- Food employees hair is effectively restrained
Observation: One food employees did not have any hair restraint while working with clean dishes at dish-washing station. Must wear hat, visor, or net when working with foods and cleaning equipment. Corrected on site.
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09/29/2015 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dusty in True reach-in cooler. Clean more frequently to prevent contamination. REPEAT VIOLATION
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10/08/2014 | Regular |
- Common name-working containers
Observation: A bucket of sanitizer not labeled in kitchen. Must label all working container with common name for easy identification. REPEAT VIOLATION.
- Outer openings are protected
Observation: Ha gap between the double doors at lower edge of exterior doors. Adjust or replace door sweep to prevent entry of pest. REPEAT VIOLATION.
- 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: Surface temperature of Haier mini refrigerator was 48.2*F. Internal food temp in their about 50*F. Removed potentially hazardous food from the cooler. Adjust cooler temperature or replace a new cooler. Cooler must be work properly to holding food at 41*F or below.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in the bucket was tested too weak. The concentration of QA sanitizer should be between 200-400ppm. REPEAT VIOLATION.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dusty in True reach-in cooler. Clean more frequently to prevent contamination.
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05/06/2014 | Routine |
- Utensils and pressure measuring devices maintained
1) Observed several sponges in the following areas: Under 2 compartment sink, next to the dish machine, and chemical storage area by dish machine. Sponges may not be used in contact with food contact surfaces. Discarded. 2) Found two damaged rubber scraper in the drawer. All utensils must be maintained in good condition. Discarded. Corrected at time of inspection
- Package integrity
Observed several dented cans in the dry storage. Removed. Food packages must be in good condition and potect food is no not exposed to adulteration or potential contaminants.
- Outer openings are protected
Has gap between the double doors at lower edge of exterior doors. Adjust or replace door sweep to prevent entry of pest. REPEAT VIOLATION
- Common name-working containers
A bucket of sanitizer not labeled in kitchen. Must label all working container with common name for easy identification. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
1) A push cart next to the double door has worn wood edges. Must reseal with at least two coats of light colored paint or replace if keep for usage. REPEAT VIOLATION. 2) Racks in KOCH reach-in cooler cross from prep tablce is rusting. Must resurface of replace to make smooth and easily cleanable surface.
- Material characteristics of non-food contact surfaces
1) A push cart next to the double door has worn wood edges. Must reseal with at least two coats of light colored paint or replace if keep for usage. REPEAT VIOLATION. 2) Racks in KOCH reach-in cooler cross from prep tablce is rusting. Must resurface of replace to make smooth and easily cleanable surface.
- Sponges-use limitations
1) Observed several sponges in the following areas: Under 2 compartment sink, next to the dish machine, and chemical storage area by dish machine. Sponges may not be used in contact with food contact surfaces. Discarded. 2) Found two damaged rubber scraper in the drawer. All utensils must be maintained in good condition. Discarded. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer in the bucket was tested too weak. The concentration of QA sanitizer should be between 200 - 400 ppm. New sanitizer was made during inspection. Corrected at time of inspection
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09/12/2013 | Routine |
- Posting of a valid license
Must post license and inspection within public view.
- Outer openings are protected
Has gap between the double doors yet at lower edge of exterior doors,where light shows through, adjust the door sweep, to prevent pests from entering.
- Material characteristics of non-food contact surfaces
Has two push carts that have worn wood edges, reseal with at least two coats of light colored paint or varnish if keep these for usage, reports plans to replace with metal carts in near future.
- Responsibilities of Permit Holder
Must post license and inspection within public view.
- Sanitizers
1) Sanitizer in excess of required concentration, above 400 ppm for quat, diluted to 150-400 ppm per label instructions. 2) Must label wiping buckets with common name to prevent confusion. Both Corrected on site.
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05/07/2013 | Routine |
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