- Storage or display of food in contact with water or ice
Observation: Chest freezers have excessive ice build up. Food items can not be stored in contact with ice or water. Defrost as often as necessary to keep clean.
- Cleanability of floors, walls, and ceilings
Observation: Several areas of the establishment have unsealed sheet rock, studs or cove base. These areas include but are not limited too: The back door entrance area, the Ice cream machine area,and the missing stainless steel around and behind the sink in the kitchen. All floors walls and ceilings must be smooth easily cleanable and non absorbent.
- Food storage containers identified with common name of food
Observation: Several containers of RTE foods not labeled with proper name of contents. All working containers must be labeled with proper name of contents.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hood above grill excessively soiled. All surfaces should be clean to sight and touch. Clean as often as necessary to keep clean.
- Established procedures for responding to vomiting and diarrheal events
Observation: There is currently no written procedure for the cleanup of a vomiting or diarrheal event. There must be a standard procedure for the proper clean up of a vomiting or diahreal event to prevent further contamination or the spreading of illness.
- Toilet room
receptacle, enclosed, fixtures clean
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Currently jim is not sure if his co owner has taken the class. Must provide proof of certification
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05/27/2015 | Regular |
- Cleaning of cooking and baking equipment
Observation: Top of the inside of microwave has food buildup. Clean more frequently to prevent contamination. Correct at time of inspection.
- 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: Several food on salad bar were temped between 45 -50*F. Ensure to surround containers in salad bar with ice not just on below. Surrounding will help maintain food 41*F or below in all parts of container. Do not to too much food at once time. REPEAT VIOLATION. Corrected at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The bottom of reach-in cooler has food debris in kitchen. Clean as needed. Correct at time of inspection.
- Toilet room
receptacle, enclosed, fixtures clean
- Equipment location, installation, repair, and adjustment
Observation: Chest freezer has damaged lid. Must replace a new lid.
- Cleanability of floors, walls, and ceilings
Observation: 1)Finish flooring near salad bar. 2)Seal all areas were wall board (dry wall) is exposed (back door near restrooms) 3) Add trim or cove base for hallway near restrooms. The owner is working on it.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw bacon were stored above ready-to-eat food in walk-in cooler. Food must be stored by the cook temperature: Higher cook temp items must be stored on the lower shelf. Correct at time of inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Dust buildup on the side of hood. Clean more frequently to prevent contamination. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Observation:Duct tape use for repair in several areas in kitchen. Duct tape is not cleanable material. Must repair properly.
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04/18/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Ensure to use food grade sanitizer (bleach-water 50-100ppm) on food contact surfaces in kitchen area (counters, grills, oven, etc). Soap will not adequately sanitize.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Hard maple cutting boards are scored. Resurface and seal (ex. mineral oil) or reaplce to ensure surface is smooth and easily cleanable. 2) Toaster had debris build-up 3) Can opener has build-up. Clean food contact more frequently to prevent contamination. --1) Provide cover for condenser unit for pop reach-in pop cooler to prevent dust build-up and help maintain in good working order. 2) Clean door tracks of reach-in pop cooler in bar area. 3) Clean around large kitchen equipment (grill, fryer, etc)
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Cutting surfaces maintained
1) Hard maple cutting boards are scored. Resurface and seal (ex. mineral oil) or reaplce to ensure surface is smooth and easily cleanable. 2) Toaster had debris build-up 3) Can opener has build-up. Clean food contact more frequently to prevent contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw chicken and raw eggs stored above vegetables and bread. Must store all raw meats including eggs below ready to eat foods (items that will not be cooked again and ready for service). Raw chicken on bottom shelf, beef, fish, then ready-to-eat foods on top shelf. CORRECTED ON SITE.
- Cleanability of floors, walls, and ceilings
1) Seal all areas were wall board (dry wall) is exposed (icecream area, back door near restrooms) 2) Paint or seal with clear varnish at least 2 coats to make surface non-absorbent and easily clenable for ice cream support beams 3) Finish flooring near salad bar 4) Add trim or cove base for hallway near restooms and kitchen area n 4) Seal or paint screen door near food storage area in back. 5) Resurface wood with 2 coats of clear varnish or light colored paint behind bar counter area 6) All kitchen walls are no longer cleanable. Resurface with a smooth, non-absorbent, and easily cleanable.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Hood ventilation system is not adequately venting heat and heavy grease build-up on wall under hood. Clean area more frequently. Must provide proper hood ventilation.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood ventilation system is not adequately venting heat and heavy grease build-up on wall under hood. Clean area more frequently. Must provide proper hood ventilation.
- Miscellaneous sources of contamination
Box of potatoes stored under coat rack in hallway near kitchen. Move potatoes away form personal sotrage areas to prevnt food contamination.
- Roasts held at a temperature of 130°F or above
Ensure to surround containers in salad bar with ice not just on below. Surrounding will help maintain food 41 degrees or below in all parts of containers. CORRECTED ON SITE.
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08/28/2013 | Routine |
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