- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:NEED TO DEFROST BB SLIDE IN FREEZER, ICE ACCUMULATION.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED TO CLEAN FANS IN BEER COOLER AND WI COOLER, LIGHTS IN KITCHEN, FLOORS IN WI.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATE MARK FRIED CHICKEN AND SAUSAGE & EGG CHEESE BISCUITS IN WI. COS
|
10/26/2015 | Regular |
- Light bulbs, protective shielding
Observation:NEED TO CLEAN VENTS ABOVE DREYERS AND FANS IN WI COOLER.
|
04/13/2015 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:CUTTING BOARD NEEDS TO BEL CLEAN TO SIGHT.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:NEED A SMALL DIAMETER DIGITAL/ELECTRONICE DEVICE TO MEASURE THIN FOODS, PIZZA, HAMBERGER PATTIES ETC.
- Linens- cleaning and storage
Observation:GRUNGY DIRTY RAGS NEED TO BE STORED IN HAMPER PER OUR DISCUSSION. COS
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DAR\TE MARK BREAKFAST SANDWICHES IN COOLER AND SINGLE SERVICE RANCH DRESSING PER OUR DISCUSSION.
- Established procedures for responding to vomiting and diarrheal events
Observation:NEED POLICY AND PROCEDURES FOR VOMIT AND DIARRHEAL CLEAN UP.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:NEED CERTIFIED FOOD PROTECTION MANAGER.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:NEED TO CLEAN VENTS ABOVE DREYERS AND FANS IN WALK IN COOLER.
- Light bulbs, protective shielding
Observation:NEED SHIELDS OVER LIGHT BY ICE CREAM MACHINE.
- Posting inspection reports
Observation:NEED TO POST BOTH PAGES OF INSPECTION REPORT IN VISIBLE LOCATION, EYE LEVEL.
- Mechanical ventilation
Observation:
|
04/03/2015 | Regular |
- Handwashing cleanser, availability
Observation:NEED SOAP/SLEANSER TO WASH HANDS, COS.
- Eating, drinking, or using tobacco
Observation:NEED TO EAT IN DESIGNATED AREA. WENT OVER WHERE TO EAT & WHEN, COS.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:DUTTING BOARDS NEEDS TO BE FREE OF DIRT/RESIDUE.
- Bare hand contact with ready to eat foods
Observation:NEED TO WASH HANDS BEFORE DONING GLOVES. WENT OVER HAND WASHING WHEN TO WASH, COS.
- Drying mops
Observation:NEED A PLACE FOR MOPS TO AIR DRY.
- In-use utensils, between-use storage
Observation:PIZZA CUTTING SLICER CANNOT BE STORED ON SINK, PLACE ON CUTTING BOARD AND WR & S AS OFTEN AS NEEDED OR EVERY 4 HRS. COS.
|
09/11/2014 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Designated areas for employees
use of designated areas by employees
- Test kit provided and used to measure sanitizing solution concentration
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
|
09/12/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Test kit provided and used to measure sanitizing solution concentration
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Designated areas for employees
use of designated areas by employees
|
09/12/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
Corrected at time of inspection
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Test kit provided and used to measure sanitizing solution concentration
- Food temperature measuring devices are provided and readily accessible
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- 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.
|
08/23/2013 | Routine |
- Posting of a valid license
Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Toilet room
receptacle, enclosed, fixtures clean
- Test kit provided and used to measure sanitizing solution concentration
- 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.
- equipment food contact surfaces and utensils clean to sight and touch.
|
08/23/2013 | Routine |
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