- Cleaning of cooking and baking equipment
Observation: Microwave cleaned less than every 24 hours.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Refrigerator floors, kitchen floors, and kitchen walls soiled.
- Foods are cooled using appropriate methods
Observation: Food items such as brisket, and pork butt cooled covered in foil, and without cutting into smaller sections.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Deli Slicer, blade to can opener, blade to vegetable slicer, blade to vegetable dicer, and pizza peel soiled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Automatic fryer, refrigerator doors, refrigerator handles, and shelves soiled.
- Using a handwashing sink- operation and maintenance
Observation: Fly swatter and calendar stored in hand washing sink. Corrected by relocating.
- Prohibiting animals
Observation: Cat present in outdoor pizza cooking area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Insect control devices are properly designed and installed
Observation: Fly strips installed above food preparation area, equipment, and service utensils.
- Outer openings are protected
Observation: Kitchen screen door does not seal completely
- Exterior walls and roofs provide effective protection
Observation: Outdoor pizza oven unprotected from weather, pests, and insects.
- 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: Pulled pork held at temperature near 100*F on hot well. Corrected by reheating.
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08/05/2015 | Regular |
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