| No violation noted during this evaluation. | 08/10/2015 | Physical Recheck |
- Hand drying provided
Observation: Paper towels are needed at dishroom handsink. Corrected
- Miscellaneous sources of contamination
Observation: Use ice scoop to dispense ice and not a cup. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fan covers in the walk-in need additional cleaning.
- Common name-working containers
Observation: Bottle was marked Simple Green - manager was not sure if that is what was in the bottle. Container was discarded
- In-use utensils, between-use storage
Observation: Ice scoop was buried in ice machine - store scoop out of the unit or with the handle extended out. Corrected
- 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: In reach under line make table cheese is 48F and lettuce 50F - shall be 41F or below. Potentially hazardous foods shall be moved to another unit until food can be held at the proper temp.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: It does not appear that the thermometer under the line make table is accurate - it reads 37F but lettuce is 50F, cheese is 48F.
- Food storage, prohibited areas
Observation: Do not store buns under handsink. Corrected
|
08/06/2015 | Regular |
- Compliance with submitted HACCP plans and approved variance procedures
Observation: Cheese on line per your procedures shall be time stamped. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Toxic spray bottle found hanging over sweetener. Spray was moved and 1 minute later was back hanging over sweetener. Toxics shall be sep and below food and food contact surfaces. Corrected.
|
02/04/2015 | Regular |
- Hand drying provided
Observation: Paper towels are needed at dishroom handsink. This was noted on the previous inspection. Corrected
- Food storage - preventing contamination from the premises
Observation: Do not store buns under handsink. Buns were moved
- Eating, drinking, or using tobacco
Observation: Employee drink found over food and food prep surfaces. Drink was discarded
|
08/07/2014 | Routine |
| No violation noted during this evaluation. | 03/24/2014 | Physical Recheck |
- Hand drying provided
Observation:Handsink in dishwashing area needs paper towels
- Handwashing cleanser, availability
Observation: Handsink in dishwashing area needs soap
- Bare hand contact with ready to eat foods
Observation:Do not put thumb in ice scoop bowl when dispensing ice
- Using a handwashing sink- operation and maintenance
Observation: Handsink in dishwashing area is not working
- 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: Cut lettuce shall be kept refrigerated at 41F or below. The units that had the spring mix and the shredded lettuce were not refrigerated. Lettuces were moved to refrigerated unit
|
03/19/2014 | Routine |
- Utensils and pressure measuring devices maintained
Plastic ice scoop cracked. Metal scoop to be ordered. Corrected.
|
07/22/2013 | Routine |
- Food employees hair is effectively restrained
Hair shall be properly restrained so it does not move while workiing. Corrected at time of inspection
|
03/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonalds, 621 E Le Claire Rd, Eldridge, IA 52748 »