- Storage of clean equipment and utensils
Observation:.Plastic containers not stored properly. Containers need to be inverted proper air dry and prevent contamination on shelf next to 3 compartment sink.
- Backflow protection
air gap, device standard, when required
- Physical facilities maintained in good repair
Observation: The drain line underneath three compartment sink in kitchen leaks. Repair to maintain in good condition
- 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: All food employees must read and sign Food Employee Illnesses Reporting Agreement. Left copies for vomiting and diarrhea (V&D).
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Several wood spoons in kitchen are not good repair.Wood spoons are no allowed to use. Owner discarded voluntarily.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written procedure for clean up vomiting and diarrhea .Food establishment must have procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomit-us or fecal matter onto surfaces in the food establishment. Crete procedure.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Gyros not reheated properly on the grill to reach 165*F before serving. All food must be re heated at least 165* for 15 seconds. Use thermometer to check temp. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Certified Food Protection Manager
Observation: Person in charge (PIC) did not demonstrate knowledge about correct sanitizing concentration, potential hazardous food (PHF) hot holding and cooling temperature. Must have more training to inform staff of duties and responsibilities.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside both ovens there is excessive build up. All cooking equipment must be kept free of grease and other soil accumulations. --Observation: Vegetable dicier has food debris and not clean. Must clean each time after use.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager (CFPM) training obtained.Must have at least one certified food protection manager or employee who has supervisory and management responsibility with authority to direct and control food preparation and service in next six months.
- Equipment location, installation, repair, and adjustment
Observation: Gasket in freezer and walk in cooler are torn and in disrepair. All equipment must be maintained according to manufacturer requirements. Repair as needed,
- Wiping cloths properly air dried
Observation :One wet wiping cloth not held in sanitizer. Wiping cloths used to clean food contact surfaces shall be maintained in sanitize in between uses. Owner educated and verbalized understanding. CORRECTED ON SITE.
- Handwashing signage
Observation: No hand washing sign at handwashing sink next to 3 compartment. Must have washing sign for designated hand sink.
- Minimize bare hand and arm contact with food that is not ready to eat
Observation: One employee took dirty utensils and continue to prep from sink with no gloves. Must wash hands, then wear the gloves before taking the food or utensils and after using.
- 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: The ranch temped at 47*at prep cooler and not dated. Cold -holding food must be maintained at 41* F or less. Voluntarily discarded.
- Sanitizers
Observation: Sanitizes concentration was too strong when tested in kitchen at prep table .Must maintain between 200- 400 ppm for proper sanitizing.Use test strips to check each time.
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05/15/2015 | Regular |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: This food establishment has one handwashing sink which is not easily accessible when employees are wash, rinse and sanitizing equipment. The food establishment has a low temperature warewashing machine, food preparation sink, and 3 tank sink. There is one more sink in the back area by the 3 tank sink. Shall use this sink due to more accessible for employees touching clean equipment. Shall provide soap and drying device such as paper towels and if using disposable paper towels a trash can for the paper towels to be disposed of.
- Food storage - preventing contamination from the premises
Observation: Four large plastic containers of pickles are stored on the floor. ALL food MUST be at least 6" off the floor to prevent contamination. CORRECTED ON SITE.
- Other personal care items - storage
Observation: One employees purse was stored on the lower portion of the preparation table. Employees shall use the designated area for personal belongings to prevent contamination. CORRECTED ON SITE.
- Hand drying provided
Observation: The automatic hand dryer was not dispensing any paper towels due to the machine had no batteries. The owner placed new batteries. All handwashing sinks that use disposable paper towels shall ALWAYS have paper towels available. OWNER STATED EMPLOYEES ARE WASHING THEIR HANDS BUT USING A CLOTH TOWEL. A CLOTH TOWEL CANNOT BE USED BY DIFFERENT EMPLOYEES AFTER HANDWASHING TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Foods are cooled using appropriate methods
Observation: The facility had a large amount of rice "cooling" on the preparation table. The rice was at 134 to 135 degrees. Owner stated leaves food out to "cool" and then covers and places in the walk in cooler in plastic containers. The food establishment has a sign posted how to cool food rapidly. A employee placed the rice in a stainless steel container uncovered and owner and staff were educated to not cover and stir, but do NOT cool on the preparation table. All verbalized understanding. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Observation: One spray bottle of sanitizer was stored next to single service items. Shall keep poisonous or toxic materials stored away from single service items to prevent contamination. CORRECTED ON SITE.
- Food employees hair is effectively restrained
Observation: One employee was observed not wearing any type of hair restraint. Employee was educated and verbalized understanding and placed a visor over her hair to prevent contamination. CORRECTED ON SITE.
- Single use glove use
Observation: One employee was observed wearing gloves for all activities in the kitchen. The employee was educated to take gloves off wash their hands and place new gloves on. Employee verbalized understanding. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine has some build up. Shall clean as often as necessary to keep clean.
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02/20/2014 | Routine |
Restaurant representatives - add corrected or new information about Pita'z Inc., 1057 N Center Point Rd, Hiawatha, IA 52233 »