| No violation noted during this evaluation. | 06/15/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave not clean to sight or touch.
- 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: Hot dogs held at room temperature.Hot dogs were voluntarily discarded during inspection. Corrected.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Back hand sink not providing hot water to at least 100*F.
- Manual warewashing sinks requirements
Observation: Warewashing sinks not have coved edges.
|
05/13/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave in back not clean to sight or touch.
- Hand drying provided
Observation: No drying provided at hand sink. Disposable towels were provided at hand sink during inspection. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for testing concentration of sanitizer.
- Sanitization methods - hot water, chemical
Observation: Upon discussion with PIC is was determined that food contact surfaces are not being sanitized as required by Code. Food contact surfaces including utensils need to be immersed in sanitizer solution for an amount of time as required in the Code.
- Posting of a valid license
Observation: Food service license not posted where the public can view it.
- Posting inspection reports
Observation: Most recent inspection not posted where the public can view it.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Mouse droppings underneath pop machine in front customer service area.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Lights and insect control devices with dead insects in them.
|
04/03/2015 | Regular |
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/28/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
05/28/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Observed window cleaner stored next to food in back storage area. Observed quat sanitizer below required concentration of 200ppm.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed non-food contact surfaces not clean to sight or touch. --Observed food contact surfaces not clean to sight or touch (pop machine spigets, cappucino machine, creamer machine, microwave). Observed food working containers in disrepair.
- Sanitizers
Observed window cleaner stored next to food in back storage area. Observed quat sanitizer below required concentration of 200ppm.
- Foods are cooled using appropriate methods
Observed gravy being cooled at room temperature.
- Multiuse food contact surfaces are constructed of safe materials
Observed food contact surfaces not clean to sight or touch (pop machine spigets, cappucino machine, creamer machine, microwave). Observed food working containers in disrepair.
|
05/10/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed non-food contact surfaces not clean to sight or touch. --Observed food contact surfaces not clean to sight or touch (pop machine spigets, cappucino machine, creamer machine, microwave). Observed food working containers in disrepair.
- Foods are cooled using appropriate methods
Observed gravy being cooled at room temperature.
- Sanitizers
Observed window cleaner stored next to food in back storage area. Observed quat sanitizer below required concentration of 200ppm.
- Separation from food, equipment, utensils, linens, and single service
Observed window cleaner stored next to food in back storage area. Observed quat sanitizer below required concentration of 200ppm.
- Multiuse food contact surfaces are constructed of safe materials
Observed food contact surfaces not clean to sight or touch (pop machine spigets, cappucino machine, creamer machine, microwave). Observed food working containers in disrepair.
|
05/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Sparky's One Stop #7, 110 E Bluff St, Cherokee, IA 51012 »