- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above ready-to-eat products in reach-in cooler. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Door handles of coolers, exterior of coolers, interior of coolers, etc. soiled.
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01/30/2015 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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08/01/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/22/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
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06/28/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
COUNTER TOPS FRONT SERVICE AREA ARE NOT YET INSTALLED-CURRENTLY PAINTED PARTICLE BOARD / CLEAN ICE CHEST
- Cleanability of floors, walls, and ceilings
THROUGHOUT MOST OF FIRM FLOORS WALLS AND CEILING ARE NOT FINISHED-MUST BE EASILY CLEANABLE, DURABLE NONWATER ABSORBING AND LIGHT IN COLOR / FLOOR WALL JUNCTURES NOT INSTALLED /ALL LIGHTS IN FOOD PREP AND STORAGE AREAS MUST BE SHATTERPROOF OR SHIELDED
- Smoke free air act
LEFT SIGNS FOR ENTRANCES
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
COOLER THAT DOES NOT HAVE COVER IS NOT MEETING MINIMUM TEMP REQUIREMENTS
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Food temperature measuring devices are provided and readily accessible
NEED VISIBLE ACCURATE THERMOMETERS IN ALL COOLERS
- Light bulbs, protective shielding
THROUGHOUT MOST OF FIRM FLOORS WALLS AND CEILING ARE NOT FINISHED-MUST BE EASILY CLEANABLE, DURABLE NONWATER ABSORBING AND LIGHT IN COLOR / FLOOR WALL JUNCTURES NOT INSTALLED /ALL LIGHTS IN FOOD PREP AND STORAGE AREAS MUST BE SHATTERPROOF OR SHIELDED
- Indoor and outdoor surfaces
THROUGHOUT MOST OF FIRM FLOORS WALLS AND CEILING ARE NOT FINISHED-MUST BE EASILY CLEANABLE, DURABLE NONWATER ABSORBING AND LIGHT IN COLOR / FLOOR WALL JUNCTURES NOT INSTALLED /ALL LIGHTS IN FOOD PREP AND STORAGE AREAS MUST BE SHATTERPROOF OR SHIELDED
- Handwashing signage
NEED SIGNS AT ALL HANDSINKS REMINDING EMPLOYEES TO WASH HANDS
- Food storage - preventing contamination from the premises
Backroom where food is stored is not finished-room must be finished with floors, walls and ceiling that are easily cleanable, durable, non water absorbing and light in color. Front area where food is served and prepared must meet the same requirements
- equipment food contact surfaces and utensils clean to sight and touch.
COUNTER TOPS FRONT SERVICE AREA ARE NOT YET INSTALLED-CURRENTLY PAINTED PARTICLE BOARD / CLEAN ICE CHEST
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06/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Homestead Coffee Bakery, 121 E Lincoln Way, Jefferson, IA 50129 »