- Outer openings are protected
Observation:daylight is noted around the doors on north side of building. Tighten up these areas so the seal is tight.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Bar handsink is being used for a dump sink currently. Bar staff need to have hand soap, paper towels and access to the handwash sink. (also signage)
- Established procedures for responding to vomiting and diarrheal events
Observation: A vomit/diarrhea clean up kit is needed that is disposable.
- Beverage tubing, cold plates, and ice unit drain lines
Observation:At the bar-cold plate and beverage tubing make contact with ice used for customers drinks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:a certified food protection manager is needed.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Ceiling tiles need cleaning in some places. Ventilation areas all have fuzzy dusty &/or greasy build up and need to be cleaned more often. Condensor fan in walk in cooler needs to be cleaned. The walk in cooler upstairs needs a thorough detail cleaning. build up noted on all shelving, areas of ceiling, walls...etc. Shelving rusted and has food debris build up.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:provide staff with requirements of when to report and what to report. see employee health and personal hygiene book. (pg 37&38)
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
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01/22/2015 | Regular |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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10/09/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener dirty* salad tongs handle was in food, ice for consumer's drinks should not be in contact with bevarage tubing or cold plate. Ice machine has mold.
- Hand drying provided
- Cleanability of floors, walls, and ceilings
Missing floor tiles need to be replaced for smooth and easily cleanable surface.
- Separation from food, equipment, utensils, linens, and single service
- In-use utensils, between-use storage
Can opener dirty* salad tongs handle was in food, ice for consumer's drinks should not be in contact with bevarage tubing or cold plate. Ice machine has mold.
- Roasts held at a temperature of 130°F or above
Butter milk at breadig station 51F. chopped tomato 53F @ kitchen make table.
- Beverage tubing, cold plates, and ice unit drain lines
Can opener dirty* salad tongs handle was in food, ice for consumer's drinks should not be in contact with bevarage tubing or cold plate. Ice machine has mold.
- Food storage containers identified with common name of food
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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09/18/2013 | Routine |
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