- Food employees hair is effectively restrained
Observation:No hair restraints on when doing food prep at bar, must wear hat, visor, or net when prepping foods.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has chlorine tablets for bar sink on drying rack for clean glasses, moved to lower chemical storage area now, must separate chemicals from clean items and foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Clean cutting board on prep table in bar area. 2) Clean interior bottom of prep cooler, food debris spills.
- Storage and maintenance of wet and dry wiping cloths
Observation:Has wet wiping cloths not in sanitizer solution, must keep submerged in sanitizer, made up bucket now.
- Sanitizers
Observation:Has bar sink for sanitizing at 200 ppm, diluted to 100 ppm now, test with testing strips to confirm at right concentration.
- Hand drying provided
Observation:No paper towels in kitchen area, restocked now.
- In-use utensils, between-use storage
Observation:Has round portion cup for taco chips, must use item with handle, ie scoop or spoon, and keep inverted out of product.
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01/26/2015 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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10/23/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
1) No sanitizer was avaiable for food cotnact surfaces at start of inspection. 2) 3 compartment sink were not set up for wash, rinse, sanitize at start of inspection. Must have sanitzier available to ensure adequate sanitation at all times during food preparation and service.
- Cleanability of floors, walls, and ceilings
1) Cracked tile in kitchen area. Replace to mke smooth, easily cleanable, and non-absorbent. 2) Sheild lights or replace with shatter resistant light bulbs in basement near freezer to prevent broken glass contamination.
- Roasts held at a temperature of 130°F or above
1) True cooler under pizza oven was 50 degrees F ambient air temp. Salsa was 49 degrees F, Sour Cream 58 degrees F, Tomatoes 52 degrees, Beef was 51 degrees, and Canadian bacon was 50 degrees F. All potentially hazardous food was discarded. DO NOT USE UNIT UNTIL REPAIRED OR REPLACED to maintain 41 degrees or below. 2) Several boxes of meat and cheese sitting out at start of inspection. Only 1 person working . Truck came in today and employee did not have time to put boxes away. MUST keep potentially hazardous food 41 degrees or below at all times. Food from truck must go directly into cooler after delivery if not being prepared.
- Light bulbs, protective shielding
1) Cracked tile in kitchen area. Replace to mke smooth, easily cleanable, and non-absorbent. 2) Sheild lights or replace with shatter resistant light bulbs in basement near freezer to prevent broken glass contamination.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Latch for middle door on keg cooler is broken and needs repair to ensure proper seal. 2) Microwave has food build-up, 3) Pizza topping cooler has spilled food debris and doors are soiled. 4) Popcorn maker is soiled. Clean all food contact surfaces more frequently to prevent contamination. 5) Cutting board is scored and is no longer easily cleanable. Resurface or replace. 6) Defrost reach=in freezer in basement (heavy ice build-up)
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10/18/2013 | Routine |
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