- Clean in place equipment is designed and constructed to ensure adequate sanitizing
Observation:ice plate in ice bin, phase out as soon as possible
- Established procedures for responding to vomiting and diarrheal events
Observation:need to put together policy for V and D cleanup
- Certified Food Protection Manager
Observation:Must take serv safe class within 6 months
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation:dish machine broken
- In-use utensils, between-use storage
Observation:store ice scoop covered or in ice handle out
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:need to install handwashing sink for that sole purpose
- Demonstration of Knowledge
Observation: PIC needs to be teaching new staff procedures for sanitizing and warewashing, where to wash hands etc.
- Manual warewashing sinks requirements
Observation:no 3 compt sink. Must be installed within 30 days.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:must have certified PIC
- Disclosure of menu items offered or served raw or undercooked
Observation:need consumer advisory posted by menu board
|
08/10/2015 | Regular |
| No violation noted during this evaluation. | 10/21/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation:need test strips for 3 comp sink
- Microwave ovens
Observation:clean inside mircrowave
- Food temperature measuring devices are provided and readily accessible
Observation:need thermometers in all coolers and freezers
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:need thin tip thermometer for burgers and chix
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:date mark leftover and opened salads etc
|
08/26/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Sanitization methods - hot water, chemical
- Food is properly labeled
- Food storage containers identified with common name of food
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- equipment food contact surfaces and utensils clean to sight and touch.
- Duties of PIC
- Handwashing signage
- Frozen PHF/TCS foods are properly slacked and thawed
- Hand drying provided
- Test kit provided and used to measure sanitizing solution concentration
- Handwashing cleanser, availability
- Roasts held at a temperature of 130°F or above
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
|
07/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Manson Golf & Cntry Club, 1500 Country Club Ln, Manson, IA 50563 »