- Drying mops
Observation: Mop sitting in soiled water in the mop bucket.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Soup held in hot holding unit at 131*. Soup was reheated to above 165* and placed back in hot holding unit. Covers were placed on soups to hold heat better.
- Equipment location, installation, repair, and adjustment
Observation: Ice cream dipper well not working properly. Maintenance will check plumbing.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Indoor and outdoor surfaces
Observation: Paint in the cook line area is peeling from the ceiling making it hard to clean.
- Separation from food, equipment, utensils, linens, and single service
Observation: Bucket of sanitizer stored next to clean dishware and food items. Sanitzer bucket moved.
- In-use utensils, between-use storage
Observation: Utensils for sandwiches, ice cream, and pies stored in sanitizer solution between uses. Utensils removed from sanitizer and proper storage in between use discussed.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Large collection of moisture in the second walk in cooler. Accumulations of dust on the ceilings in the walk in coolers and by the vents in the kitchen ceiling.
- Cutting surfaces maintained
Observation: Cutting boards on the prep tables are worn.
- Physical facilities maintained in good repair
Observation: Holes in the ceiling of the utensil/single use storage area. Metal section of walk in cooler two is damaged exposing the wood.
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06/15/2015 | Regular |
- Food storage - preventing contamination from the premises
Pies stored to cool under the warewashing area. Pies were voluntarily discarded. Box of frozen chili thawing in the walk in cooler was dripping into containers of unknown product. Unknown product was discarded. Pies cooling underneath a vent with a large accumulation of dust. Scoops with handles not used to dispense cherries, flour, and sugar (REPEAT VIOLATION).
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust accumulation on the vents in the warewashing area and walk in refrigeration uniits (REPEAT VIOLATION).
- Bare hand contact with ready to eat foods
Incidental bare hand contact with fruit salad. Employee was scooping fruit into a small bowl with a serving spoon when bare hand contact occured. Gloves were placed at the station and will be used.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
General cleanliness of the establishment needs attention, particularly in the walk in coolers, freezer, underneath and around equipment.
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine is soiled and has been taken offline until it can be cleaned.
- Air drying of equipment and utensils
Utensils not being adequately air dried. Utensils were removed storage to be completely air dried (REPEAT VIOLATION).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date marking is not being done.
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07/17/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/17/2013 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Stored frozen foods shall be maintained frozen
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03/27/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Temperatures of sliced & diced tomatoes and cut fruit in refrigerated salad prep. table were 59-60 degrees.
- Food storage - preventing contamination from the premises
There were a few food items stored on the floor in the walk-in freezer.
- Laundry facilities
requirement, location, and use
- Linens- cleaning and storage
Container used to store utensils near dish machine area needs cleaning
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor and fan covers in walk-in cooler need cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Underside of lid for salad prep. cooler shall be securely attached
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03/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn #110328, 1710 Lincoln Way, Clinton, IA 52732 »