- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
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10/05/2015 | Follow Up LOC |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained in good repair
Observation: The kitchen need to be thoroughly cleaned, especially under equipment, utensil bins and shelves. See Food Code 6-501.12 Cleaning, Frequency and Restrictions. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Protecting food from environmental contamination
Observation:Buffet bar must have a sneeze guard for breads and fruit.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation:3-502.12 Reduced Oxygen Packaging Without a Variance, criteria. (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P (B) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified under ¶ 8-201.14(D) and that: Pf (1) Identifies the FOOD to be PACKAGED
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10/01/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Salad prep for the next day.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Soda dispenser nozzle must be cleaned and sanitized regularly.
- Food storage - preventing contamination from the premises
Observation: You must store all item that pertain to food at least 6 inches off of the floor.
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10/01/2014 | Routine |
- Maintaining premises free of litter and unnecessary equipment
Floors soiled especially under equipment
- Cleaning frequency of food contact surfaces (PHF/TCS)
Food prep cooler
- equipment food contact surfaces and utensils clean to sight and touch.
Clean beneath equipment.
- Plumbing system repaired according to law
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12/16/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Plumbing system repaired according to law
bar Corrected at time of inspection
- Food is properly labeled
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07/29/2013 | Routine |
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