- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Food debris on floor under equipment along the walls in the kitchen area.
- Food storage - preventing contamination from the premises
Observation:Ingredient bins with broken lids, replace.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Food splatter on walls, exterior of food containers not clean, ingredient bins exterior not clean.
- Physical facilities maintained in good repair
Observation:Grout in floor in kitchen in poor condition, food filled. Wall corners in poor condition from carts hitting them.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Utensils and knives shall be sanitized when finished use, items are to be washed and sanitized properly in dish room.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:poultry must be on lowest level in cooler, pork should be above the poultry.
- Cutting surfaces maintained
Observation:Cutting boards in poor condition.
- Using a handwashing sink- operation and maintenance
Observation:Designated hand washing sinks are restricted use, on ly hand washing may take place in them.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Hand washing sink to be put back into service area in bar.
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06/23/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact areas to be clean and sanitized, cooler handles, equipment handles. Shelving around prep areas to be free of debris.
- Physical facilities maintained in good repair
Observation:Grout in the floor is in poor repair, wall corners in poor shape,
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling in dishroom with a buildup of debris from vents.
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11/20/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Grout in entire kitchen needs to be repaired, Floors soiled especially under equipment Walls in poor repair
- equipment food contact surfaces and utensils clean to sight and touch.
wire racks with debris on shelving, door handles to coolers, faces of equipment where hands touch with buildup,
- Foods are cooled using appropriate methods
Covered/sealed containers
- Designated areas for employees
use of designated areas by employees
- Storage and maintenance of wet and dry wiping cloths
wire racks with debris on shelving, door handles to coolers, faces of equipment where hands touch with buildup,
- In-use utensils, between-use storage
utensils to be stored in food while not in use
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12/16/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving with debris above prep areas, cooler handles with buildup, exterior of equipment, microwave door with buildup, bottom of coolers with debris
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
salad cooler not holding below 41, moved items for flow, CORRECTED ON SITE
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04/22/2013 | Routine |
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