| No violation noted during this evaluation. | 12/30/2015 | Follow Up RCP |
- Cooling foods are stored properly
Observation: Gravy holding at 70 degrees in deep plastic containers covered in plastic wrap in walk in cooler.
- Physical facilities maintained in good repair
Observation: Grout between grill and make tables is showing wear and is difficult to clean. This is slated for repair Jan/Feb 2016.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- When to wash
Observation: Employee cracked eggs and then went on to assemble plates of cooked foods without washing hands. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting surfaces on tomato slicer, onion dicer, and lemon wedger were not clean to sight or touch. Items stored in clean area and were moved to warewashing to be re-cleaned at time of inspection.
|
12/16/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ham slices not date marked at time of inspection. Corrected on site.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Drains under make line are not clean.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Dish machine does not have alarms for sanitizer or detergent.
- Handwashing cleanser, availability
Observation: No soap at back hand sink - corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food containers still contain date mark stickers after ware washing.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Online thermometers in use were not accurate - management corrected by using digital thermometer.
- Protecting food from environmental contamination
Observation: Freezer door doesn't shut and condensate forms and falls on product.
- Duties of PIC
Observation: Duties of the person in charge are not being performed specifically cooking and cooling temperatures.
- When to wash
Observation: Employees observed not washing hands after touching raw foods and before touching ready to eat foods.
|
10/09/2014 | Regular |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
11/27/2013 | Routine |
- Posting of a valid license
Inspection report needs to be posted where patrons can see it.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Cleaning is needed in all areas of the restaurant according to Perkins plan.
- Foods are cooled using appropriate methods
Turkey and gravy cooling but not monitored.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
11/07/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
05/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
04/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed wiping cloths on make line not in solution. Cook line B was not in use - under cutting board and non food contact surfaces were not clean. Outer edges of cook line equipment were caked with grease.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed drains under back prep sink full of food.
- Storage and maintenance of wet and dry wiping cloths
Observed wiping cloths on make line not in solution. Cook line B was not in use - under cutting board and non food contact surfaces were not clean. Outer edges of cook line equipment were caked with grease.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods on make line.
|
03/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery, 511 S 32nd St, Fort Dodge, IA 50501 »