- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer missing from single door cooler in kitchen area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inside of ice machine has build up.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizing wiping cloths kept on counter and not in sanitizer bucket between use.
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06/30/2015 | Regular |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
09/24/2013 | Routine |
- Food storage - preventing contamination from the premises
Box of cutlery on floor of storage area. Cup of orange juice stored in consumbable ice by drive through.
- Separation from food, equipment, utensils, linens, and single service
Shelving with toxic storage right next to dry foods storage.
- Laundry facilities
requirement, location, and use
- Handwashing signage
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use. Door gaskets on above counter freezer coming off. Utensils stored on cloth on prep line.
- Ice used as exterior coolant not used as a food
Box of cutlery on floor of storage area. Cup of orange juice stored in consumbable ice by drive through.
- Posting of a valid license
- When to wash
Glove change does not replace hand washing. Employee observed putting on gloves to handle raw meat, then taking those off, rubbing eyes, and putting on new gloves to handle ready-to-eat meat (ham).
- Responsibilities of Permit Holder
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. Door gaskets on above counter freezer coming off. Utensils stored on cloth on prep line.
|
09/17/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/02/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
03/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's Trek-West, 2440 Mormon Trek Blvd, Iowa City, IA 52246 »