- Foods are cooled using appropriate methods
Observation: Deep pans observed for cooling soup in walk-in cooler.
- Bare hand contact with ready to eat foods
Observation:Bare hand contact with tortilla wrap. Discussed with staff. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation:Establishment does not have a written procedure for vomit/diarrheal clean-up.
- Separation from food, equipment, utensils, linens, and single service
Observation:Toxic stored with food contact surfaces. Toxic was moved. Corrected.
- 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:Many coolers did not have a thermometer available.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Many surfaces soiled in kitchen area. Shelving, doors, etc.
- Light bulbs, protective shielding
Observation:Light shield missing in kitchen area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling vents in dish room dusty.
- 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:Many items on salad bar holding >41*. Discussed ways to keep items at proper temperature. Products were swapped out and ice added. Corrected.
- Handwashing signage
Observation: Hand washing signs not posted at hand sink in dish area. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: CFPM status could not be verified.
- Toilet room
receptacle, enclosed, fixtures clean
|
11/10/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling vents on cook line and at the mechanical washer have an accumulation of dust. Areas behind and below equipment are not free of food spills and debris.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener used for opening #10 cans is not clean. The can opener was cleaned in the mechanical dish washer.
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained in good repair
Observation:Three compartment sink drain pipe is leaking and water is pooling on the floor in front of the sink.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The manager's certification has expired.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Pasta noodles and spaghetti sauce cooling in large quantities with tight fitting covers. Products were in the cooling process but within the first 2 hours. Products were removed from the cooler and places in ice baths with cool running water. Products met the 70*F requirement within the first two hours during this inspection and were returned to the walk-in to complete the cooling process.
- 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:Steam and moisture are not adequately removed from the dish room by the ventilation system. Ceiling tiles above the machine are wet.
|
12/03/2014 | Regular |
Restaurant representatives - add corrected or new information about Max's Highway Diner, 3231 Adventureland Dr, Altoona, IA 50009 »