- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Material characteristics of non-food contact surfaces
Observation:Cardboard boxes used for storage are not easily cleanable. Need to be replaced with containers that are smooth and easily cleanable.
- 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:Not all cooling units were equipped with thermometers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The cabinets in the kitchen are dirty and need cleaned. Also, some of the floor areas in the kitchen need to be cleaned.
- Light bulbs, protective shielding
Observation:Not all of the lights in the food prep areas were properly shielded.
- Physical facilities maintained in good repair
Observation:Couple of the refrigerators have seals that need replaced.
- Toilet room
receptacle, enclosed, fixtures clean
- Food storage, prohibited areas
Observation:Potatoes were being stored on the floor.
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11/24/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation:Thermometers were not present in all cooling units.
- Light bulbs, protective shielding
Observation:Not all lights in the food prep area were properly shielded.
- Outer openings are protected
Observation:Back screen door is not tight. Can allow for insect or rodent entry.
- Food storage - preventing contamination from the premises
Observation:Potatoes were stored on the floor in the back.
- Toilet room
receptacle, enclosed, fixtures clean
- Disclosure of menu items offered or served raw or undercooked
Observation:Breakfast menu does not designate which items may be under cooked.
- Capacity, availability, and pressure of hot and cold water
Observation:Back bar does not have hot water.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Some of the floor areas in the food prep area need cleaning.
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05/16/2014 | Routine |
- Eating, drinking, or using tobacco
Drink glasses in the food prep area need a solid lid.
- Light bulbs, protective shielding
Restroom doors need to be self-closing. Need light shields for all lights in the food prep area.
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are provided and readily accessible
Need thermometers in all cooling units.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Duties of PIC
Need employee health forms for all employees.
- Capacity, availability, and pressure of hot and cold water
Need hot water in the bar and back restrooms.
- Food storage - preventing contamination from the premises
Food cannot be stored on the floor.
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12/12/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
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05/10/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
Hot water at the bar and north restrooms was not working.
- Light bulbs, protective shielding
Flourescent bulbs in the back need to be adequately covered. Restroom doors need to be self-closing.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
Back shelves need repaired/replaced so they are smooth and easily cleanable. Shelving and areas under some of the equipment need to be cleaned.
- Duties of PIC
Employee health forms need completed for each employee.
- Handwashing signage
Kitchen handsink needs a designated hand sink sign.
- Food temperature measuring devices are provided and readily accessible
Need thermometers in all cooling units.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory needs added to the breakfast menu.
- Food on display is protected from contamination by consumers
Desserts by buffet bar need to be adequately covered.
- Toilet room
receptacle, enclosed, fixtures clean
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04/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Luigis Restaurant, 1020 S Frederick, Oelwein, IA 50662 »