- Food employees hair is effectively restrained
Observation: Food employee observed with no hair restraint. After informing employee of requirement employee dawned stocking cap. Corrected on site. All food employees must have proper hair restraint.
- Protecting food from environmental contamination
Observation: Tortilla bowls were placed above prep line uncovered. Must provide cover to protect from environmental contamination.
- Drying mops
Observation: Mops were being stored directly in mop sink. Must air dry mops in between use. Hang up or drape in a way to allow for air drying of mops.
- Handwashing cleanser, availability
Observation: No handwashing cleanser was available at bar handwashing sink. Handwashing cleanser was brought to sink once management was informed of situation. Must provide handwashing cleanser to all handwashing sinks. Corrected on site.
- In-use utensils, between-use storage
Observation: Single service scoops were being used to scoop rice. Must use utensil with handle and store handle out of contact of food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths were draped over bottles of spray sanitizer or being stored on top of surfaces. Must keep all wet wiping cloths in sanitizer solution between use.
- Package integrity
Observation: Several dented cans were found in dry storage area. Any cans with dents on top or bottom or along side seam must not be used for service. Items were discarded during inspection. Corrected on site.
- Bare hand contact with ready to eat foods
Observation: Employee observed plating croissant with bare hands. Must either use utensils or gloves when handling ready to eat foods. Employee was informed of action and proceeded to wash hands and dawn gloves. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Duct tape being used on vegetable dicer, several utensils, and ice machine. Duct tape was removed from items during inspection. All food contact surfaces must be smooth, easily cleanable, and non absorbent.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure of menu items offered or served raw or undercooked available on menu. Any items offered or served raw or undercooked must be noted as such on menus.
- 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: 1) Salad prep cooler had several food items out of temperature. Roast beef @ 46.2*F, refried beans @ 48.2*F, tomatoes at 52*F. All potentially hazardous food was discarded. Cooler was turned down and able to maintain temperature at 41*F or below during visit. 2) Front of line dressing cooler had several items out of temperature. Ranch, salsa, and cheese were discarded during inspection. Cooler had excessive ice accumulation around edges. Repair or replace to ensure temperature of 41*F or below is maintained for all potentially hazardous foods.
- Established procedures for responding to vomiting and diarrheal events
Observation: Do not have procedures for a vomiting and diarrheal incident. Procedures must be developed to respond to an incident properly to prevent the spread of foodborne illness.
- 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
- Using a handwashing sink- operation and maintenance
Observation: Sanitizer bucket was placed in handwashing sink. Handwashing sinks must remain clear of obstructions and only be used for handwashing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave near ice cream chest freezer was soiled with food debris. Must clean more frequently to prevent build-up of food debris.
- Backflow protection
air gap, device standard, when required
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of rice and container of noodles marked 8/28 and 8/30 were found in walk in cooler. Discarded during inspection. All potentially hazardous food held at 41*F must be discarded after 7 days.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee reporting agreement is not in place at time of inspection. All employees that are in charge of handling/preparing food must have an employee reporting agreement in place.
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09/09/2015 | Regular |
- When to wash
Observation:Observed one staff intending to handle clean dishes after scrapping soiled items prepping for warewashing, must wash hands after handling soiled items. Corrected on site.
- Food storage - preventing contamination from the premises
Observation:Has one tray of meat on floor in walk in cooler and one tray of meat on floor in walk in freezer, all foods must be stored at least 6 inches off floor.
- Light intensity
Observation:Two of three lights burned out above the fryer end of hood system, replace.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has pump of Aloe Vera cream on shelf with wrapped bread, must move to area separate from food or food service items. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine chute area where screw usually is, is soiled, clean and sanitize at least monthly or more frequently if buildup occurs. 2)Food dicer has shreds of lettuce on exterior surfaces and edge of blade, clean more thoroughly. 3)Interior of Extreme blender has pooled water and interior of dough mixer in dough room has water residue present, must let these items fully air dry before being stored of next use. 3)Small serrated tool, like a mellon baller, soiled, clean.
- Air drying of equipment and utensils
Observation:Noted some dishes were being stacked without fully air dry at warewashing area, must allow to air dry before stack for storage.
- Handwashing cleanser, availability
Observation:Unable to locate any handsoap at bar area, must provide hand cleaner at all handsinks.
- In-use utensils, between-use storage
Observation:Has both spoon and single portion cup buried in powdered sugar working container, must keep utensils inverted with handle out of product.
- Food employees hair is effectively restrained
Observation:At least two cooks are not wearing hair restraints, must wear hat, visor, net and keep restrained, pulled back or secured out of face area, to prevent contamination of hands when pushing out of eye area.
- Package integrity
Observation:Has three cans of pasta sauce with dents on at least one rim preventing use with can opener, must discard, removed from use area.
- Cleaning procedure
Observation:Observed staff wiping hands on common wet towel at handsink instead of using single use towels. At least two hand towel dispensors are broken and must manually lift lever to get to dispense next towel length, repair ASAP. Staff reports replacements on order.
- Preventing contamination from equipment, utensils, and linens
Observation:Has stacked trays of plated salad with tray resting directly on top of salads underneath, protect salad by using food wrap or other measn to protect from underside of tray.
- Storage and maintenance of wet and dry wiping cloths
Observation:Observed several wet green towels draped on faucets in kitchen handsink and culinary sink area, in base of handsink at bar, must keep all wet towels in sanitizer solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Extreme blender base at back prep area has food splatters, clean. 2)Can rack has many food splatters, clean more frequently. 3)Clean exterior lid of prepared dough in walk in cooler. 4)Clean exterior of flour working container in dough room, heavily soiled. 5)Clean exterior of floor mixer and stand, soiled with flour debris. 6)Clean exterior of working powdered sugar container, soiled in salad prep station area.
- Drying mops
Observation:Wet mops in bottom of mopsink, has hooks, must hang between uses to allow to air dry.
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12/11/2014 | Regular |
- Multiuse food contact surfaces are constructed of safe materials
1) Duct tape on handle for top door on pizza oven. Duct tape is not easily cleanable and leaves a sticky residue. Remove duct tape and replace with a smooth, non-absorbent, and easily cleanable material. 2) Clean out catch pan in bottom part of pizza oven. 3) Clean build-up on coffee grinder. 4) Provide a adequate process to cleaning the dough room. Sweeping and moping will not clean flour build-up. Suggest vacuuming flour out, then wash, rinse, and sanitize food contact surfaces.
- When to wash
Must wash hands when changing gloves between tasks handling food. Do not wear glove when handling raw meat then cooked food ites. Also, glove usage is only required when handling ready-to-eat foods (food that is done cooking or won't ever be cooked) Ex. Cutting tomatoes for salad, bread for burgers and sandwiches, etc. If using a utensil for ready-to-eat food, then glovse are not necessary. Prevent bare hand contamination.
- Roasts held at a temperature of 130°F or above
1) Bar cooler was holding 42.5 degrees F. Dial was adjusted and drinks were re-arranged to prevent crowding over the condenser. Corrected on site. 2) Bucket of tomatoes sitting out at room temperature near pizza oven. Tomatoes were 70 degrees. discarded Corrected on site.
- Eating, drinking, or using tobacco
All employee drinks must have a lid and straw to aid in prevent spilled drinks from contaminating food areas. Corrected on site.
- Miscellaneous sources of contamination
1) Plastic scoop broke for large ice machine. Suggest providing a metal scoop for more durability. Must provide scoop with a handle to prevent hands from contaminating ice. 2) a stem thermometer was sitting on hand sink. Place thermometer in an area away from possible contamination from dirty water. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Provide quat test strips for sanitizer. Maintain quat sanitizer at 200ppm.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw eggs stored above vegetables in walk-in cooler. Must store raw meats on bottom shelf below ready-to-eat foods to prevent cross-contamination. Corrected on site.
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12/19/2013 | Routine |
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