- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build-up on surfaces of fryers and cooking equipment.
- Eating, drinking, or using tobacco
Observation: Uncovered employee drinks in food prep. Kitchen staff discarded drinks, moved drinks to appropriate location.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build-up on walls and floors behind fryers and cooking equipment.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No records available at time of inspection to confirm that Certified Food Protection Manager is employed at establishment.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Food (small diameter probe) thermometer used by kitchen staff is not able to measure in the required temperature range (~41-165F).
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Debris build-up on hood ventilation filters.
- Sanitization methods - hot water, chemical
Observation: Spray bottle sanitizer concentration tested too high (500+ ppm). Kitchen staff discarded solution and refilled bottle with proper concentration.
- 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 (cooked ground beef 48.6F, deli ham 46.4F) not at proper cold temperature in pizza prep flip-top cooler. Person In Charge voluntarily discarded food
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Plumbing system maintained in good repair
Observation: Plumbing on kitchen handwashing sink is leaking.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips (chlorine, quat) available at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths used on food preparation surfaces are stored on counter between use. Wiping cloth removed from food preparation area.
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02/04/2016 | Regular |
Restaurant representatives - add corrected or new information about Coach's Corner Pub, 749 Mormon Trek Blvd, Iowa City, IA 52246 »