- Food storage - preventing contamination from the premises
Observation: In the storage closest, there was flour sitting on the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: In general, the floors were soiled. The walls and equpiment at the cookline were soiled.
- Physical facilities maintained in good repair
Observation: The door seals of the standing cooler and make table cooler were in bad repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the standing cooler, there were bottles of salad dressing sitting next to raw eggs. In the make table cooler, there was raw hamburger next to cooked hamburger. Discussed the dangers of cross contamination. Violation was corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Handles and exteriors of equipment were soiled
|
08/17/2015 | Regular |
| No violation noted during this evaluation. | 09/29/2014 | Physical Recheck |
- Storage of clean equipment and utensils
Observation: At the wait-station, there was an uncovered compartmentalized utensil tray with the fork, spoons and knives handles not facing the same direction.
- Sanitization methods - hot water, chemical
Observation: The quaternary sanitizer bucket's concentration was not adequate enough to properly sanitize.
- Food storage - preventing contamination from the premises
Observation: There was a box of cracker crumbs sitting on the storage room closet floor.
- Using a handwashing sink- operation and maintenance
Observation: There were items sitting in both handsinks in the kitchen and at the wait-station area.
- Toilet room
receptacle, enclosed, fixtures clean
- Where to wash
Observation: Employee washed hands at the three compartment sink. - Discussed the importance of washing hands at the handsink with the PIC.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls, ceiling and floor behind and underneath equipment in the kitchen were extremely soiled.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There were not thermometers provided in every cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping rags were laying on countertops and prep area at the kitchen and wait-station.
- 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: The hood filters and hood were heavily soiled.
- Manual warewashing sinks requirements
Observation: The three compartment sink was being improperly used
- Hand drying provided
Observation: There were no paper towels provided at the kitchen hand sink. - COS
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were heavily soiled in the kitchen
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There were raw hamburger and tenderloins sitting above deli meat and hotdogs in the standing cooler. -COS
|
09/12/2014 | Routine |
- Miscellaneous sources of contamination
Observation: There was exposed ceiling insulation above the oven in the kitchen.
- Handwashing signage
Observation: Hand sinks did not have hand wash signage posted.
- Toilet room
receptacle, enclosed, fixtures clean
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw beef next to ready to eat deli meats. Corrected at inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls throughout were soiled.
- Physical facilities maintained in good repair
Observation: The wall near the cook line was in bad repair.
|
03/26/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
10/15/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date marking was not consistent.
- Using a handwashing sink- operation and maintenance
There were items sitting in the kitchen hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat Violations* The standing cooler door seal was in bad repair. There was duct tape used as labels. Wiping cloths not maintained in sanitizer between use, placed on bottom of coolers. Exteriors and handles of equipment were soiled
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
*Repeat Violation* There was not a thermometer provided in all coolers. Not all thermometers were accurate, some were in bad repair.
- Food temperature measuring devices are provided and readily accessible
*Repeat Violation* There was not a thermometer provided in all coolers. Not all thermometers were accurate, some were in bad repair.
- Outer openings are protected
The perimeter around the air conditioning unit was not insect/rodent tight.
- Storage and maintenance of wet and dry wiping cloths
*Repeat Violations* The standing cooler door seal was in bad repair. There was duct tape used as labels. Wiping cloths not maintained in sanitizer between use, placed on bottom of coolers. Exteriors and handles of equipment were soiled
- Single use glove use
Employee dropped single use glove on ground, then put the glove on. There were plastic food containers in bad repair.
- Designated areas for employees
use of designated areas by employees
- Material characteristics of non-food contact surfaces
*Repeat Violations* The standing cooler door seal was in bad repair. There was duct tape used as labels. Wiping cloths not maintained in sanitizer between use, placed on bottom of coolers. Exteriors and handles of equipment were soiled
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
*Repeat Violation* The restrooms did not have covered trashcans. The wall/floors in the kitchen was soiled throughout. Walls are not completely secured to the wall throughout.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood filters were soiled.
- Toilet room
receptacle, enclosed, fixtures clean
- Laundry facilities
requirement, location, and use
|
09/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Apron Strings, 608 S Main St, Mediapolis, IA 52637 »