Kernoustie Golf Club, 203 Country Club Dr, Mount Vernon, IA 52314 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Food storage - preventing contamination from the premises
Observation: Uncovered breading and bread used for breading. Must cover food when not in use to prevent from contamination.
- Cutting surfaces maintained
Observation: Cutting boards have deep scores. Must resurface or replace to make surface smooth and easily cleanable.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above tomatoes and other ready-to-eat foods. Must store raw meats below ready-to-eat foods to prevent cross-contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Missing date mark on opened milk container and opened hot dog package. Must date mark all potentially hazardous foods if not used within 24 hours after opening or preparation. Have 7 days from date mark to use or discard.
- Plumbing system maintained in good repair
Observation: Floor drain in men's restroom has water build-up around drain. Drain may not be working properly. Repair.
|
09/02/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Overall good date marking. 1 milk container not date marked. Must date mark dairy products after opening if not used within 24 hours. Have 7 days from date mark to use or discard product.
- equipment food contact surfaces and utensils clean to sight and touch.
Microwave has food build. Clean more frequently. Ensure to clean ceiling inside unit. CORRECTED ON SITE.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test strip to check dishmachine concentration frequently.
- Light intensity
Burnt out lights in storage area between kitchen and large seating room. Replace lights to provide adequate lighting in storage room.
- Sanitization of food contact surfaces - before use and after cleaning
At start of inspection dishmachine was not registering any sanitizer. New sanitizer container was installed. Now at correct concentration (50-100ppm). Use test strips frequently to ensure proper concentration. If sanitizer is not used often, concentration may decrease due to chemical evaporation. CORRECTED ON SITE.
|
07/30/2013 | Routine |
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