- Food storage - preventing contamination from the premises
Observation: Hot dog buns stored underneath and to the left of handwashing sink
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottle of sanitizer stored over food trays. Bottle moved to lower shelf.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Utensil storage containers soiled with food debris.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Dial thermometers reading 54*, 62*, and 66* in same storage location.
- Package integrity
Observation: Dented can in storage. Can placed in appropriate location for return to vendor.
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01/13/2016 | Regular |
- Package integrity
Observation: Cans with dents affecting the end and side seams found in storage. Cans were discarded accordingly.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground beef thawing over ready to eat items. Corrected on site.
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01/23/2015 | Regular |
- Cleanability of floors, walls, and ceilings
REPEAT VIOLATION - Holes in the wall by the clean side of the mechanical warewashing area.
- Handwashing signage
REPEAT VIOLATION - The slow-closing faucet does not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Employee handwashing signage is not present at the sinks in the kitchen or the restroom.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
REPEAT VIOLATION - The slow-closing faucet does not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Employee handwashing signage is not present at the sinks in the kitchen or the restroom.
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11/14/2013 | Regular |
- Duties of PIC
Person was not knowleagable of cooling process and time - tempature requiremenst. There is not an illness reporting policy in place.
- Foods are cooled using appropriate methods
Plastic containers Covered/sealed containers/Firm shall Change cooling Practices of cooked Pasta by using metal containers and keeping lids off during the cooing process to below 41F.FSE Mgr removed lid Product cooled from 67F to 41F within 1HR.
- Using a handwashing sink- operation and maintenance
Drinking fountain attached to hand sinks in the kitchen and in the restroom..
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Precooked Chicken Patties were reheated to 135F before being placed holding cabnet.Placed in ovenand corrected .Corrected on site.
- Laundry facilities
requirement, location, and use
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person was not knowleagable of cooling process and time - tempature requiremenst. There is not an illness reporting policy in place.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Automatic faucet does not operate for 15 Seconds once tripped..
- Cleanability of floors, walls, and ceilings
Warewashing area/ holes in walls over clean dish line.
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04/09/2013 | Regular |
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