- Established procedures for responding to vomiting and diarrheal events
Observation: No required written procedures for clean up of vomiting and diarrhea. Provided guidance document during inspection.
- Sanitizers
Observation: Sanitizer measured 500 ppm. Staff remixed to proper concentration.
- Common name-working containers
Observation: Unlabeled bottle in the kitchen. Staff labeled during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Hot dogs in prep cooler are not date marked for keeping over 24 hours. Staff dated during inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in small fridge in front of cash register.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Facility unable to provide verifiable employee health policy. Provided Form 1B
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02/19/2016 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Posting inspection reports
Observation:Post current inspection report
- 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:Place air thermometers in all cold hold units that contain food items that must be refrigerated
|
11/14/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Thoroughly clean all surfaces in walk in cooler. Cover wooden areas in walk in cooler with a smooth, non-absorbent, easy to clean surface.
- Material characteristics of non-food contact surfaces
Thoroughly clean all surfaces in walk in cooler. Cover wooden areas in walk in cooler with a smooth, non-absorbent, easy to clean surface.
- 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
Provide ventilation in the restroom
- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
- Food temperature measuring devices are provided and readily accessible
Thermometer not visible
|
12/05/2013 | Routine |
- Material characteristics of non-food contact surfaces
Thoroughly clean all surfaces in walk in cooler. Cover wooden areas in walk in cooler with a smooth, non-absorbent, easy to clean surface.
- equipment food contact surfaces and utensils clean to sight and touch.
Thoroughly clean all surfaces in walk in cooler. Cover wooden areas in walk in cooler with a smooth, non-absorbent, easy to clean surface.
- Food temperature measuring devices are provided and readily accessible
Thermometer not visible
- 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
Provide ventilation in the restroom
- Hand drying provided
- Toilet room
receptacle, enclosed, fixtures clean
|
12/05/2013 | Routine |
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