| No violation noted during this evaluation. | 10/10/2015 | Follow Up LOC |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate cooling for the amounts of foods they are serving. They are keeping deli sandwiches cool by placing them in the freezer and then pulling them out at room temperature to thaw a little and then placing them back into the freezer and pulling out again and again.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips for sanitizer.
- Hand drying provided
Observation: No hand towels at the hand sink. Corrected.
- Posting of a valid license
Observation: The license is not posted.
- Sanitizers
Observation: No sanitizer on the property.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The sinks in the kitchen are not clean to sight or touch.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dishmachine is not working.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridge without a thermometer.
- Handwashing cleanser, availability
Observation: No soap at the hand sink. Corrected.
|
08/20/2015 | Regular |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
07/15/2013 | Routine |
- Clean condition-hands and arms
- Food temperature measuring device construction
Thermometers must be provided in all refrigerators. Food thermometer with temp sensor at tip of probe must be provided to check temp of hot and cold food.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Drying agents
Dishmachine does not have sanitizer hooked up. Detergent, rinse agent and stiainless steel tarnish remover are currently installed. Until corrected, all dishes must be washed manually.
|
06/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Rolling Hills Country Club, 3037 Hickory Ave, Hull, IA 51239 »