- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:facility with high traffic areas with construction residue. Establishment has an sanitation SOP in placed. It will be re-enforced.
- Person in charge is present
Observation:Upon entering the place no-one assumed responsibility of being in charge. Owner came into the establishment, it was explained to her the importance of a person in charge at all times.
|
10/30/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/06/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Retail shelves with dust accumulation
- Equipment location, installation, repair, and adjustment
Observation:Interior door of upright freezer with broken pieces
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floors soiled with mud residue, ceiling, hag up signs, walls, light features, fans, with heavy dust accumulation.
- Food storage - preventing contamination from the premises
Observation: Storage area with heavy dusty reside. Ceiling and hang signs above storage and prep area with heavy dusty residue.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit available
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Prep tables, warmers, inside coolers with heavy residue
- Unpackaged food protected from contamination during preparation
Observation:Heavy dust residue on self-serving side, dust accumulation on top of signs
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
06/19/2015 | Regular |
- Responsibilities of Permit Holder
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Prep table board with deep dents, prep table not clean of residue from the night before. Clean today to correct. Inspector will re-check at the next regular inspection
- Eating, drinking, or using tobacco
Employee chewing gum while preparing foods. gum discarded to correct
- Cutting surfaces maintained
Prep table board with deep dents, prep table not clean of residue from the night before. Clean today to correct. Inspector will re-check at the next regular inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meats not dated. Dated today to correct. Inspector will re-check at the next regular inspection. No SOP for controling time rather than temperature in the warmer, items not marked
|
12/13/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
06/14/2013 | Routine |
- Clean condition-hands and arms
- Mechanical warewashing equipment, sanitization pressure
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/14/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in the walk in cooler with residue, vents above food service area with residue
- Food employees hair is effectively restrained
Employees in the kitchen without hair nets
- Handwashing signage
Restrooms without handwashing signs.
- Responsibilities of Permit Holder
- Outer openings are protected
Gaps under or around exterior door or windows, dry storage area, black door with gaps around
- Posting of a valid license
- Food temperature measuring devices are provided and readily accessible
Prep Cooler, Walk-in cooler without a free standing thermometer
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prep cooler, bologna and salami (deli meats0 not dated. Dated at time of inspection to correct. Corrected at inspection
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
03/19/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Prep Cooler, Walk-in cooler without a free standing thermometer
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prep cooler, bologna and salami (deli meats0 not dated. Dated at time of inspection to correct. Corrected at inspection
- Posting of a valid license
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in the walk in cooler with residue, vents above food service area with residue
- Responsibilities of Permit Holder
- Food employees hair is effectively restrained
Employees in the kitchen without hair nets
- Handwashing signage
Restrooms without handwashing signs.
- Outer openings are protected
Gaps under or around exterior door or windows, dry storage area, black door with gaps around
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Wever Junction Inc., 1621 Green Bay Rd, Wever, IA 52658 »