| No violation noted during this evaluation. | 07/06/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer buckets stored on floor. Corrected on site. Staff also changed out sanitizer at time of visit.
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation:significant daylight showing through SW door. Door corroded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw shell eggs above ready to eats. Corrected on site
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Bait stations, pesticides, and tracking powders approved
Observation:D-con open bait box in area under soda dispensary area. Open bait is not allowed.
|
05/29/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
04/10/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
04/01/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
thermometer in front line bottled beverage cooler is broken and should be replaced.
- Using a handwashing sink- operation and maintenance
Kitchen hand sink was blocked during today's inspection by 2 pallets and a large cart of buns. This needs to be accessible at all times to encourage frequent hand washing by kitchen food prep staff.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Restroom sinks have been changed back to automatic flow faucets and are no longer providing hot water at least 100deg any longer. Either change back to manual faucets with hot water or adjust current faucets so they are in line with food code.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
there should be a cold holding unit on the prep line for sliced vegetables and potentially hazardous foods such as tartar sauce and mayo.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance on sliced process cheese. HACCP plan has 12 hour max for room temp before discarding product. Today 3 blocks of cheese were time stamped over 17 hours away from right now and had already been out for some time. Talked with Manager, Nick that the time stamp needs to be corrected and followed. He stated there was miscommunication it could be out for 24 hours.
- Roasts held at a temperature of 130°F or above
Sliced tomatoes 58deg, shred cheese 52deg and sliced swiss cheese 67deg. None of these products have refrigeration to them and date stamped was tomorrow (4/2) at 2:40am which is over 12 hours away. Per Manager Nick, date and time stamped is when product needs to be pulled from walkin and not when it should be pulled from make table. Either they need to be under refrigeration or time stamped 4 hours after placement and discarded. Previous way of keeping log was discarded by ownership. Also, mayo, mac sauce, and tartar sauce had no refrigeration once pulled from walkin. Time stamed is 24 hrs but there were several (10) containers sitting at room temperature plus the 6 that were on the line. If these are PHF they need to be kept refrigerated, or time stamped 4 hrs or less then discarded. 24hrs is not in line with food code requirements. Please respond how this will be corrected.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitize bucket in grill and fryer area as well as front of the house needs to be replaced with clean water. At time of inspection the water was visibly soiled and there was no sanitizer showing up on my test strip.
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04/01/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
03/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
|
02/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Mc Donald's #887, 2515 Main St, Cedar Falls, IA 50613 »