- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tipped probe thermometer on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips to test dish machine concentration.
- Storage and maintenance of wet and dry wiping cloths
Observation: Sanitizer rag not stored in solution.
- Light bulbs, protective shielding
Observation: No light protective sheild cover over light in dry food storage area.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Milk cooler in coffee shop temping at 45-46*F.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Vent hood intakes not clean to sight or touch.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef patties stored above cooked chicken in walk-in cooler. Manager placed raw beef patties below chicken during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Can opener not clean to sight or touch. Employee ran can opener through dish machine during inspection.
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01/27/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment along walls, not clean.
- Food storage - preventing contamination from the premises
Observation:Food to be stored off the floor 6 inches, walk in cooler and freezer. Food in freezer not covered.
- Physical facilities maintained in good repair
Observation:Wire racks in cooler in poor repair, counter tops and cabinets in poor repair, shelving in poor repair in cooler, edges chipping.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Certified Food Protection Manager required for this facility.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips needed to check sanitizer concentration.
- Plumbing system maintained in good repair
Observation:Most sinks in establishment leaking, plumbing in poor repair.
- Hand drying provided
Observation:Paper towels required at all hand sinks in the establishment.
- Posting inspection reports
Observation:Most recent inspection report to be posted
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving with debris, tops of equipment with debris, food debris in basement area. Food splatter on sides of equipment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:All ready to eat items to be date marked when made or opened, seven day rule applies.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Bottom of cooler with mold growing, nothing being kept in bottom of prep cooler but shall be clean and sanitized. Ice bin in basement with standing water, plumbing not working, shall be clean and sanitized before put into use.
- Outer openings are protected
Observation:Gaps around exterior doors which allow rodents.
- Posting of a valid license
Observation:Valid license to be posted in view of public.
- Storing maintenance tools
Observation:Tools to be stored away from food prep areas and in distinct location.
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01/08/2015 | Regular |
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