| No violation noted during this evaluation. | 09/30/2015 | Follow Up LOC |
- Light bulbs, protective shielding
Observation: Lights in the kitchen and walk in freezer without protective shielding.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in the make table and the walk in cooler not date marked. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces, soda nozzles and can opener, not clean to sight or touch. Corrected by cleaning and sanitizing the can opener and soda nozzles.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The vent hood is not maintained clean.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage and maintenance of wet and dry wiping cloths
Observation: The sanitizer in the wiping cloth bucket was below the required level. Corrected by mixing a new batch on bleach sanitizing solution.
- Drying mops
Observation: The mops are not dried.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces, inside the front ice cream freezer and microwave, handles, and fans in the freezer and walk-in cooler, not clean.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the walk in cooler. Corrected by putting the food on the shelf.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- 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: The facility does not have a Sick Policy.
- Sewage disposed of according to law
Observation: Mop waste water is dumped outside.
- Common name-working containers
Observation: Container with bleach not properly labeled. Corrected by labeling the container.
|
09/17/2015 | Regular |
| No violation noted during this evaluation. | 10/20/2014 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed all non-food contact surfaces not clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (ice machine and can opener) not clean to sight or touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods (chicken) not date marked.
- Handwashing signage
Observation: Observed no hand wash sign at the hand sink. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken stored above raw hamburger in the walk-in cooler. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no test strips for the quat sanitizer.
- Bare hand contact with ready to eat foods
Observation: Observed no disposable gloves at the facility.
- Light bulbs, protective shielding
Observation: Observed no protective shielding on the light bulbs in the kitchen, walk-in cooler and freezer.
- Sanitizers
Observation: Observed the quat sanitizer below required level. Corrected.
|
10/16/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
09/13/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood must be cleaned.
- Roasts held at a temperature of 130°F or above
Cold food must be held at 41 degrees or below ( hamburgers in cold prep table were 44-52). Corrected at time of inspection
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Laundry facilities
requirement, location, and use
|
09/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Slade's Drive In, 701 S Union St, Rock Rapids, IA 51246 »