- Non-drinking water piping identified
Observation: Handle on 3 3 tank sin in main kitchen is leaking. Must repair or replace to maintain in good condition.
- Drying mops
Observation: Mop stored in mop bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses. Corrected at time of inspection.
- Light intensity
Observation: 1) Light bulb in reach-in cooler in main kitchen, 2) Light bulb in dry storage area are burnt out. Must have adequate light intensity to allow to easy cleaning and maintenance.
- Sanitization methods - hot water, chemical
Observation: Chemical dish machine, water was temped at 104*F. For proper sanitation dishes must reach 120*F. Adjusted water heater temperature from 131*F to 167*F, and then temp of dish machine back to 121*F after two cycles. WHEN DOING DISH WASH, TO ENSURE WATER HEATER TEMPERATURE HAVE TO BE AT LEAST 167*F OR ABOVE. Corrected at time of inspection.
- Backflow protection
air gap, device standard, when required
- Package integrity
Observation: Found a dented can in pizza kitchen. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on self without wobbling. Corrected at time of inspection.
- Light bulbs, protective shielding
Observation: Light bulbs in dry storage area ere not covered or shielded. Must provide an adequate cover or shatter resistant bulbs in area where there is exposed food. REPEAT VIOLATION.
- Food storage containers identified with common name of food
Observation: 1)Sauce bottles in reach-in cooler in main kitchen, 2) White powder containers in pizza kitchen were not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in walk-in cooler behind main counter is dusty. Clean more frequently to prevent contamination.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The thermometer in walk-in cooler in pizza kitchen read -20*F. the actual temperature was 36*F. The thermometer must be accurate to +/-2*F in the intended range of use. Replaced a new one at time of inspection.
- In-use utensils, between-use storage
Observation: Lids being used as scoop in white powder containers in pizza kitchen. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. Corrected at time of inspection.
- Cutting surfaces maintained
Observation: Several cutting boards in main kitchen has deep gashes and scores. Replace as needed to prevent contamination and bacteria buildup.
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03/26/2014 | Routine |
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