- Cleaning of maintenance tools and mop water disposal
Observation: standing soiled mop water in mop bucket by utility sink.
- Storage and maintenance of wet and dry wiping cloths
Observation: multiple piles of wet wiping cloths in utility sink and in warewashing sink.
- Employee medicine - labeling and storage
Observation: Bottle of acetaminophen in kitchen area. corrected by removal.
- Poisonous or toxic materials used and applied
Observation: bottle of Hot Shot pest control in kitchen area. corrected by removal.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no date mark on cut lettuce or chili in reach in cooler. Corrected by disposal.
- Foods are cooled using appropriate methods
Observation: cooked and reheated foods not cooled using appropriate methods. discussed with owner and issued guidance documents.
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Observation: no proof or documentation of non-public water sampling in establishment.
- Maintaining premises free of litter and unnecessary equipment
Observation: excess clutter and old unused equipment in kitchen area.
- Cleanability of floors, walls, and ceilings
Observation: cardboard used as flooring in kitchen under prep table and under fryers as grease catcher.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Eating, drinking, or using tobacco
Observation: employee bottle of coke sitting in kitchen prep area. corrected by disposal.
- Cleaning of cooking and baking equipment
Observation: grill, oven, and inside of microwave in kitchen area not clean to sight
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation: detergent-sanitizer is not being utilized in two-compartment sink.
- Cutting surfaces maintained
Observation: cutting board on sandwich make table scoured and in disrepair.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: food debris and grease buildup on floors in kitchen and underneath cooking equipment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: multiple food contact surfaces in kitchen area not clean to sight or touch, such as cutting boards, utensils for flipping burgers.
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02/12/2016 | Regular |
Restaurant representatives - add corrected or new information about Mt. Crescent Ski Area, 17026 Snowhill Ln, Honey Creek, IA 51542 »