- Light bulbs, protective shielding
Observation: Light in walk-in cooler not shielded. In process of electrician hooking up light.
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04/16/2015 | Physical Recheck |
- Material characteristics of non-food contact surfaces
Observation: Bare wood framing fuse box and dicer screwed into bare wood. New bar built out of wood and is not smooth and cleanable.
- Toilet room
receptacle, enclosed, fixtures clean
- Using a handwashing sink- operation and maintenance
Observation: Growlers stored in handwashing sink. Sink blocked by cart in kitchen. Brush stored in bar handwashing sink.
- Handwashing cleanser, availability
Observation: No soap available at handwashing sink on east wall of kitchen.
- Food storage - preventing contamination from the premises
Observation: Boxes of potatoes, chips and bread stored on floor. Bags of rice and flour stored on floor. Bread stored in direct contact with cardboard box.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Jars of chi, hot sauce, jalepeno sauce in walk-in cooler dated 2/18 ,3/5, 3/6. Foods must be discarded at 7 days unless a variance is issued.
- Bare hand contact with ready to eat foods
Observation: Food handler observed touching bacon, muffins, etc with bare hands.
- Light bulbs, protective shielding
Observation: lightbulbs above 3 compartment sink not shielded. Lightbulb in walk-in cooler not shielded.
- When to wash
Observation: Food handler observed wiping hands repeatedly on apron, then touching food with no handwashing in between.
- Hand and arm jewelry prohibition
Observation: Food handler observed with watch on wrist.
- Hand drying provided
Observation:No papertowels supplied at handwashing sink on east wall of kitchen.
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04/02/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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11/07/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Air drying of equipment and utensils
Cups stacked before completely air dry.
- In-use utensils, between-use storage
Wall-mounted dicer dirty. Ice scoops stored on top of icemachine and in dirty bucket.
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use. Wood not sealed in kitchen.
- Bare hand contact with ready to eat foods
Food handler observed touching bread and salad ingredients with bare hand.
- Roasts held at a temperature of 130°F or above
Eggs out at room temperature and cooked potatoes in open top cooler temping at 53 degrees F.
- Food storage containers identified with common name of food
Squirt bottles with liquid not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Wall-mounted dicer dirty. Ice scoops stored on top of icemachine and in dirty bucket.
- Using a handwashing sink- operation and maintenance
Both handwashing sinks blocked in kitchen.
- When to wash
Food handlers observed changing gloves with no handwashing. Food handler observed touching face, head, apron and then putting on gloves to handle food with no handwashing.
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10/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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09/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Salt Fork Kitchen, 112 E Main St, Solon, IA 52333 »