| No violation noted during this evaluation. | 11/05/2015 | Follow Up LOC |
- When to wash
Observation: Employee cracking raw shell eggs onto grill, continued to work without changing gloves and washing hands.
- 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: End of line reach-in cooler: burrito mix at 64 degrees, shredded cheese at 56 degrees.
- Food is properly identified and monitored
Observation: Using time as a control for cheese, not marked with date/time.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of ice machine soiled - picture attached. Creamer dispensing machine at drive up window heavily soiled.
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Standing water on floor by sinks.
- Storage of clean equipment and utensils
Observation: Clean dishes/utensils sitting on soiled cart (picture attached)
- 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: Missing thermometers in several refrigeration units.
|
10/23/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Separation from food, equipment, utensils, linens, and single service
Observation: Caustics stored above food contact surfaces on storage racks, relocated at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Interior of ice machine soiled. Emptied cleaned and sanitized at time of inspection.
- 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: Items in salad reach-in cooler temping between 48 - 50 degrees. All items removed and relocated to working cooler at time of inspection.
- Storage of clean linens, single-service, and single use articles
Observation: "To go" containers not stored inverted.
|
04/29/2014 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
04/09/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Cart that holds cleaned & sanitized dishes heavily soiled.
- Roasts held at a temperature of 130°F or above
Shredded cheese in under counter (salad) reach-in cooler at 48.8 degrees. Shredded cheese in up right two door reach-in cooler (parfaits & salads) at 46.1 degrees*. Southwest vegetable mixture at 44.7 degrees*.
- Bare hand contact with ready to eat foods
Handling ice cream cones above the paper cover *.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Compliance with submitted HACCP plans and approved variance procedures
American cheese not marked with time - corrected at time of inspection.
- When to wash
Employee picked up plastic wrap from floor then proceeded to handle food without washing hands and changing gloves - corrected at time of inspection *.
|
03/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's, 703 A W Ave, Oskaloosa, IA 52577 »