- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The kitchen does not have a hand sink. The employees are not using the hand sink in the dish room to wash their hands. The employees are using hand sanitizer as a means to wash their hands in the kitchen.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridge without thermometer.
- Handwashing cleanser, availability
Observation: No soap at the hand sink in the dish room. Corrected by re-filling the soap at the hand sink.
- Physical facilities maintained in good repair
Observation: The floor, walk-in cooler wall and door, and wall next to the 3-compartment sink is in poor repair.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick policy.
- Posting inspection reports
Observation: The most recent inspection is not posted at eye level in the view of the public.
- Hand drying provided
Observation: No paper towels at the hand sink in the dish room. Corrected by putting a new roll of paper towels at the hand sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, plastic below the 3-compartment sink, doors, handles, not clean.
- Where to wash
Observation: Employee is using hand sanitizer to wash their hands instead of washing them with soap and under running water.
- Plumbing system maintained in good repair
Observation: Water constantly running from hand sink and no faucet at the 3-compartment sink.
- Cleaning procedure
Observation: Employee is using hand sanitizer to wash their hands in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (equipment and utensils) in the back on a storage rack not clean to sight or touch.
- Backflow protection
air gap, device standard, when required
|
02/26/2016 | Regular |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The employees have not signed any sick policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean-up a diarrhea and vomit event.
- Cleanability of floors, walls, and ceilings
Observation: The floor in the walk-in cooler is not smooth and easily cleanable.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The backroom is not maintained clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machines not clean to sight or touch.
- Eating, drinking, or using tobacco
Observation: Employee beverage without a lid. Corrected by placing a lid on the drinks.
|
02/16/2015 | Regular |
Restaurant representatives - add corrected or new information about Larchwood Quick Stop, 832 Broadway, Larchwood, IA 51241 »