- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Equipment with food splatter and buildup on handles of equipment.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with lettuce and tomatoes. Establishment out of gloves. Gloves are on order and employees are using tongs to handle ready to eat foods until gloves arrive.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Food debris buildup under equipment and walls.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No sanitizer test strips on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marked on ham that was removed from the freezer on 12-26-15. Owner date marked the item during inspection.
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12/28/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Tip sensitive thermometer needed for food temps.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check sanitizer concentration.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Items being held longer than seven days, items discarded on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris and food under equipment and along walls.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Surfaces of equipment with splatter. Debris in bottom of coolers.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths to be in stored in sanitizer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Sanitizing dishes required in the dishwashing sequence.
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11/10/2014 | Regular |
- Food shall be obtained from sources that comply with law
items held past seven day rule, items discarded on site, CORRECTED
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
fan cages to be free of dust and buildup
- equipment food contact surfaces and utensils clean to sight and touch.
bottom shelf of cabinets with debris, door handles of cabinets and fridges with buildup, foo splatter on walls behind equipment
- Food temperature measuring devices are provided and readily accessible
thermometers required inside all fridge units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
interior of cooler with loose insulation, bottom of coolers with debris, cabinets in poor repair, wood shelving
- Designated areas for employees
use of designated areas by employees
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11/05/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment, grills and fryer, floors in poor repair, cabinets in poor repair, no bare wood surfaces allowed
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use, cabinets with buildup inside, shelving with debris, handles to coolers, drawers with buildup, exterior of equipment and sides of equipment with buildup, menus not clean, to be sanitized --drying rack for dishes with buildup, rack removed and replaced, CORRECTED, utensil container below grill with lids with excess debris and buildup,CORRECTED
- Using a handwashing sink- operation and maintenance
handsinks to be accessible at all times, soap and papertowels at front handsink
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use, cabinets with buildup inside, shelving with debris, handles to coolers, drawers with buildup, exterior of equipment and sides of equipment with buildup, menus not clean, to be sanitized
- Miscellaneous sources of contamination
items stored in back of establishment concerns with possi ble contamination
- Designated areas for employees
use of designated areas by employees
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04/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Silver Lake Cafe, 1406 Silver Lake Ave, Ayrshire, IA 50515 »