- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer. Owner stated that he will get one as soon as possible from the store. Please email receipt to health department.
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06/24/2015 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The top of the make table cooler exceeded 41 degrees
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin tipped thermometer was not observed at the estblishment. By 5/25/15 send copy of invoice to health department.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemarking was not consistent. Discussed the dangers of improper datemarking and the importance of consistent datemarking in regarding bacteria. By 2/25/15, send letter of correction with a written procedure for datemarking. Datemarking guide was left with the estabishment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The undercarriage of the floor mixer and the meat slicer were soiled. Items were cleaned at time of inspection. Discussed the importance of clean equipment. By 5/25/15 send letter of correction regarding the cleaning procedure of food contant surfaces.
- Cutting surfaces maintained
Observation: The cutting board table is in bad repair.
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05/14/2015 | Regular |
- Linens- cleaning and storage
There was a can opener/holster soiled. The meat slicer in the kitchen and onion/tomato slicer in the basement were soiled. The undercarriage of the floor mixer was soiled. - Corrected at inspection. There were single service-ware in the basement that were not inverted. - Corrected.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use. - Corrected at inspection. The exteriors and handles of equipment were soiled. There was exposed insulation over single service-ware in the basement. --There was a can opener/holster soiled. The meat slicer in the kitchen and onion/tomato slicer in the basement were soiled. The undercarriage of the floor mixer was soiled. - Corrected at inspection. There were single service-ware in the basement that were not inverted. - Corrected.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use. - Corrected at inspection. The exteriors and handles of equipment were soiled. There was exposed insulation over single service-ware in the basement.
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11/26/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
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05/01/2013 | Routine |
Restaurant representatives - add corrected or new information about The Italian, 300 S Leebrick St, Burlington, IA 52601 »