- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Area under the selfservice area is not clean to sight or touch - the area is wet and dripping. Playplace has harborages for food debris and pests. Several areas are not clean.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine was set to hot water santize at time of inspection however - but establishment uses chemical to sanitize. Wrong strips were used to test machine initially. Chlorine concentration was 100ppm after machine was drained, re-primed, and tested with proper strips.
- When to wash
Observation: Runner employee put on blue gloves, handled raw meats, then removed blue gloves and put on clear gloves to handle ready to eat foods without washing hands in between.
- Poultry
baluts
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have procedures for responding to vomit and diarrhea procedures.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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: Smoothie cooler, milk/yogurt cooler lacking thermometers.
- Duties of PIC
Observation: Managers on duty were not measuring dish machine sanitizer properly, cook temperatures of chicken were below 165, employees were not washing hands between raw and ready to eat.
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10/23/2015 | Regular |
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