- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment must have CFPM within 4 months.
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02/23/2016 | Physical Recheck |
- Outer openings are protected
Observation: Visible daylight coming through back door.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped probe type thermometer that measures hot and cold on premise at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food protection manager has moved approximately 4 months ago and is no longer on site. Must replace this person within 6 months of leaving.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Sanitizer didn't register on test strip at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Water at handsink does not flow - faucet is plugged. Women's hand sink does not have hot water.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for measuring sanitizer in dish machine.
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02/16/2016 | Pre Opening |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Roaster of leftovers in walk in cooler without date mark. Discarded at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Back dish room needs organized.
- Food storage - preventing contamination from the premises
Observation: Inside of reach in freezer is has frost buildup impeding on the space for food storage.
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04/02/2015 | Regular |
- Sanitization methods - hot water, chemical
Observation: Sanitizer in dish machine wasn't registering on test strip.
- Cleanability of floors, walls, and ceilings
Observation: Flooring in dish machine room is not easily cleanable.
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10/31/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about The Junkyard Bar & Grill, 322 Front St, Barnum, IA 50518 »