- In-use utensils, between-use storage
Observation: Serving utensils are stored in still water at the salad prep. Corrected by turing dipper well on.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Food is not being cooled from 135 to 70 within 2 hours and from 135-41 in 6 hours. Food can be moved to the walk in cooler after it hits 70. Instruction was given on proper cooling with an ice bath.
- Separation from food, equipment, utensils, linens, and single service
Observation:Chemical is stored on shelf over small food prep area, degreaser is stored on side of the ice machine, personal contact solution is stored on a shelf with single serve articles in the back prep area. Corrected by moving.
- Storage of clean linens, single-service, and single use articles
Observation:Single serve plates are stored on the floor in the back storage area. Corrected.
- Storage and maintenance of wet and dry wiping cloths
Observation:Some wiping cloths are not stored in sanitizer.
- Designated areas for employees
use of designated areas by employees
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The facility needs an extensive cleaning.
- Cleanability of floors, walls, and ceilings
Observation:Some tile is broken in the prep area. Standing water on the floor in the small back storage area.
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02/22/2016 | Regular |
- In-use utensils, between-use storage
Observation:Utensils stored in still water. Corrected during this inspection.
- Common name-working containers
Observation:Spray bottles of chemicals are unlabeled in the prep area and in the bar area. Corrected during this inspection.
- Air drying of equipment and utensils
Observation:Wet nesting of dishes and glasses.
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11/05/2015 | Regular |
- In-use utensils, between-use storage
Observation:The ice scoops are stored on top of the ice bin. Dipping utensils in bins of food do not have handles.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:The two door cooler is not holding temp at or below 41. The doors do not appear to be closing tight.
- Cleanability of floors, walls, and ceilings
Observation:Several tiles are broken and or missing in the prep area and have standing water.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:A general cleaning is needed of the prep area floors and under the equipment.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The cart holding clean dishes in the dish wash area needs cleaning.
- Plumbing system maintained in good repair
Observation:The hot water faucet at the hand sink in the salad area is running and will not shut off.
- Handwashing cleanser, availability
Observation:Hand soap dispenser is broken at the hand sink in the salad area, soap does not dispense properly.
- 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:Food in one of the two door coolers is starting to climb up into the danger zone-moved to walk in cooler until repair comes today.
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04/08/2015 | Regular |
- Eating, drinking, or using tobacco
Observation:Open coffee in the prep area. Corrected during this inspection.
- Bare hand contact with ready to eat foods
Observation:Cooked picked up a bun with bare hands. Corrected during this inspection.
- Plumbing system maintained in good repair
Observation:Drains are running slow at the hand sink and appears like the floor drains are also.
- Common name-working containers
Observation:Spray bottle of chemical unlabeled. Corrected during this inspection.
- Posting inspection reports
Observation:Current inspection report was not posted.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Several floor tiles are broken and/or missing, which lets standing water hang around on the floor. The facility needs a set cleaning schedule and employees need to follow the direction given.
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12/11/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Cleaning is needed on the wall off the cooler with meat product.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Soup make earlier in the day was not being cooled properly. Instruction given and corrected on site.
- Miscellaneous sources of contamination
Observation:Breading is being reused without sifting or refrigeration. Buttermilk mixture for breading is not stored on ice or refrigerated. Corrected during this inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The facility needs a general cleaning. Make a master list of cleaning duties for staff. The storage racks in the walk in cooler need cleaning.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dish machine was not sanitizing today. Repair was called and machine was working at the end of this inspection.
- Food employees hair is effectively restrained
Observation:Male employee needs a beard restraint in the prep area
- Food dispensing utensils provided for each container at a customer self service unit
Observation:Cups and bowls are used for dipping food product and do not have a handle. The shelves in the walk in cooler have excessive food built up.
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03/18/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometer is missing in the prep cooler.
- In-use utensils, between-use storage
Utensils are stored in still water at the bar and the serve line.
- Roasts held at a temperature of 130°F or above
One prep cooler was at 66 today. Food was destroyed and/or moved. Repair has been called.
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08/29/2013 | Routine |
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