- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Large accumulation of dust on the ceiling vents. Floors under/behind cooking equipment soiled with food debris.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin probe, tip sensitive, digital thermometer not present to check temperatures in thin foods.
- In-use utensils, between-use storage
Observation: Ice scoops in bar and kitchen stored with handles in contact with ice.
- 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: No verifiable manner to ensure employees are aware of responsibility to report illnesses/symptoms.
- 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: Ambient temperature measuring device not present in reach in cooler
- Equipment location, installation, repair, and adjustment
Observation: Door seal on the prep table in the kitchen is damaged.
- Storage of clean linens, single-service, and single use articles
Observation: Single use items (cups, food containers, etc) stored on the floor in bar and kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior surfaces of the coolers soiled. Piercing blade on the can opener soiled. Utensil storage containers soiled.
- Common name-working containers
Observation: Spray bottles containing chemicals not labeled with contents.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit not provided to check sanitizer concentration.
- Physical facilities maintained in good repair
Observation: Wall behind bar three compartment sink is damaged and peeling.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sinks in the kitchen used for duties other than handwashing (dumping soiled sanitizer water).
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedure for the clean up of vomit or diarrhea.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink in the bar restroom hot water does not work.
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02/10/2016 | Regular |
Restaurant representatives - add corrected or new information about Rose Bowl, 1411 Grandview Ave, Muscatine, IA 52761 »