- Poisonous or toxic materials used and applied
Observation: Automatic air freshner dispensers mounted to walls in the food processing room where exposed foods will be handled. Manufacturer's label does not specify that this product is approved for use in a commercial food establishment.
- Sewage disposed of according to law
Observation: Grey water and/or waste water from the warewashing sinks is discharged onto the ground along the exterior of the building and currently is not connected to the septic system. Applicant will need to check with the County Environmental Health Department to determine if the existing septic system is adequate for the applicant's scope of business.
- Drinking water obtained from an approved source and meets water quality standards
Observation: Test results for private well water indicate that Nitrate levels (14 mg/l N) exceeds the allowable limit of 10 mg/L N. Photograph of test result was obtained.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: License applicant could not explain how food employees/conditional employees report symptoms of illness, confirmed diagnosed illnesses, and histories of exposure. The establishment does not have a procedure or policy in place to train employees of their responsibility to report, and to train personnel as to what their roles of responsibility are when related to employee health issues.
- 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: The upright domestic style refrigeration unit is not equipped with thermometer(s).
- Handwashing signage
Observation: Hand washing signs not posted near hand washing station in the restroom. A sign will also need to be posted next to the hand washing station that will need to be installed in the food processing area.
- Hand drying provided
Observation: Paper towels are not provided at hand washing stations for hand drying.
- Service sink required
Observation: The establishment does not have a service sink.
- Food temperature measuring devices are provided and readily accessible
Observation: A food thermometer for measuring the temperature of filleted fish, during cooling or cold holding, was not available for inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Test kit provided and used to measure sanitizing solution concentration
Observation:A testing kit was not available for determining the strength of the chemical sanitizer solution used for sanitizing equipment and utensils.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand washing sink in the processing area. The only hand washing sink is located in the restroom, which is located along the Northeast side of the processing room.
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04/03/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about Leroy Schell, 149 Whitmer Rd, Moscow, IA 52760 »