| No violation noted during this evaluation. | 09/24/2014 | Follow Up LOC |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer on the mechanical warewash machine is registering zero on the test strip. Owner is calling repair man today. Until repair man can repair machine will need to manually sanitize all ware by immersion in sanitizer.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: There are four flats of eggs stored on the counter. Eggs must be stored refrigerated 41* or under. Corrected on site.
- Food shall be obtained from sources that comply with law
Observation: There were apparent home canned cucumbers in the refrigerator. Corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: The glasses and coffee cups are just being washed and rinsed. All ware must be washed, rinsed, sanitized, and air dried. Corrected on site.
- Reminder statement
Observation: There is no asterisks by the foods that may be served undercooked for the consumer advisory in the menu.
- Bare hand contact with ready to eat foods
Observation: Employee had bare hand contact with toast. Corrected on site.
|
09/12/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked beef, soup, cooked potatoes and tuna salad not datemarked. Cooked beef and potatoes were discarded, soup, tuna salad and hard boiled eggs were datemarked for Corrected onsite - guidance document left for reference.
- Food temperature measuring devices are provided and readily accessible
Thin-probe, tip-sensitive thermometer is needed for checking cook temperatures of thin foods.
- Test kit provided and used to measure sanitizing solution concentration
- Roasts held at a temperature of 130°F or above
Observed sausage links and sausage patties at 75* on prep table. Disposed of - guidance document left for reference. --Observed three flats of eggs setting out on the prep table for convenient use on the cook line. Eggs must be maintained at or below 41* until cooked. Moved to reach-in cooler for correction today and new procedure will include the use of an ice tray.
- Food storage - preventing contamination from the premises
Keep bags of vegetables stored up off the floor in upstairs dry storage room.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled surface underneath the cutting boards on both prep tables. --Observed soiled meat slicer and home french-fry maker. Initiated correction while onsite.
- Disclosure of menu items offered or served raw or undercooked
Guidance document left for reference.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Chemical sanitizer registered zero ppm on the warewash machine. Owner is to manually sanitize all the ware in the three-compartment sink after being mechanically washed until repairs can be made.
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03/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Main Street Cafe, 136 S Main St, Maquoketa, IA 52060 »