- Multiuse food contact surfaces are cleanable
Observation: Spatulas found in storage with cracking, chipping, and flaking.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Rack of various meats (fried chicken, hot dogs, etc.) that had been previously cooked found in the walk in cooler with a date of 2/14/15 on them. Food items on the rack were discarded voluntarily.
- Hand drying provided
Observation: Hand drying not provided at a couple hand sinks in the kitchen. Paper towels were placed in dispensers. Hand washing missing at the hand sink at the bars. Hand washing signage was hung up at time of inspection.
- Food on display is protected from contamination by consumers
Observation: Toppings for salad bar (croutons, bacon bits, sunflower seeds) not protected from consumer. Containers were moved to a location underneath the sneeze guard at the salad bar.
- Single -service and single-use articles may not be reused
Observation: Single use aluminum pie pans used more than once. pie pans were discarded.
- Separation from food, equipment, utensils, linens, and single service
Observation: Cans of butane stored over single use items. Cans of butane were moved to another storage area.
- Eating, drinking, or using tobacco
Observation: Open employee beverages on prep tables. Beverages were discarded. Establishment has a policy stating that beverages are to have lids.
- Foods are cooled using appropriate methods
Observation: Cooling done by placing shallow trays of food on a cart and covering the cart with plastic. Discussed cooling time and temperature requirements. Showed management that the current method of cooling was not adequate to meet those requirements. Ice bath was instructed as well as delaying the covering of the cart until cooling process was completed. Left a copy of a cooling log to utilize.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Overflow shield on the ice machines in the kitchen and at the bar are soiled. Containers used to store utensils are soiled with food debris and greasy residue.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils in storage soiled with food debris and greasy residue. Tenderizers found soiled with dried meat particles. Utensils and tenderizers were taken to ware washing area to be cleaned and sanitized.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers. Containers and utensils taken to the ware washing area to be cleaned and sanitized.
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02/24/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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07/25/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Burgers and steaks on menu are made to order. No consumer advisory on the menu for these items.
- Food temperature measuring devices are provided and readily accessible
Thin tip thermometernot present to check temperatures on thin foods (hamburgers, chcken breasts, salmon filets)
- Utensils and pressure measuring devices maintained
Ice machine is soiled. Ice cream machine is soiled with a sour odor present. Ice cream machine is not in use and will be cleaned on 7/12. Cracked/chipped utensils found in storage. Worn utensils were removed and discarded. Cutting boards in prep area are worn with deep cuts and burns. Cutting boards will be refinished or replaced.
- Roasts held at a temperature of 130°F or above
Coleslaw and potato salad holding at 46* in the cold holding prep table. Product was switched out with product from the walk in cooler.
- Bare hand contact with ready to eat foods
Bare hand contact with a ready to eat chicken wrap. Chicken wrap was thrown away as correction and employee washed hands and donned gloves to make new wrap.
- Foods are cooled using appropriate methods
Cooked wild rice sitting out on the prep line with a temperature of 104*. Rice was pulled from cooking an hour earlier. Rice was placed into the cooler and monitered to finish cooling.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine is soiled. Ice cream machine is soiled with a sour odor present. Ice cream machine is not in use and will be cleaned on 7/12. Cracked/chipped utensils found in storage. Worn utensils were removed and discarded. Cutting boards in prep area are worn with deep cuts and burns. Cutting boards will be refinished or replaced.
- Cutting surfaces maintained
Ice machine is soiled. Ice cream machine is soiled with a sour odor present. Ice cream machine is not in use and will be cleaned on 7/12. Cracked/chipped utensils found in storage. Worn utensils were removed and discarded. Cutting boards in prep area are worn with deep cuts and burns. Cutting boards will be refinished or replaced.
- Laundry facilities
requirement, location, and use
- Linens- cleaning and storage
Ice machine is soiled. Ice cream machine is soiled with a sour odor present. Ice cream machine is not in use and will be cleaned on 7/12. Cracked/chipped utensils found in storage. Worn utensils were removed and discarded. Cutting boards in prep area are worn with deep cuts and burns. Cutting boards will be refinished or replaced.
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07/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Wild Rose Casino & Resort, 777 Wild Rose Dr, Clinton, IA 52732 »