- Cutting surfaces maintained
Observation: Cutting board can no longer be sanitized effectively because of scoring.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (cappuccino and ice machines, and thermometer) not clean to sight or touch. Corrected by cleaing and sanitizing the food contact surfaces.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pre-packaged foods not date marked. Corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ventilation system with grease and dirt build-up.
- Physical facilities maintained in good repair
Observation: Racks in the fridge and for drying in poor repair.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Foods in hot hold below required temp at 120 degrees. Corrected by heating up the foods.
- Packaged foods shall comply with standard of identity requirements
Observation: Pre-packaged foods not properly labeled.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Microwave, fridge, freezer, drying rack and pan rack not clean.
|
05/26/2015 | Regular |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
09/13/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Preventing contamination when tasting
|
09/13/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust screens and circulating fan must be cleaned.
- Roasts held at a temperature of 130°F or above
Pizza prep and sandwich prep and sandwich case must hold food at 41 degrees or below. Items ranged from 39-56. items above 41 have been discarded. Thermometers have been set lower. Food must be monitored and checked with food thermometer.
- Eating, drinking, or using tobacco
No open beverages in food prep area.
- Responsibilities of Permit Holder
- Plumbing system repaired according to law
Dripping faucet at 3 compartment sink must be repaired.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with 7 day consume by date. Cut melon meets this criteria, and was dated 8 days out.
- Hand drying provided
- Posting of a valid license
- Laundry facilities
requirement, location, and use
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employees must read and sign Food Employee Reporting Agreement and forms must be kept on file. This is a repeat violation.
- Food is properly labeled
Food label must contain common nameof product, weight or count, list of ingredients in descending order of predominance be weight, and name and address of manufacturer.
|
09/06/2013 | Routine |
- Plumbing system repaired according to law
Dripping faucet at 3 compartment sink must be repaired.
- Laundry facilities
requirement, location, and use
- Hand drying provided
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Pizza prep and sandwich prep and sandwich case must hold food at 41 degrees or below. Items ranged from 39-56. items above 41 have been discarded. Thermometers have been set lower. Food must be monitored and checked with food thermometer.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Employees must read and sign Food Employee Reporting Agreement and forms must be kept on file. This is a repeat violation.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with 7 day consume by date. Cut melon meets this criteria, and was dated 8 days out.
- Eating, drinking, or using tobacco
No open beverages in food prep area.
- Food is properly labeled
Food label must contain common nameof product, weight or count, list of ingredients in descending order of predominance be weight, and name and address of manufacturer.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust screens and circulating fan must be cleaned.
- Responsibilities of Permit Holder
|
09/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Pump 'n Pak, 1004 Main St, Rock Valley, IA 51247 »