No violation noted during this evaluation. | 01/18/2016 | Follow Up LOC |
- Cutting surfaces maintained
Observation: Large wooden cutting board in baking area had multiple large cracks and is no longer easily cleanable
- Sanitization methods - hot water, chemical
Observation: Large mechanical warewashing machine did not reach proper temperature of 165* for hot water sensitization
|
01/13/2016 | Regular |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dishwasher was not making minimum sanitizing temp, maint was contacted and unit was ran again and made temperature
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Sliced chicken dated 2-19 was discarded at time of inspection
|
03/02/2015 | Regular |
No violation noted during this evaluation. | 04/15/2014 | Routine |
- Foods are cooled using appropriate methods
Ingredients for steak salad walk-in cooler #1 at 85F 3pm, product placed in cooler at 1230 -product was separated into 2 pans with additional ice in tray below / it is alright to keep foods uncovered when cooling as long as there is no potential for drip contamination-corrected on site
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Reach in cooler #3, Line B vending cooler thermometer inside is broken
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-Bakery prep area open drink on food prep counter
- equipment food contact surfaces and utensils clean to sight and touch.
Floor fan in front of Bakery dishwasher needs cleaned
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Ingredients for steak salad walk-in cooler #1 at 85F 3pm, product placed in cooler at 1230 -product was separated into 2 pans with additional ice in tray below / it is alright to keep foods uncovered when cooling as long as there is no potential for drip contamination-corrected on site
|
11/05/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Globe Slicer back side of blade had had build up -discussed with mgr
|
03/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Knapp-Storms Hall, Storms St, Ames, IA 50014 »