- equipment food contact surfaces and utensils clean to sight and touch.
Observation:pop nozzles at at bar have a large amount of growth within them. Do not use these until they are properly cleaned and sanitized. The prep coolers all need a thorough cleaning. Large amount of mold type growth noted in back line upright cooler.
- Storage of clean linens, single-service, and single use articles
Observation:Staff put pizza boxes on floor in wait staff service area while assembling boxes. Staff discontinued at time of visit. floors are dirty and containers that hold food should never be placed on the floor.
- Handwashing cleanser, availability
Observation:no hand soap available at waitstaff area handwash sink.
- Light bulbs, protective shielding
Observation:lights in dry storage area need to be shielded. (food packages, to go containers etc)
- Established procedures for responding to vomiting and diarrheal events
Observation:PIC not sure of procedures. please review materials provided.
- 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:one of the prep coolers on front line-foods temping at 45+...water pooled in bottom of unit.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths not in sanitizer, out on counter
|
12/29/2015 | Regular |
- Cutting surfaces maintained
Observation: cutting boards are no longer smooth and easily cleanable.
- Storage and maintenance of wet and dry wiping cloths
Observation:wiping cloths sitting on prep area.
- Prohibited storage areas for clean linens, single-service, and single-use articles
Observation:pizza boxes stored on floor
- Established procedures for responding to vomiting and diarrheal events
Observation:a procedure for the clean up of vomit and diarrhea incidents is needed.
- Hand drying provided
Observation:paper towels are needed at the bar area
- 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:strawberry, oj, cranberry juice close to 60F. Ensure proper cold hold or ensure shelf stability. Garnishment for soups-watch temp.
- Multiuse food contact surfaces are cleanable
Observation:deep cleaning needed within cooling units@ prep area, door seals, condensor covers, handles, ice machine, pop machine, etc.
- Plumbing system maintained in good repair
Observation:metered faucets in public restrooms are not flowing adequately. only run for a few seconds. should run for 15 w/o need to reactivate.
- Common name-working containers
Observation:few toxics missing labels,
- Eating, drinking, or using tobacco
Observation:open beverages sitting on prep surfaces. personal food above prep and next to micro.
- In-use utensils, between-use storage
Observation:utensils stored in sani buckets with wiping cloths.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Sanitizer at bar is weak. per staff-stopper leaks so more water is added. Test strips are needed. Ensure proper contact time.
|
12/08/2014 | Regular |
- Plumbing system repaired according to law
Plumber has already been called for men's room handwash sink. Knee lever at handwash sink near the ixer is also leaking.
- Hand drying provided
soap and paper towels needed at bar handwash sink.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-corrected on site.
- In-use utensils, between-use storage
pop nozzles have slimey build up in them...tong handles are laying down into the food-ie lettuce area.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Meatball was not properly reheated-corrected on site.
- 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
- equipment food contact surfaces and utensils clean to sight and touch.
pop nozzles have slimey build up in them...tong handles are laying down into the food-ie lettuce area.
- Handwashing cleanser, availability
soap and paper towels needed at bar handwash sink.
- Roasts held at a temperature of 130°F or above
PHF not held at 41F or less. Mng. discarded out of temp food.
|
08/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Old Chicago, 6301 University Ave 1265 Cedar Falls, Ia 50613, , IA »