- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hansinks in the bathroom have not reached at least 100*F after repair.
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10/15/2015 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink in both bathroom only reached 79 degrees. Every hand sink must be provided water 100 degrees. Repair as needed.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) The reach-in "True" kitchen cooler, 2) F-real store cooler have no thermometers. Provide a thermometer, which is easily seen to verify food is at correct temperatures. Cold hold must be at least 41* F or lower. Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for Norvirus Clean-up. Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to Manger to sign it.
- Package integrity
Observation: Dented can stored on dry goods shelf. Must discard any can that is dented on top, bottom, or side seals. Discard or return for credit. Corrected on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves holding the pizza pans has food debris build-up in cooler next to the pizza own. Non-food contact surface must be kept clean and free from debris. Clean shelve and maintain cleaning at frequency to prevent future build-up.
- Posting inspection reports
Observation: Inspection report was not available to view. The most current inspection shall be posted in a conspicuous place for consumers to view at all time. Place next to license. Corrected on site.
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10/01/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: 1)Ice buildup near the door area in reach-in freezer in kitchen. 2) Gasket on the milk side of walk-in cooler door is torn. Repair or replace as needed. All equipment must be maintained in good condition.
- Storage of clean equipment and utensils
Observation: Single service items were stored on the floor. All equipment and utensils must be stored at least 6" off floor to prevent contamination and cleaning purposes.
- Posting inspection reports
Observation: Didn't not have most recent inspection report. Must post in area viewable to the public.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sinks have no hot water provided in both restroom. Must provide hot water to ensure washing is at least 100*F.
- Using a handwashing sink- operation and maintenance
Observation: Several items were stored inside of hand sink in ice machine room. Must have sink area clear to ensure employee are washing when necessary.
- Food is properly labeled
Observation: 1)Bagged ice does not have store identification number label. Must provide a store label for ice bagged within the facility for consumers to easily identify the distributor and location. 2) Must provide an ingredients label for all self-serve donuts. Post a sign in donuts case stating" ask employee for food ingredients".
- Test kit provided and used to measure sanitizing solution concentration
Observation: No QA test strips provided. Must have QA test strips to ensure sanitizer concentration.
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10/07/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
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10/04/2013 | Routine |
- Handwashing signage
Handwashing signs not posted. Every hand sink to be used by employees must has sign posted.
- Drying mops
1) Install light bulbs on hood system. 2) Install mop hook for mop air dry.
- Backflow protection
air gap, device standard, when required
- Separation from food, equipment, utensils, linens, and single service
Remove one chemical rack on the 3 compartment sink to the same side or underneath the sink.
- Light intensity
1) Install light bulbs on hood system. 2) Install mop hook for mop air dry.
- Outer openings are protected
The following areas has door light showing: 1) Both exit doors 2) Door has glasses window at walk-in cooler
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
1) Seal the hold around walk-in cooler pipe on the wall in women's restroom. 2) The following drain lines need to be rose for floor cleaning purpose: a. Drain line from ice machine b. RPZ bey the water heater. 3) Caulking RPZ in ice machine room. 4) Need to install cover in the following area: a. outlet behind pop syrup rack
- Handwashing cleanser, availability
Need hand soap dispenser for the sink near by ice machine.
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10/03/2013 | Routine |
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