- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Large accumulation of dead insects in the light fixtures in the kitchen.
- 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: Sliced tomatoes with a temperature of 54*. Tomatoes discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior surfaces of cupboards soiled.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit to check sanitizer concentration.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall behind cooking equipment soiled with dust and grease. Ceiling tiles and vents have large accumulation of dust.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Diced melon dated 9/3 found in the cooler. Melon discarded.
- Food is properly labeled
Observation: Foods prepared on site and held in the deli case not labeled with ingredients and weight.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer solution between uses.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups stored under beverage damages/returns.
- Posting inspection reports
Observation: Most current inspection report not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored over cheese. Eggs moved to lower shelf.
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09/11/2015 | Regular |
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