- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing frozen chicken and sliced potatoes at room temperature. Reviewed properly thawing methods. (keep under running water, keep and thaw in cooler, or cook from frozen). CORRECTED ON SITE.
- Outer openings are protected
Observation: Install a door sweep on bottom of back door to close light gap and prevent pests from entering facility.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Food build-up on back of meat slicer blade. Given handout on how to take apart meat slicer and properly clean. 2) Food debris inside ice cream freezer. Clean more frequently.
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Must date mark potentially hazardous food if not used within 24 hours of opening package or preparation. (cooked ham and cooked rice were missing date mark) Given handout. CORRECTED ON SITE.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken above raw beef. Must store raw chicken on bottom shelf. Educated about proper storage. CORRECTED ON SITE. Given handout.
- Miscellaneous sources of contamination
Observation: Using 3 compartment sink to wash skillets and pans. Sanitizer basin is next to hand sink. Either switch to sanitizer step to other side of sink on shield the left side of hand sink to prevent water splashing.
- Sanitizers
Observation: Bleach-water solution for food contact surfaces (counters, cutting board, etc.) Tested over 200 ppm. Use chlorine test strips to u=ensure beach water solution is maintain 50-100 ppm CORRECTED ON SITE. Given handout.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Provide a certified food protection manager to teach kitchen staff proper basic food handling skills.
- Sanitization methods - hot water, chemical
Observation: Putting soap (detergent) in bleach-water solution. Soap will deactivate bleach. Only use bleach-water for proper sanitizer. CORRECTED ON SITE.
- Preventing contamination from equipment, utensils, and linens
Observation: Storing spatula and spoon on greasy fire suppression lines above oven. Must store utensils on a cleanable surface to prevent contamination of food when used. CORRECTED ON SITE.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Cooked ham in same tub as raw beef. Must separate ready-to-eat foods from raw meat. CORRECTED ON SITE. Handout given
- Food temperature measuring devices are provided and readily accessible
Observation: Provide a stem thermometer to check proper cooking temperatures for food items.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Soup and gravy where sitting out at room temperature waiting to be used. Must maintain 135* F or above or store in cooler to prevent food from entering danger zone. CORRECTED ON SITE.
- Indoor and outdoor surfaces
Observation: Close hole in ceiling in dry storage room to make smooth and easily cleanable and prevent pests from entering through upstairs.
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02/19/2014 | Routine |
- Cleaning of cooking and baking equipment
Oven drip pans and inside oven needs to be degreased and cleaned.
- Food storage - preventing contamination from the premises
Rack that was in walk-in freezer was moved to dry storage. Still needs to be adjusted to maintain food and food items at least 6 inches off the floor for food protection and easy cleaning.
- Outer openings are protected
Provide a self-closure on back door to prevent pest entry. May use self closing hinges or door mount.
- Cleanability of floors, walls, and ceilings
Vinyl flooring under cecream machine and in walk-in cooler needs edges to be sealed so food and dirt don't get stuck in crevices.
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09/27/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Tile flooring in 1) Kitchen area under large equipment 2) In server station area and ice cream preparation area, and 3) In walk-in cooler is cracked, or warped. Replace with florring that is smooth and easily cleanable.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Provide a cleanable surface to store ice scoop when not in use. 2) Drain, wash, rinse, and sanitize ice machine. 3) Cutting bored is scored. Resurface or replace to make surface smooth and easily cleanable. 4) Clean grease buil-up in oven and drip pans.
- In-use utensils, between-use storage
1) Provide a cleanable surface to store ice scoop when not in use. 2) Drain, wash, rinse, and sanitize ice machine. 3) Cutting bored is scored. Resurface or replace to make surface smooth and easily cleanable. 4) Clean grease buil-up in oven and drip pans.
- Cutting surfaces maintained
1) Provide a cleanable surface to store ice scoop when not in use. 2) Drain, wash, rinse, and sanitize ice machine. 3) Cutting bored is scored. Resurface or replace to make surface smooth and easily cleanable. 4) Clean grease buil-up in oven and drip pans.
- Storage or display of food in contact with water or ice
1) Walk-in freezer has ice build-up round drain line for fans. Repair to prevent ice from contaminating food items. 2) Shelving in walk-in freezer mut be maintained 6 inches off the floor for easy cleaning and food protection.
- Outer openings are protected
Provide a self-closure on back door inkitchen area to prevent pest entry.
- Food storage - preventing contamination from the premises
1) Walk-in freezer has ice build-up round drain line for fans. Repair to prevent ice from contaminating food items. 2) Shelving in walk-in freezer mut be maintained 6 inches off the floor for easy cleaning and food protection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Grease and dirt build-up under 1) kitchen large equipment and preparation table, and 2) server station and ice cream area, Clean.
- Material characteristics of non-food contact surfaces
1) Bare wood supporting meat slicer preparation table Paint with at least 2 coats of light colored paint or varnish to make wood surface non- absorbent and easily cleanable. 2) Striped screws holding water line above mop sink. Resecure line to hold in place and make area easily cleanable.
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09/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Larry's Place, 221 W Main St, Anamosa, IA 52205 »