- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer solution in spray bottles tested low, 100 ppm. Person in charge changed out spray bottles with new solution from the dispenser at the correct concentration.
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12/15/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Established procedures for responding to vomiting and diarrheal events
Observation: No Norovirus bodily fluids clean up procedure available onsite. Inspector gave operator a clean up procedure.
- Bare hand contact with ready to eat foods
Observation: Food worker handling ready to eat salad with bare hands. Employee put on disposable gloves and continued to prepare salad.
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03/31/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Hood filter vents above the stove top oven need to be cleaned.
- Common name-working containers
Observation: Multi-purpose sanitizer chemical spray bottles were not listed with name of contents. PIC labeled the bottles.
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07/17/2014 | Routine |
- Insect control devices are properly designed and installed
Observed rodant feces in the back storage rack along the walk-in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed corner with residue splatter on the walls next to ovens. Observed residue build-up under ovens.
- Food employees hair is effectively restrained
Observed employee was not wearing a beard restraint.
- In-use utensils, between-use storage
Observed measuring cup with handle in contact with red sauce in the walk-in cooler.
- Separation from food, equipment, utensils, linens, and single service
Observed propane torch stored above dry pasta noodles. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed ingredient spill on the dry storage shelving rack.
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08/21/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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03/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Preferred Food Service, 100 E Oakdale Blvd Ste 200b Coralville, Ia 52241, , IA »