- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Vent in back kitchen area and in customer service area has some dust build up.
- In-use utensils, between-use storage
Observation: Scoop handles in candy/food in freezer.
- Toilet room
receptacle, enclosed, fixtures clean
- Use of absorbent materials on floors
Observation: Cardboard lining floor of walk-in freezer.
- Protecting food from environmental contamination
Observation: Boxes of fries and orange juice stored on floor of walk-in freezer.
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09/09/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
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07/10/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet. Corrected at time of inspection
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees -handwashing sink out of order by cookline.
- When to wash
Glove change does not replace hand washing
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Mold growth present on buns. Discarded while on-site
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07/02/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Mold growth present on buns. Discarded while on-site
- When to wash
Glove change does not replace hand washing
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hand sink not equipped to provide 100 degree water through a mixing valve or combination faucet. Corrected at time of inspection
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees -handwashing sink out of order by cookline.
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07/02/2013 | Routine |
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