- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Overall date marking is a very good but spinach, shredded cabbage, ice berg lettuce were not date marked in walk-in cooler held for more than 24 hours. Manager marked and corrected on site.
- Outer openings are protected
Observation: Restroom doors are not self-closing and tight fitting to prevent entrance of pests and rodents.
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12/08/2015 | Regular |
- Plumbing system repaired according to law
Observation: Faucet on three compartment sink leaks. Repair to maintain in good condition.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dusty. Must clean off dust buildup on vents in walk-in freezer.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Utensils and pressure measuring devices maintained
Observation: Observed several cracked plastic container in kitchen. Replace to keep all utensil in good condition.
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12/11/2014 | Regular |
- Package integrity
Observation: Found dented can on can shelving. Must not use any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: A small amount of mold is on the front side ice chute in ice machine. Must clean more frequently to prevent contamination.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in walk-in freezer. All food must be 6" off the floor to prevent contamination and for cleaning purposes.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Observation: No handwashing sign posted on hand sinks.Every hand sink to be used by employees must have sign posted reminding employees to wash their hands.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer available at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dusty. Must clean off dust buildup on vents in walk-in cooler.
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06/18/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed several cracked utensils. Replace to keep all utensils in good condition. 2) The following areas have food buildup: a. Microwave, b. Can opener, c. Ice machine chute. Must clean more frequently to prevent contamination.
- Toilet room
receptacle, enclosed, fixtures clean
- Material characteristics of non-food contact surfaces
Rack storing kitchen utensils is rusting. Must provide a cleanable surface for non-food contact storage.
- Utensils and pressure measuring devices maintained
1) Observed several cracked utensils. Replace to keep all utensils in good condition. 2) The following areas have food buildup: a. Microwave, b. Can opener, c. Ice machine chute. Must clean more frequently to prevent contamination.
- Cleaning of cooking and baking equipment
1) Observed several cracked utensils. Replace to keep all utensils in good condition. 2) The following areas have food buildup: a. Microwave, b. Can opener, c. Ice machine chute. Must clean more frequently to prevent contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meats were stored above ready-to-eat in walk-in cooler. Food must be stored by the cook temperature: higher cook temperature items must be stored on the lower shelf.
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12/06/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Stored frozen foods shall be maintained frozen
- Manual warewashing equipment, hot water sanitizing temperatures
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06/12/2013 | Routine |
- Plumbing system repaired according to law
3 compartment sink faucet leaks. Must repair or replace to maintain in good condition.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Using plastic cup as scoop. Must provide a scoop with a handle stored out side of food or inverted. 2) Can opener 3) Toaster 4) Microwave 5) Ice machine chute all have food build up. Must clean more frequently to prevent comtamination.
- Backflow protection
air gap, device standard, when required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Hard Salami labeled keep refrigerated must be date marked. If not used in 24hrs must be date marked. CORRECT ON SITE.
- Food storage - preventing contamination from the premises
One case of cups was stored on the floor at storage area. All food and food contact must to be 6" off the floor. CORRECT ON SITE.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine was temping 167.8 degrees F plate surface and no sanitizer was dispensing. It is a low temp machine with chlorine sanitizer. If water temperture is above 160 degrees F the sanitizer will evaporate. Eco Lab came during inspection. CORRECTED ON SITE.
- Outer openings are protected
Gaps under or around exterior door or windows. Light gap under back door must replace weather striping or door sweep.
- In-use utensils, between-use storage
1) Using plastic cup as scoop. Must provide a scoop with a handle stored out side of food or inverted. 2) Can opener 3) Toaster 4) Microwave 5) Ice machine chute all have food build up. Must clean more frequently to prevent comtamination.
- Handwashing signage
Hand sink in kitchen area has no hand washing sign posted. Every hand sink to be used by employees must has sign posted reminding employees to wash their hands. CORRECT ON SITE.
- Material characteristics of non-food contact surfaces
Rack storing kitchen utensils is rusting. Must provide a cleanable surface for non-food contact storage.
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06/05/2013 | Routine |
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