- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Coolers need visible accurate thermometers- several broken and missing, ordered during inspection from office
- Handwashing signage
Observation:Sign not posted at handsink-corrected during inspection
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08/20/2015 | Follow Up LOC |
- Food is properly identified and monitored
Observation: No labels for condiments on line that are held out of temperature-labels printed during inspection
- Material characteristics of non-food contact surfaces
Observation:Cardboard used as shelf liner in backroom-cardboard removed during inspection
- Food storage containers identified with common name of food
Observation: Food containers that are not see thru were not labeled-labeled during inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Shell eggs stored over ready to eat foods in walk-in cooler-corrected during inspection
- Prohibited storage areas for clean equipment and utensils
Observation:Ice bucket stored on floor- bucket was cleaned and properly hung during inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior of 3 door cooler food pieces hanging from shelves, bottom of cooler dirty
- Storage of clean linens, single-service, and single use articles
Observation: In two locations single service containers were improperly stored-both were corrected on site
- 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: Several coolers missing thermometers - must be properly working and easily visible
- Handwashing signage
Observation: Handsink in kitchen and restroom has no sign reminding employees to wash hands-kitchen handsink corrected during inspection
- Using a handwashing sink- operation and maintenance
Observation: Handsink in rear of kitchen was heavily soiled, and blocked by mop bucket-sink made accessible during inspection and cleaned
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07/08/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 07/10/2014 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation:Has proper chemicals, needs kit and written procedure
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Handsinks must provide water at 100f within 15 seconds of turning on, water at kitchen handsink did not exceed 76F -maint contacted during inspection
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test kit needed for checking sanitizer levels at dishmachine
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Location of handsink is too far from front counter area where drinks etc are prepared, kitchen handsink not easily accessible due to trash can blocking handsink
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dishmachine not sanitizing properly
- Plumbing system maintained in good repair
Observation:No hot water available at handsinks
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Several coolers were missing or had broken thermometers-check all coolers, thermometers must be accurate and easily visible
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07/07/2014 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's #28560, 129 S Duff, Ames, IA 50010 »