- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stored above open produce in upright refrigerator. Corrected by instructing staff on proper procedures.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls and shelves in ice cream area not clean to sight and touch.
- Using a handwashing sink- operation and maintenance
Observation: Rinsing utensils and dumping ice in hand sink. Corrected by instructing staff on proper procedures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Numerous items in walk-in cooler not date marked
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02/03/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor under equipment, walls behind equipment, and ceiling are soiled.
- When to wash
Observation: Hands not washed after touching face. Correct procedures of when to wash were discussed.
- Physical facilities maintained in good repair
Observation: Kitchen hand sink has a large crack in it. Walk in cooler door handle does not latch, not allowing the cooler door to completely close.
- Storage and maintenance of wet and dry wiping cloths
Observation: Cloths used to clean counters and tables not stored in a sanitizer solution between uses.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces of cooking, storage, prep equipment, and kitchen hand sink are soiled with food debris and grease.
- In-use utensils, between-use storage
Observation: Ice scoop stored with handle in contact with ice.
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02/17/2015 | Regular |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/19/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Service sink required
Establishment does not have a mop sink - upon change of ownership or major remodel one shall be installed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked and prepared foods not marked with date of preparation *
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs sitting directly on cake. Raw shell eggs over hashbrowns in walk-in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Walk-in cooler door does not shut. Refrigerator, freezer, interior of microwave and cabinets are soiled.
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing ham at room temperature.
- Common name-working containers
Chemicals in unlabeled spray bottles.
- In-use utensils, between-use storage
Spoon laying in potato salad *. Spoons/bowls laying in ice cream toppings *. Ice scoop laying in ice *. Bowls laying in sugar.
- Food storage containers identified with common name of food
Flour, sugar in unlabeled containers.
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
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05/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Dairy Barn & Restaurant, 612 Main Hwy 78, Morning Sun, IA 52640 »