- Bare hand contact with ready to eat foods
There is no barehands contact with ready to eat foods such as onions for sandwiches, and buns. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Sliced tomatoes on counter are 62F, they are potentially hazardous and shall be kept at 41F or below. Tomatoes were put away in cooler. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Do not thaw chicken wings at room temp - thaw in fridge, in microwave as long as the cooking process is continued, or as part of the cooking process. Chicken wings were placed in the walk-in. Store the box of tomatoes off of the floor in the walk-in. Tomatoes were moved. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not touch raw tenderloins with gloves and then continue with other activities such as opening the reach-in door. Remove gloves (to prevent against cross contamination) and then wash hands and wipe down contaminated surfaces with sanitizing solution.. In walk -in do not store raw meat over tomatoes (box appeared to have meat juice on it but had not soaked into it. Also do not store raw fish with ground meats. From top to bottom store food as follows - ready-to-eat foods, raw fish, raw whole cuts of meat, raw ground meats, raw poultry. Foods were all moved. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Three compartment sink shall be utilized as follows - wash, rinse and sanitize. Not just wash and rinse. Corrected at time of inspection
- When to wash
Wash hands only in handsink and not in three compartment sink, use paper towels not a common towel. Wash hands after taking off gloves. Corrected at time of inspection
- Where to wash
Wash hands only in handsink and not in three compartment sink, use paper towels not a common towel. Wash hands after taking off gloves. Corrected at time of inspection
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge shall have knowledge of codes and regulations. Manager is signing up to take ServSafe from Health Dept. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw chicken wings at room temp - thaw in fridge, in microwave as long as the cooking process is continued, or as part of the cooking process. Chicken wings were placed in the walk-in. Store the box of tomatoes off of the floor in the walk-in. Tomatoes were moved. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store toxic sprays on top of ice machine, over champagne, or toilet bowl cleaner next to plastic spoons. All toxics were moved. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meat in the walk-in shall be datemarked. Meat was discarded. Corrected at time of inspection
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02/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Slaby's Bar & Grill, 6020 New Liberty Rd, Walcott, IA 52773 »