- Separation from food, equipment, utensils, linens, and single service
Observation: There was a spray bottle of sanitizer and bottle of hand sanitizer sitting on the ice machine. Disucssed the dangers of toxic items stored over ready to eat items. Items were removed at time of inspection.
- Foods are cooled using appropriate methods
Observation: In the walk-in cooler, there was cooked turkey and squash cooling covered and stacked up. Items ranged from 103 to 105 degrees. Explained to the PIC that this prohibits proper heat transfer from the warm food and that improper cooling my lead to the growth of bacteria. Discussed options to allow for better heat transfer. The items were unstacked and covers were cracked open to allow for better heat transfer.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The hood filters were soiled. The wall underneath the hood filters were soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fronts and handles of the kitchen cupboards were soiled.
- Storage of clean equipment and utensils
Observation: Plates and bowls were not properly covered to prevent contamination. There were spoons that were stored with the intermixing of handle and food contact surface. Discussed the proper storage of plates and bowls
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05/27/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors/handles and shelving of cabinets were soiled. The top of the dishwashing machine was soiled.
- Air drying of equipment and utensils
Observation: There was wetnesting of clean dishes.
- Storage of clean linens, single-service, and single use articles
Observation: There were single service-ware items sitting on the floor in the office.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dusty A/C vents in the kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Did not observe test strips for chlorine and quaternary based sanitizers. PIC ordered test strips at time of inspection.
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07/07/2014 | Routine |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:A knife holder was soiled. The exteriors and handles of equipment were soiled
- Storage and maintenance of wet and dry wiping cloths
Observation: There were wiping rags sitting on the countertop near the sink. Removed at inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters and hood were soiled.
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01/08/2014 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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08/06/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
The temperature test strips was not turning black, steam was visible from the machine. - The service person was called at inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
There was a ziploc bag of sausage, boiled eggs and cocktail sauce exceeded the throw-by date.- Items were disposed of at inspection.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* Establishment did not have a thin tipped thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
The exteriors and handles of equipment were soiled. The inter-workings of the ice machine was soiled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ceiling vents were dusty.
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07/31/2013 | Routine |
- Linens- cleaning and storage
There is tableware wrapped with the food contact surfaces exposed to the environment. There are uncovered tableware in the kitchen. There are non-inverted plates in the kitchen. There are plastic spoons and spatulas in bad repair,
- Dispensing of single-service and single-use articles
There is tableware wrapped with the food contact surfaces exposed to the environment. There are uncovered tableware in the kitchen. There are non-inverted plates in the kitchen. There are plastic spoons and spatulas in bad repair,
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors and handles of equipment are soiled
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. - Corrected at inspection.
- Equipment and utensils-durability and strength
There is tableware wrapped with the food contact surfaces exposed to the environment. There are uncovered tableware in the kitchen. There are non-inverted plates in the kitchen. There are plastic spoons and spatulas in bad repair,
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03/28/2013 | Routine |
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