- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Open prep table not at 41 or below. Cheese and sliced tomatoes are 48 F.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Out-dated foods in coolers, products destroyed during inspection; chicken wings, sauerkraut. Corrected.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Hand sink does not have hot water. Facuet needs repair.
- Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
Spray hose on 3-comp sink hangs below rim.
- Facility/Equipment Requirements
- Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
Friers, pizza oven, grill and pizza screens are dirty, need cleaned.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Need screen on back screen door, if main door kept open.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Floors, walls, ceiling and attached equipment are dirty, need cleaned.
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12/3/2009 | Routine |
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