- Hand drying provided
Observation: No paper towel available at kitchen hand wash sink. It now has paper towel.
- Package integrity
Observation: 2 cans of mandarin oranges were dented on the rim. Thrown out.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Reheated roast beef tempted at 152 degrees and sitting in steam table after 1 hour and 55 min. Reheated meat must reach 165 in 2 hours (Max) before holding in steam table. It was put on burner and heated to 185 degrees in the last 5 minutes available.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with toast. Gloves (or barrier)to be worn when dealing with any ready to eat food that is not going through a heating process.
- Sanitizers
Observation: No bleach in sanitizer in kitchen. New bucket was made.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 10 cooked roasts on the shelf with out date marking. When questioned the PIC said they were over 10 days old. They have been thrown out.
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01/27/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: Ordering quat test strips today.
- Foods are cooled using appropriate methods
Observation: Hot food from hot table was being cooled in large quanity in heavy plastic with the lid on. Trained in proper technique and corrected on site.
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07/29/2015 | Regular |
- In-use utensils, between-use storage
Observation: Bowl with no handle in lettuce in front prep table. Now using tongs. Ice scoop needed in back waitress station. Ice scoop in main waitress station was stored handle in ice. Will be stored in ice with handle up or on beverage rack. All corrected on site.
- Material characteristics of non-food contact surfaces
Observation: Rough wood under the keg cupboard. Also where pitchers are stored. Areas to be smooth and easily cleanable.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer too strong for wipe cloths storage. Redone and tested. Corrected on site.
- Sanitizers
Observation: Sanitizer in kitchen is too strong. Tested and corrected on site.
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03/24/2015 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Test kit provided and used to measure sanitizing solution concentration
Observation: Bleach test strips ordered today.
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11/25/2014 | Regular |
| No violation noted during this evaluation. | 08/29/2014 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Product on floor in walk in cooler. Cheesy potatoes in metal pan.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 2 containers of green beans, 2 containers of shredded beef.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Potatoes from last night in foil cooling in large container. Boiled potatoes in large pan cooling. Temperature was 86 degrees after 2 hours. Must to down to 70 degrees after 2 hours.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet clothes laying on counter.
- Cutting surfaces maintained
Observation: Cutting boards are rough.
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08/12/2014 | Routine |
- Reminder statement
Observation:*needed by beef products
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04/15/2014 | Pre Opening |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Roast beef, gravy and potatoes were stored in covered heavy plastic with lids on. Temps ranged from 157 degrees to 140 degrees.
- Eating, drinking, or using tobacco
Observation:All drinks in kitchen to be covered.
- Cutting surfaces maintained
Observation:Resurface cutting boards. Smooth and cleanable.
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04/15/2014 | Routine |
- Food storage - preventing contamination from the premises
- Backflow protection
air gap, device standard, when required
|
07/11/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
- Bare hand contact with ready to eat foods
- Food temperature measuring devices are provided and readily accessible
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
|
03/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Lakeshore Cafe & Zimmy's Bar And Grill, 1520 N Lake Ave, Storm Lake, IA 50588 »