- Cutting surfaces maintained
Observation: The cutting board has scratching and scoring and can no longer able to effectively clean and sanitize.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: This facility does not have a CFPM.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non-food contact surfaces, including but not limited to fryers, doors, handles, microwave, cupboards, not clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking on foods held longer than 24 hours. Corrected.
- Handwashing cleanser, availability
Observation: No hand soap at the hand sink.
- Physical facilities maintained in good repair
Observation: The floor in poor repair.
- Hand drying provided
Observation: No hand towels at the hand sink.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink is used to store items.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents not clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Potato slicer not clean to sight or touch.
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12/08/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: Observed food contact surfaces (plates, bowls, utensils) are not being sanitized. Observed the ice machine not clean to sight or touch.
- 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: Observed cold hold equipment without thermometers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed the facility not maintained clean.
- Sanitizers
Observation: Observed the sanitizer above required level. Corrected.
- Physical facilities maintained in good repair
Observation: Observed the floor on poor repair.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no chlorine test strips for the bleach sanitizer.
- Hand drying provided
Observation: Observed no hand towels at the hand sink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods without date marking.
- Foods prepared in a private home may not be used of offered for human consumption
Observation: Observed foods made at a private home are being served.
- In-use utensils, between-use storage
Observation: Observed handle of ice scoop stored in the ice. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Observed the facility does not have a tip sensitive thermometer.
- Handwashing cleanser, availability
Observation: Observed no hand soap at the hand sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces not clean.
- Using a handwashing sink- operation and maintenance
Observation: Observed the hand wash sink is being used to store items.
- Poisonous or toxic materials used and applied
Observation: Observed toxic substance (RAID) at the facility.
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10/20/2014 | Regular |
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