- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There was a dusty fan in the dish room. There were soiled shelving.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled. - Maintenance has already been contacted to clean the ice machine.
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping clothes sitting on prep surfaces.
- Outer openings are protected
Observation: The exterior doors near the cafeteria were not insect/rodent tight.
|
04/20/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dusty A/C vents.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood and hood filters were soiled.
- Hand drying provided
Observation: There were no paper towels at the hand sink in the dish room.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The cut boiled eggs at the salad bar at 44.5 degrees.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The can opener and holster was soiled.
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall and floors were soiled underneath/behind equipment and at floor/wall junctures.
- Handwashing cleanser, availability
Observation: There was no soap at the hand sink in the dish room.
- Sanitization methods - hot water, chemical
Observation: The premixed quaternary sanitizer at the three compartment sink was too low to properly sanitize dishes and surfaces.
|
06/17/2014 | Routine |
- Laundry facilities
requirement, location, and use
- Common name-working containers
There was an unlabeled spray bottle of glass cleaner- This was disposed at inspection.
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The floors and walls near the three compartment sink was soiled. The interior of the walk-in cooler was dusty. There were holes in the storage room wall near the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violation* The can opener/holster, undercarriage of the floor mixer and the interworkings of the ice machine were soiled. There were plastic lids in bad repair, - PIC mentioned these items will be attended to as soon as possible. --The area surrounding the pop nozzles and ice chutes were soiled. The exteriors and handles of equipment were soiled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters were soiled. Vents above the three compartment sink were dusty.
- Cleanability of floors, walls, and ceilings
There was missing floor/wall juncture in the storage room and the floor/wall juncture underneath the three compartment sink was in bad repair.
- Food temperature measuring devices are provided and readily accessible
There were not thermometers provided in all coolers and the pizza warmer.
- Roasts held at a temperature of 130°F or above
There were food items that were not held at 135 degrees or above, pizza at the pizza warmer at 125 degrees and hamburgers at 125 degrees. - Disposed of at inspection
|
09/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Southeastern Community College #702, 1500 W Agency Rd, West Burlington, IA 52655 »