No violation noted during this evaluation. | 09/03/2015 | Non Illness Complaint |
No violation noted during this evaluation. | 04/03/2014 | Follow Up LOC |
- Posting of a valid license
Observation: Expired license posted.
- Hand drying provided
Observation: Papertowel dispenser not working at handwashing sink at dishwashing area.
- Handwashing signage
Observation: Handwashing signs missing at handwashing sinks in kitchen.
- Food storage - preventing contamination from the premises
Observation: Boxes of McChicken stored on floor of walk-in freezer.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths on counter.
- Food employees hair is effectively restrained
Observation: Manager observed handling food on cookline with no hair restraint.
- 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: Mixes stored at 55 degrees F in undercounter cooler by blender. Manager called for repair while on-site.
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04/01/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
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06/13/2013 | Routine |
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/28/2013 | Routine |
- Sanitization methods - hot water, chemical
- Roasts held at a temperature of 130°F or above
Sliced tomatoes, shredded cheese, yogurt temping at 46-48 degrees F in 2 door upright cooler next to ice machine. Egg, sausage mix on prep line at room temperature.
- Handwashing signage
At handwashing sinks by office.
- Air drying of equipment and utensils
Employee observed drying tub with papertowel and then using to prep lettuce salad.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Sliced cheese out at room temperature and not labeled with time as variance requires.
- Food employees hair is effectively restrained
Manager observed handling food with no hair restraint.
- When to wash
Glove change does not replace hand washing. Several employees observed changing gloves without washing hands between.
- Hand and arm jewelry prohibition
Employee observed handling food with watch on.
- Designated areas for employees
use of designated areas by employees
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03/21/2013 | Routine |
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