill, fridges, oven and fryer not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Walls, floors, ceilings with food and residue splatter.
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11/03/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris and buildup on floors along walls.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Exterior of equipment with food splatter. Framework under grill with buildup. Interior of fridges with splatter and debris. Hand contact surfaces to be clean. Shelving with debris.
- Maintaining premises free of litter and unnecessary equipment
Observation:Items in cabinets and kitchen not needed for facility.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Vents to be cleaned to prevent buildup on walls and ceiling.
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10/16/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
floors soiled along equipment and along walls
- equipment food contact surfaces and utensils clean to sight and touch.
tops of equipment with de bris, food splatter on sides of equipment, shelving with debvris, handles to coolers weith buildup, bottom of fridges with debris
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09/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Hiway Cafe, 1601 E Old Highway 18, Ruthven, IA 51358 »