- 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
Observation:Cold goulash added to warm goulash in steam well. no one ensuring proper reheating of food.
- Responsibility of food employees and conditional employees to report
Observation: Ensure all staff review and understand their responsibility to report. pg.37-38 for 1B provided
- Outer openings are protected
Observation:space around outer openings noted at several exterior doors.
- 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:two items in steam table not 135F or higher.
- Handwashing signage
Observation: Signage for handwash sinks are missing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many foods that are ready to eat in nature are missing datemarks.
- Storage of clean linens, single-service, and single use articles
Observation:items on basement floor.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw fish stored above cheese in walk in.
- When to wash
Observation: Staff did not wash hands when needed. Observed several staff return to kitchen and begin work without washing hands.
- Cleanability of floors, walls, and ceilings
Observation:Walls and floors need attention. flooring broken in some areas of kitchen...walls need repair in some areas to facilitate cleaning.
- Handwashing cleanser, availability
Observation:No handsoap was available in the kitchen.
- Posting inspection reports
Observation:last inspection is not posted. license is tucked behind bar...both are to be posted within the public's view.
- Demonstration of Knowledge
Observation:PIC indicates he did not know that bare hand contact with ready to eat foods was not allowed. bare hand w/ ready to eats noted. Temperature violations noted in several areas. new cold food was added to food already in hot well (goulash 100F) prep cooler upper deck out of temp(48-50) food sitting above load limit and outside of containers under lid, multiple critical violation.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths are out on counter in several areas. No sanitizer buckets available at time of visit.
- Drying mops
Observation:Mop sitting on floor in corner by walk in cooler. Mops should be hung to dry.
- Light bulbs, protective shielding
Observation:light bulbs in food storage/food container areas are exposed and either need to be shatterproof or shielded.
- 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: Upper deck of prep table on south wall is 48-50F discontinue use until unit is fully operational. (owner called for service at time of visit.)
- Cutting surfaces maintained
Observation:cutting boards are no longer smooth and easily cleanable. Food contact equipment needs to be thoroughly cleaned and sanitized.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test strips are not available at time of visit.
- Eating, drinking, or using tobacco
Observation open beverage glasses throughout the kitchen. KM placed open beverage cup on prep board next to side dishes being portioned. Discontinue placing open glasses over or on prep surfaces. If beverages are allowed in kitchen, they need to be in a covered container w/ a straw away from the actual prep areas.
- Common name-working containers
Observation:spray bottles are missing labels.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation:FDA Employee health guidance document provided.
- Certified Food Protection Manager
Observation:There is no CFPM, please schedule staff or owner in ASAP.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces in kitchen are soiled. Both ice machines need to be cleaned and sanitized. the ice machine in the lower level has a large amount of blackened growth and has duct tape on the inside. The upstairs ice machine also has growth within.
- Food storage - preventing contamination from the premises
Observation:Food storage in especially in lower level needs to be rearranged to better protect against potential contamination from premise. Especially in basement area.
- 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:Cold hold units are missing thermometers. Thermometers should be placed in the warmest part of the cooler and be easily accessible.
- Grease trap location
Observation: Per owner, grease trap was removed some years ago when a new dishwasher was brought in. referred to City of Cedar Falls.
- Where to wash
Observation: Handwash sink is not being used as needed in kitchen.
- Bare hand contact with ready to eat foods
Observation:upon arrival, KM was handling lettuce, tomatoes, onions and pickles with bare hands.
- Duties of PIC
Observation:Owner/PIC are not ensuring food code requirements are being met. Kit PIC is does not appear to know minimum requirements.
- Disclosure of menu items offered or served raw or undercooked
Observation:items in menu that may be served less than well done need to be asterisked. (children's burger must be fully cooked.)
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Frequency of routine cleaning on food contact surfaces needs to be increased such that build up of mildew, mold, greasy debris and food does not occur.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Many areas of facility are in need of deep cleaning, frequency needs to be increased and maintained.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dishwasher does not appear to be providing adequate strength of sanitizer. Contact service provider ASAP. If sanitizer is not coming out at adequate strength, then a separate step of sanitizing wares will need to be done.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Food safety training and certification is needed. Identify a training plan by 9/24/15
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09/15/2015 | Regular |
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