- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener not clean to sight or touch. Can opener was cleaned by employee during inspection.
- In-use utensils, between-use storage
Observation: Chili utensil not stored in product but in separate container. Utensil to be stored in product or cleaned or changed out every 4 hours.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Toaster with debris build up on the outside and in the bottom
- Food storage - preventing contamination from the premises
Observation: Hamburger pucks stored on the floor in the walk-in freezer.
- Storage of clean linens, single-service, and single use articles
Observation: Single service boxes not stored inverted. Boxes were stored inverted during inspection.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled utensil bin with food debris build up in the bottom.
- Storage and maintenance of wet and dry wiping cloths
Observation: Mop stored in mop water. Mop to be stored outside of water when not in use.
- Light bulbs, protective shielding
Observation: No light protective shield cover over light in walk-in freezer.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No fine tip probe thermometer on site to take internal cooking temps.
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02/23/2016 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths to be stored in sanitizer solution when not in use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Underside of the ice cream machines with buildup, mixing machines. Racks in walk in with debris.
- In-use utensils, between-use storage
Observation:Utensils to be stored in product or washed and sanitized properly.
- Cutting surfaces maintained
Observation:Cutting board in prep table in poor condition.
- Storage of clean linens, single-service, and single use articles
Observation:Single use/ to go boxes to be stored upside down, in prep area.
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02/24/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:debris and food items along floor under equipment and along walls in dining and in kitchen
- Package integrity
Observation:Can on rack with broken seal, dripping on cans stored below, disposed of can
- 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:deli meats in prep cooler not being held below 41, disposed of items, need plan to correct problem
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:tip sensitive thermometer required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:underside of mixing machines with buildup, underside of ice bin lid not clean, bottom shelf and doors of coolers with debris, handles and hinges of equipment with debris
- 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:employee health reporting policy to be in place
- Dispensing of single-service and single-use articles
Observation:All single service items to be inverted during storage
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03/11/2014 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
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03/28/2013 | Routine |
- Food temperature measuring device construction
tip sensitive thermometer needed for thin foods
- Private homes
Walls in poor repair Ceiling soiled in kitchen
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- In-use utensils, between-use storage
utensil containers with debris, different cleaning schedule needed, plastics with cracks and gaps to be removed from service, cannot be sanitized properly, utensils to be stored in product or cleaned and sanitized after use
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use, door gaskets and handles with debris and buildup, debris on shelving
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03/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Milford Dairy Queen, 1606 Okoboji Ave, Milford, IA 51351 »