- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system. During all future inspections, foods held past 24 hours not date marked will be voluntarily discarded.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach or quat test strips.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non-food contact surfaces, including but not limited to freezer, shelves, counters, stove, not clean.
- Light bulbs, protective shielding
Observation: Light bulbs without protective covering.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink used to store foods and items.
- Physical facilities maintained in good repair
Observation: Walls, ceilings, floors in poor repair.
|
12/17/2015 | Regular |
| No violation noted during this evaluation. | 01/07/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces (shelves) not clean.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink used for trash. Corrected.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Cold hold units without thermometers.
- Food storage containers identified with common name of food
Observation: Foods not properly labeled in the cold hold units.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Physical facilities not maintained clean.
|
12/24/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
06/06/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Exterior walls and roofs provide effective protection
Ceiling has leaked into restrooms and back room. This must be repaired and water removed.
- Food shall be obtained from sources that comply with law
Food held past manufacturer's expiration date must be discarded. (4-25-13) Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be marked with appropriate "consume by date". May keep food 7 days if held at 41 degrees or below
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Laundry facilities
requirement, location, and use
- Sanitization methods - hot water, chemical
Bleach must be mixed 3/4 teaspoon to 1 gallon water.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided.
- equipment food contact surfaces and utensils clean to sight and touch.
Refrigerators must be cleaned. Freezers must be defrosted.
|
05/31/2013 | Routine |
Restaurant representatives - add corrected or new information about J.R.'s, 279 Main St, Melvin, IA 51350 »