- Storage of clean linens, single-service, and single use articles
Observation: Single service items stored on floor in back of utility room. All single service items must be stored at least 6 inches off of the floor to prevent contamination from the premises.
- Common name-working containers
Observation: Several buckets of sanitizer not labeled with the proper name of the contents.All working containers must be labeled with its contents.
- Package integrity
Observation: Several dented cans of marinara, green beans, and sauerkraut. Food packaging should be in good condition and protect the integrity of the contents.
- Storage or display of food in contact with water or ice
Observation: Several freezers have frost buildup. All food contact surfaces must be clean to sight and touch. Clean as often as necessary to keep clean.
- Wiping cloths properly air dried
Observation: Wet wiping cloths on counter. All wiping clothes must be stored in sanitizer or properly hung to air dry.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Several coolers were missing thermometers inside the unit. All cold hold units must have a accurate temperature measuring device.
- Established procedures for responding to vomiting and diarrheal events
Observation: There is no procedure available for responding to a vomiting or diarrheal event. Paper work describing a standard operating procedure for cleaning and limiting personnel exposure to an episode in the establishment was required as of 1/1/2014.
- Food storage containers identified with common name of food
Observation: Several bottles of dressings oils and butters that we not in original containers were unlabeled. All working containers must be labeled with the proper name of the contents.
- Drying mops
Observation: Used mop stuffed in top of the mop bucket. All mop heads must be hung to air dry while not in use.
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03/30/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: 1)Raw chicken stored above ground beef in walk-in cooler Must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf. 2)Bacon stored above deli meats in prep cooler. Must separate raw animal products from ready to eat meats.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Light bulbs, protective shielding
Observation: Light bulb was not covered in Frigidaire refrigerator. Must provide an adequate cover or shatter resistant bulb in area where there is exposed food.
- Drying mops
Observation: used mop was stored in the top of mop bucket. Must put on mop hook or drape over bucket to allow to air dry in between uses.
- Sanitizers
Observation: Chlorine sanitizer was tested too strong. Chlorine sanitizer concentration must be maintained between 50 to 100 ppm. New solution made during the time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: 1)No label on sanitizer bucket in service room. Must label all working container with common name for easy identification. 2)Chemical spray bottles were stored next to cleaned utensils on shelf in kitchen. All chemical items must be store separated or below food utensils. Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide a thin prob thermometer to monitor food cooking/hot hold temperature.
- In-use utensils, between-use storage
Observation: 2oz cups being used as scoop. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: 1) Soup was temped at 120*F on warmer in service room, 2) Cooked green beans was temped at 123*F on warmer in kitchen. Reheated food to 165*F within 2hours. Food must be hot held at 135*F or above. Check food internal temperature more frequently. Make sure warmer is hot enough before put food in. Water level for warmer must be touch the bottom of food container for hot hold.
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10/23/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Prep cooler in service station 2)Prep cooler in main kitchen have food debris buildup. Clean more frequently to prevent contamination.
- In-use utensils, between-use storage
Observation: Ice cream scoop was stored in room temperature water. Must stored scoop under running water sink, or stored inside of ice cream.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Used water to clean milk shake blender. Must sanitize blender in between each order. Sanitizer is the most effective way to ensure surface are clean. To provide bucket by blender to ensure employee are using it frequently and when necessary.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Need to provide QA test strips to measure QA solution concentration.
- Food storage, prohibited areas
Observation: Both chest freezer in dry storage need to be defrosted to prevent sources of contamination. Must keep freezer free of ice. REPEAT VIOLATION
- Equipment location, installation, repair, and adjustment
Observation: Torn gasket doors on 1)Reach-in cooler in service station 2)Chest freezer in dry storage. Replace as needed.
- Toilet room
receptacle, enclosed, fixtures clean
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean all hand soap dispenser more frequently to prevent grease buildup.
- Cleaning of cooking and baking equipment
Observation: Top of the inside of microwave in service station has food buildup. Clean as needed.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Can opener has grease buildup. Clean more frequently to prevent contamination. Corrected at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken were stored above raw fishes in reach-in cooler in storage room. Must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf.
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06/09/2014 | Routine |
- When to wash
Glove change does not replace hand washing. Must wash hands before changing gloves and changing tasks. Corrected on site with education.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Re-heating some items in steam table. Must re-heat food to 165 degree F within 2 hours. Steam tables are not manufactured for that capacity. Must re-heat on stove top or microwave before place in steam table and hot held. Corrected on site with education.
- Drying mops
Hang dry ops to adequate dry and prevent bacterial growth on mop heads.
- Hand drying provided
Paper towel dispenser does not work properly at hand sink in kitchen area. Must repair or replace to provide adequate hand drying.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean debris on top of dish machine. --1) Defrost and clean all reach-in chest freezer. (heavy ice build-up). 2) clean around door gaskets and inside of doors for all reach-in coolers. (heavy food build-up)
- Outer openings are protected
Must provide a self door closure on all back doors (new dry storage room, back room by walk-in cooler, and in server station area). All entrances into facility must have self closure for adequate pest control and prevent pest entr into facility.
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11/25/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) All microwaves have build-up on edges inside unit. Ensure entire microwave is wiped out when cleaning. 2) Clean bottom shelf inside reach-in appetizer freezer in kitchen area. 3) Grease build-up on and inside container for taco salad shell. Clean more frequently to prevent food contamination. 4) Ice scoop handles were directly in ice. Must store handles out of contact with ice. Suggest hanging on a hook or providing a cleanable holder to prevent contamination. --Food build-up 1) Under large storage racks in kitchen area 2) Canned food shelving unit and 3) Tray storage under bread warmers. Clean more frequently to prevent build-up. 4)Observed a towel sitting out in ware washing area and in kitchen. All towels must be maintained in a sanitizer solution or discarded into dirty laundry. Damp towels sitting out have a potential for bacterial growth.
- In-use utensils, between-use storage
1) All microwaves have build-up on edges inside unit. Ensure entire microwave is wiped out when cleaning. 2) Clean bottom shelf inside reach-in appetizer freezer in kitchen area. 3) Grease build-up on and inside container for taco salad shell. Clean more frequently to prevent food contamination. 4) Ice scoop handles were directly in ice. Must store handles out of contact with ice. Suggest hanging on a hook or providing a cleanable holder to prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
Food build-up 1) Under large storage racks in kitchen area 2) Canned food shelving unit and 3) Tray storage under bread warmers. Clean more frequently to prevent build-up. 4)Observed a towel sitting out in ware washing area and in kitchen. All towels must be maintained in a sanitizer solution or discarded into dirty laundry. Damp towels sitting out have a potential for bacterial growth.
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05/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Stove House Family Dining, 2 Waterhouse Ave Ste 2 Central City, Ia 52214, , IA »