- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of food with expiration dates: Scalloped potatoes - 2/7/16, baked beans 2/9/16, Beef and noodles - 2/14/16.
- 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: Partially cooked bacon out at room temperature 95 degrees.
- Separation from food, equipment, utensils, linens, and single service
Observation: Grease lifter, 3 In 1 oil, honing solution stored over taco shells. Boxes of onions stored next to chemicals in store room.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer
- Handwashing aides and devices, use restrictions
Observation: Dumping drinks and other items in hand sink in kitchen.
- Eating, drinking, or using tobacco
Observation: Observed open drinks on cook line and in wait station. Dish washer eating in ware washing area.
- Multiuse food contact surfaces are cleanable
Observation: Wooden cutting surface in prep area cannot be removed to be cleaned and sanitize, will start using a barrier between food and board.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food in prep station in wait station not at 41 degrees: Coleslaw - 46 degrees, salsa - 45 degrees, cottage cheese - 43 degrees. Items in prep table on cook line not at 41 degrees: deli meats - 50 degrees, cooked pasta - 50 degrees, diced, cooked potatoes 49 degrees. Egg washing sitting out at 62 degrees.
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02/29/2016 | Regular |
- Bare hand contact with ready to eat foods
Observation: Employee used bare hands to adjust cook pancakes on plate. Corrected by instructing on how to use utensils to touch food. Employee using bare hands to dice tomatoes used for salad. Corrected by instructing on when to wear gloves.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Liquid eggs on hot line store on ice at temperature around 50*F. Attempted to correct during inspection by restocking with ice, however the temperature did not drop so the eggs were discarded. Partially cooked bacon stored at ambient temperature. corrected on sight by moving to reach-in cooler. Lettuce on salad bar at temperature around 50*F. Corrected by turning refrigeration units down.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent guards in walk-in refrigerator near front of kitchen soiled with dust accumulation. Vent hood above dish area soiled with dust accumulation.
- Rodent bait stations
Observation: Rodent traps provided without covering or tamper proofing.
- 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: Gravies and sauces in hot well on cooking line at temperature ranging between 60*F and 100*F. Corrected on sight by reheating in oven.
- Reminder statement
Observation: No reminder statement on menu or asterisking for menu items.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: No thermometer provided in walk-in refrigerator in back of kitchen.
- Handwashing cleanser, availability
Observation: Hand sink in front server station or back employee restroom not supplied with cleanser. Corrected by restocking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer used for meat products soiled. Tenderizer for steaks soiled. Ice machine ice barrier and internal components soiled.
- Separation from food, equipment, utensils, linens, and single service
Observation: Pesticides and lubricants stored above onions.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw salmon stored above vegetables used for salad. Raw chicken stored above pickles.
- Hand drying provided
Observation: Bar station or back employee restroom provided with hand drying. corrected by restocking.
- Storage of clean equipment and utensils
Observation: Spatulas stored between work bench on wall
- Ice used as exterior coolant not used as a food
Observation: Ice used as coolant for lemons.
- Common name-working containers
Observation: Spray bottles with cleaning chemicals stored in kitchen without labels. Correct by discarding.
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12/19/2014 | Regular |
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