- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dishwashing machine is unable to keep water in the unit at the drain tube/ plug, and sanitizer concentration is not detected.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Only coleslaw was date-marked - cooked meats from the Saturday party and other foods were not labeled with date of preparation.
- 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:Observed cooked meats from a party were 43 degrees in kitchen refrigerator, thermostat turned down, corrected on site.
- Food storage, prohibited areas
Observation:Observed box of potatoes stored on the floor and under the dishwashing machine drainboard.
- 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:There were no thermometers in the kitchen refrigerators.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Hot water faucet is not working at bar/kitchen handsink. Hands are washed in the pot sink by the dishwashing machine. The hot water heater is also not fully operational, water is warm instead of hot. The three-compartment sink at the bar is operational.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Observed carton of shell eggs stored on top of cheese in mini refrigerator and packages of raw meat stored above beer bottles in kitchen refrigerator - transferred, corrected on site.
- Maintaining premises free of litter and unnecessary equipment
Observation:Kitchen is cluttered and requires organization, many items on floors make cleaning difficult. Observed bags of cans for returns in the kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no chlorine test papers to monitor chlorine sanitizer in dishwashing machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Observed knives in knife holder with food particles and grease on them. Removed to be cleaned, corrected on site.
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12/11/2015 | Regular |
Restaurant representatives - add corrected or new information about Murph's 2, 117 W Main St, Riceville, IA 50466 »