- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system maintained in good repair
Observation: Hand sink by the dish machine has a leak (hot water knob). Must keep all plumbing in good working order.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were found on the ground in the back area. All food/food items must be stored at least 6 inches off the floor to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: White Frigidaire cooler did not have a thermometer inside. All coolers that store TCS (time/temp control for safety) food must have a thermometer inside.
- Material characteristics of non-food contact surfaces
Observation: Shelves above the back room freezers appear to be bare wood. Shelves must be painted or sealed to prevent buildup of bacteria and contamination.
- Package integrity
Observation: One can of green beans was dented on the top rim. Can was discarded at time of inspection.
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10/23/2015 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen ham was being thawed in standing water. Frozen food must be thawed in one of four approved methods: under cold running water, in a cooler, part of the cooking process, and or in a microwave as part of a continual cooking process. Water turned on at time of inspection.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Ketchup was observed in an open can. All acidic products must be removed from galvanized cans after opening to prevent contamination. Removed from can at time of inspection.
- Plumbing system maintained in good repair
Observation: Hand sink by the dish machine has a leak on the hot water knob. Must keep all plumbing in good working order.
- Material characteristics of non-food contact surfaces
Observation: Wood cabinets by the chest freezers are bare wood. Must seal or paint shelves to prevent buildup of bacteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Wood cabinets in kitchen area and the Traulsen freezer have become soiled and must be cleaned.
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04/29/2015 | Regular |
- Food employees hair is effectively restrained
Observation: Kitchen staff must wear and effective hair restraint when handling any food item or utensils. Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: Create a more detailed procedure for contamination events. Suggest creating a contamination event kit to make easily accessible.
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10/27/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Slight food build-up in cupboards in main preparation room. Wipe out and clean frequently to prevent build-up.
- Sanitization methods - hot water, chemical
Observation: Bucket of bleach-water was below 10ppm. Made at 7 am. Must change out sanitizer at least every 4 hours or more frequently to maintain 50-100ppm. Corrected on site.
- Bare hand contact with ready to eat foods
Observation: Itchen staff not wearing glove when cutting raw carrots for consumption. Must wear glove when handling any ready-to-eat foods (foods that are not going to be cooked or are finished cooking for service). Corrected with education.
- Material characteristics of non-food contact surfaces
Observation: White shelving in back dry storage area is chipping paint. No longer easily cleanable. Must resurface with at least 2 coats of light colored paint to make smooth and easily cleanable.
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04/30/2014 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Storage or display of food in contact with water or ice
1) Water leaking from condenser drain line in Raetone reach-in cooler. Repair drain line to prevent water contaminating food items. 2) Several food items in dry storage were stored directly on floor. All food and food items must be maintained at least 6 inches off the floor for easy cleaning and food protection.
- equipment food contact surfaces and utensils clean to sight and touch.
Several cupboards have dust and food debris. Wipe out all cupboards more frequently.
- Roasts held at a temperature of 130°F or above
Raetone reach-in cooler was 46 degrees at start of inspection. Doors were open frequently to prepare food. Temp for yogurt was 38 degrees, ranch 41 degrees, and butter 41 degrees. Ensure cooler maintain 41 degrees or below at all times even during busy hours. Service was called.
- Food storage - preventing contamination from the premises
1) Water leaking from condenser drain line in Raetone reach-in cooler. Repair drain line to prevent water contaminating food items. 2) Several food items in dry storage were stored directly on floor. All food and food items must be maintained at least 6 inches off the floor for easy cleaning and food protection.
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10/14/2013 | Routine |
- Indoor and outdoor surfaces
1) Must remove or replave with a cleanable (ex.rubber) rugs near dish area to prevent mold growth from damp carpet rugs. 2) Provide self-door closures for both restroom for pest control and sanitary areas. REPEAT
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
1) microwave near oven has food build-up 2) Door gasket in milk cooler has mold growth. Clean surface more frequently to prevent food contamination.
- Food storage - preventing contamination from the premises
Wooden shelving in dry storage is directly on floor. Must maintain food storage at least 6 inches off the floor. REPEAT VIOLATION.
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04/19/2013 | Routine |
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