- Cleaning of cooking and baking equipment
Observation: Inside microwave has excessive food build-up.
- Handwashing signage
Observation: No hand-washing sign in men's restroom.
- Protecting food from environmental contamination
Observation: Box fans contain excessive dust/debris build-up and air flow is directed towards food preparation areas. --Observation: Dry ground flour not covered in back prep kitchen area. Person In Charge put on lids.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers in main prep kitchen coolers.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager at time of inspection. Person In Charge stated that a previous employee had a CFPM, but had been terminated.
- In-use utensils, between-use storage
Observation: Ice tongs stored in ice at front bar freezer. Employee moved tongs.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked and cooled lasagna did not have a label. Person In Charge put on labels.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Cigarette butts observed on floor in main kitchen and back food storage locations. Ceiling near vents in main kitchen contains excessive dust/debris build-up. --Observation: Debris build up on floors under the kitchen line coolers and prep tables. Debris build up on under the fryers and on the the walls around the fryer.
- Common name-working containers
Observation: Multi-purpose spray bottles not labeled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available in back bar area.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer bucket prepared or used before food preparation began in main kitchen. Employee prepared new chlorine sanitizer bucket.
- Cutting surfaces maintained
Observation: Cutting boards contain deep cuts and stains.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build-up on can opener. Debris build-up on deli slicer. Debris build-up on ice machine. Person In Charge cleaned and sanitized equipment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Excessive debris build-up on sides and top of main kitchen fryers.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand-washing sink in back prep room and warewashing area covered by dishes. Per Person In Charge, the hand-washing sink will relocate to middle of 3 basin sink and remove signage/aids from previous location.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw sausage meat stored above ready to eat food. Person In Charge moved to another shelf.
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06/29/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener. Debris build up on the inside of the ice machine. Debris build up on the food slicer. Slicer was not used today. Debris build up on the large cheese shredder. All items cleaned and sanitized.
- Food employees hair is effectively restrained
Observation: Employee with facial hair preparing food in the kitchen was not a beard restraint. Dish washer was not wearing any kind of hair restraint. Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available at the large bar hand washing sink.
- Reminder statement
Observation: No reminder statement on the menu for items cooked and served under cooked.
- Beverage tubing, cold plates, and ice unit drain lines
Observation: Beverage tubing at bar ice station are not separated. Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Beef brisket thawing in container of water in the drivers prep area. Employee placed the brisket under cold running water.
- Food storage - preventing contamination from the premises
Observation: Boxes of food stored on the floor in the dry store room. Food not covered inside deep freezer in back by drivers prep area. Bags of open dry bread crumbs and baking ingredients left open between uses. All items picked up and covered.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test the concentration of the sanitizer solution.
- Identifying information-original container
Observation: Chemicals in multi-purpose spray bottles at the dish machine were not labeled with name of contents. Labeled by employee.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution set up in the kitchen while food was being prepared. Sanitizer solution set up.
- Light bulbs, protective shielding
Observation: No bulb cover over light in the dry storage room.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shrimp stored above and next to ready to eat food items in the kitchen prep cooler. Wrapped raw sausage stored next to butter and cheese in the main walk in cooler. Items moved to correct location.
- Using a handwashing sink- operation and maintenance
Observation: Cleaning sponges stored in the kitchen hand washing sink. Kitchen hand washing sink has debris and build up in the basin and top. Kitchen sink cleaned. Kitchen hand sink used to fill and dump liquids. Hand sink is for hand washing only.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Pan and tray shelves under prep tables in the drivers prep area have debris build up. Cleaned.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on floors under the kitchen line equipment. Debris build up on the walls around the fryer and under. Hood vents in the kitchen have build up and need to be cleaned. Floors around the two deep freezers in the back room need to be cleaned.
- Cleaning of cooking and baking equipment
Observation: Inside of kitchen microwave has excessive debris build up.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosures on the menu for items cooked and served under cooked.
- Hand drying provided
Observation: No paper towels available at the driver prep area hand sink. Corrected.
- Sanitization methods - hot water, chemical
Observation: The chlorine sanitizer concentration at the front bar three compartment sink was low, 0 ppm. Employee made up a new batch at the correct concentration of 50-100 ppm.
- Plumbing system maintained in good repair
Observation: Leaks observed from pipes and disposal unit under the dish machine sink. Three compartment sink facet in the drivers prep area leaks when water is turned on. Large bar hot water facet leaks when water is turned on.
- Eating, drinking, or using tobacco
Observation: Employee drinks with no lids stored in the front kitchen and back prep area. Discarded.
- 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: Cooked caramelized diced onions in a pan on the oven were not maintaining hot holding temperatures of 135F or above. Employee reheated the onions and placed in a hot well.
- Bare hand contact with ready to eat foods
Observation: Kitchen employee preparing ready to eat wrap with bare hands. Discussed with employee.
- Handwashing signage
Observation: No hand washing reminder signs posted at hand washing sinks. No hand washing reminder sign posted in restrooms that staff use.
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05/22/2014 | Routine |
Restaurant representatives - add corrected or new information about The Mill Restaurant, 120 E Burlington St, Iowa City, IA 52240 »