Storage of clean equipment and utensils Observation: Silverwear stored with the lip-contact surface exposed. Corrected by inverting the lip-contact surface.
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: Observed 3 fridges without thermometers.
Drying mops Observation: Used mop stored in dirty water.
Sanitizers Observation: Bleach sanitizer solution below required level. Corrected by dumping the sanitizer and making a new batch.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw hamburger stored above ready-to-eat foods in the fridge. Corrected by placing the hamburgers on the bottom shelf.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have bleach test strips. The test strips are currently on order.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The microwave is not clean.
06/10/2015
Regular
Light bulbs, protective shielding
Food employees hair is effectively restrained Food workers must properly restrain their hair.
Reportable symptoms, diagnosis, past illness, and history of exposure. Food employees must read and sign Food Employee Reporting Agreement, and forms must be kept on file. Corrected at time of inspection
Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device Dishmachine pressure gauge must be visible.
Material characteristics of non-food contact surfaces Shelving beneath fryers must be smooth and easily cleanable (aluminum foil is not approved shelf-lining material)
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