- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Area around pop machine needs to be cleaned.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fans in walkin cooler need to be cleaned.
- Physical facilities maintained in good repair
Observation: Ceiling tiles will need to be replaced, specifically over any food contact surfaces.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not fully cleaned. Need to get top, inside of ice machine.
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03/06/2014 | Physical Recheck |
- Handwashing signage
Observation: Need handwash signs. Supplied handwash signs.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Facility does not appear to be using sanitizer.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine needs to be cleaned. --Observation: Microwave needs replaced by prep cooler. The inside roof of the microwave is falling apart.
- Cutting surfaces maintained
Observation: Cutting board needs replaced or resurfaced.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Area around pop machine needs to be cleaned.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Need test strips for testing sanitizer concentration.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fans in walkin cooler need cleaned.
- Physical facilities maintained in good repair
Observation: Ceiling tiles need to be replaced. --Observation: Walls in kitchen area need to be smooth and easily cleanable, possibly painted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Any prepared item in walkin cooler kept longer than 24 hours needs to be date marked and kept no longer than 7 days.
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02/18/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
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04/04/2013 | Routine |
- Handwashing signage
- Test kit provided and used to measure sanitizing solution concentration
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer to sanitize food contact surfaces or utensils.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent/fans need cleaned in walk-in cooler.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Where to wash
Handwash sink in kitchen cluttered and not being used. Employees have to go to bathroom in order to wash hands before making a sandwhich.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- equipment food contact surfaces and utensils clean to sight and touch.
Cutting board needs replaced at sandwhich prep table. Microwave oven and ice machine need cleaned. --Around cappuccino machine, behind pop nozzles, and behind tea/lemonade machine need cleaned. Seals on sandwhich prep cooler need replaced or repaired.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cutting surfaces maintained
Cutting board needs replaced at sandwhich prep table. Microwave oven and ice machine need cleaned.
- Using a handwashing sink- operation and maintenance
Handwashing sink in kitchen not available for handwashing.
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03/19/2013 | Routine |
- Where to wash
Handwash sink in kitchen cluttered and not being used. Employees have to go to bathroom in order to wash hands before making a sandwhich.
- Test kit provided and used to measure sanitizing solution concentration
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
Around cappuccino machine, behind pop nozzles, and behind tea/lemonade machine need cleaned. Seals on sandwhich prep cooler need replaced or repaired. --Cutting board needs replaced at sandwhich prep table. Microwave oven and ice machine need cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer to sanitize food contact surfaces or utensils.
- Handwashing signage
- Cutting surfaces maintained
Cutting board needs replaced at sandwhich prep table. Microwave oven and ice machine need cleaned.
- Using a handwashing sink- operation and maintenance
Handwashing sink in kitchen not available for handwashing.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent/fans need cleaned in walk-in cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Self-draining equipment including
sinks, drainboards, and equipment compartments
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03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about The Mini Mart, 130 3rd Street S E, Hopkinton, IA 52237 »