- Cleaning of cooking and baking equipment
Observation: Interior of microwave soiled.
- Miscellaneous sources of contamination
Observation: Bowls,scoops laying in food (sugar, flour, croutons)
- Food storage - preventing contamination from the premises
Observation: Potatoes on floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared food not date marked (ham salad, fried chicken, baked potatoes)
- Eating, drinking, or using tobacco
Observation: Drinks on cook top, slicer, open drinks.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken sitting on top of sliced cheese in refrigerator. Raw ground meat over lettuce in refrigerator pictures attached.
- Cleanability of floors, walls, and ceilings
Observation: Carpet in wait station
- Where to wash
Observation: Rinsing hands off with spray hose instead of hand sink.
- 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: Salads in plastic tote not at 41 degrees: coleslaw, macaroni salad and bean salad temping between 49 and 51 degrees.
- Light bulbs, protective shielding
Observation: Missing light shields in kitchen.
- Posting inspection reports
Observation: Inspection report not posted.
- When to wash
Observation: Handling raw meat, went to grab plate without washing hands and changing gloves discussed and corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw meat stored with cooked ham in refrigerator picture attached.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Could not produce test strips
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer, utensil drawers, rolling pin, blade on can opener soiled.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items that can be cooked to order not identified on menu.
|
08/04/2015 | Regular |
- Handwashing signage
Observation: No Signage in restrooms.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Containers that store knives soiled.
- Storage of clean equipment and utensils
Observation: "To go" containers not stored inverted.
- Light intensity
Observation: Lighting in kitchen does not meet food code.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Salads prepared on premises not date marked. Dated at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- 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.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: NO CFPM
- 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: Missing thermometers in refrigeration units.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu items cooked to order not identified on menu.
- 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: Cheese on top of prep table at 45 degrees. Hashbrowns in bottom at 46 degrees.
- Food storage - preventing contamination from the premises
Observation: Condensation in walk-in freezer dripping on food.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Miscellaneous sources of contamination
Observation: Scoops/bowls laying in product (sugar, etc).
- Cutting surfaces maintained
Observation: Surfaces on cutting board scarred and stained.
- Indoor and outdoor surfaces
Observation: Carpeting in wait station. Floor in bar not easily cleanable (wood)
- Handwashing cleanser, availability
Observation: NO soap at handsink in bar.
|
02/20/2014 | Routine |
Restaurant representatives - add corrected or new information about The Neighborhood Tap, 419 W Wall St, Seymour, IA 52590 »