- Miscellaneous sources of contamination
Observation: Ice scoop handles laying in all ice bins and ice machine.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor under equipment in wait station soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat stored on top of vegetables in walk-in cooler, relocated at time of inspection.
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles
- Handwashing aides and devices, use restrictions
Observation: Plastic bucket in hand sink (picture attached)
- Eating, drinking, or using tobacco
Observation: Open drinks in kitchen.
- Outer openings are protected
Observation: Back door propped open.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored next to food slicer and on top of ice machine. Relocated at time of inspection.
- 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 country gravy past expiration dates (4/21/15 & 5/1/15) in walk-in cooler. Disposed of at time of inspection.
- 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: Cooked mushrooms in steam table at 107 degrees, removed and reheated at time of inspection.
- Physical facilities maintained in good repair
Observation: Floor under ware washing area in bad repair. Floor in bar area in bad repair.
- Ice used as exterior coolant not used as a food
Observation: Open bottle of ginger beer (used as ingredients in mixed drinks) stored in ice used in drinks.
- 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: House made dressings 57.5 degrees, sour cream in wait station reach-in at 65 degrees, removed at time of inspection. Will not use until operating correctly.
- Material characteristics of non-food contact surfaces
Observation: Using cardboard box to store cheese sticks prepared on site, switched to metal pan and time of inspection.
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05/05/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: Upon arrival, observed open drinks.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: nacho/potato chip buckets soiled. Slicer soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors soiled in wait station, store room and kitchen. Especially under and behind equipment.
- 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: Chili in steam table at 119 degrees, removed to be reheated at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of cooked brisket with expiration date of 4/28/14. Working containers of spinach dip with an expiration date of 04/14/14 - will dispose of.
- Physical facilities maintained in good repair
Observation: Floor tile around warewashing machine in bad repair.
- Cleaning of cooking and baking equipment
Observation: Interior of microwave heavily soiled.
- Air drying of equipment and utensils
Observation: "Wet stacking" glasses.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- Food storage - preventing contamination from the premises
Observation: Onions on floor in walk-in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have test strips for checking concentration of sanitizing solution.
- Material characteristics of non-food contact surfaces
Observation: Using garbage bags to store and transport cooked wings to other store.
- Established procedures for responding to vomiting and diarrheal events
Observation: will submit
- When to wash
Observation: Not washing hands prior to putting on gloves to handle food.
- Outer openings are protected
Observation: Back door in kitchen propped open.
- Common name-working containers
Observation: Chemicals in unlabeled containers.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Wing sauce buckets washed at the beginning of the day. Discussed proper cleaning and sanitizing of food contact surfaces.
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05/05/2014 | Routine |
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