- Eating, drinking, or using tobacco
Observation: Personal beverage stored above wrapping paper for food items. Corrected by disposing.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips provided for Quaternary ammonia chemical sanitizer.
- When to wash
Observation: Food employee did not wash hands after handling raw beef and before preparing packing for ready to eat food items. Corrected by instructing to wash hands and dispose of packaging.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors in walk-in refrigerator under shelving soiled with food accumulation.
- Light bulbs, protective shielding
Observation: No light shield provided for light bulb in walk-in freezer
- Food is properly identified and monitored
Observation: No time stamps for food items such as lettuce, tomato, and cheese. Corrected by putting labeling.
- Food storage - preventing contamination from the premises
Observation: Raw shell eggs stored above packaged pasteurized egg containers.
- 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: No ambient air thermometer provided for reach-in refrigerators, including fryer station, make table station, and dairy coolers.
- Light intensity
Observation: Light intensity in walk-in refrigerator not effective during periods of cleaning.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of chemical sanitizer solution in bucket less than 10ppm (parts per million) when tested with chlorine test strips. Corrected by disposing and remaking.
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12/07/2015 | Regular |
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