- Food employees hair is effectively restrained
Observation: Staff handling food items must wear an effective hair restraint (ex. hat, hair net, visor). Repeat violation.
- Cleaning of cooking and baking equipment
Observation: Food build-up inside microwave and ovens. Clean more frequently.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean grease build-up on wall in back room behind old fryer.
- Sanitization methods - hot water, chemical
Observation: 1) No sanitizer was available during inspection. Facility has quat and bleach, but no solution was being used. 2) # compartment sink was not set up correctly. Had only wash and rinse, not using sanitizer. MUST 1) WASH 2) RINSE THEN 3) SANITIZE for proper ware washing. MUST USE FOOD GRADE SANITIZER SOLUTION TO PROPERLY CLEAN ALL FOOD CONTACT SURFACES INCLUDING COUNTERS, CUTTING BOARDS, UTENSILS, AND EQUIPMENT.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Currently not date marking any food items. Must date mark potentially hazardous foods (ex. dairy, cooked meats, cooked pasta, cut melon, etc) if not used within 24 hours of preparation or opening of package. Have 7 days from date mark to use or discard product. REPEAT VIOLATION.
- Food storage containers identified with common name of food
Observation: Storage containers for flour and cornmeal not labeled. Must label working containers with common name of food item for easy identification. REPEAT VIOLATION.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Cartons of eggs stored above ready-to-eat foods in fridge in back room. Must stored raw eggs below any ready-to-eat foods to prevent cross-contamination.
- Maintaining premises free of litter and unnecessary equipment
Observation: Remove old fryer if no longer in use. Repeat violation.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Missing test strips for bleach water solution. Provide test strips to ensure bleach water sanitizer is maintain 50-100ppm. Quat sanitizer maintained 200ppm. Repeat violation.
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08/26/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean back wall in back room behind old fryer. 2) Clean under large oven and grill in kitchen area.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Food debris on back of meat slicer 2) Clean grease build-up on he sides and under fyer in kitchen area. Clean all food contact surfaces frequently to prevent contamination.
- Outer openings are protected
Provide self-closure on back door to prevent pest entry into facility.
- Food storage containers identified with common name of food
2 working containers of white owders are not label. Must label containers with common name of food item to make easily identifiable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
No dating marking of potentially hazardous foods. Must date mark cooked meats, homemade salads, milk, soups, etc if not used within 24 hours of food preparation or opening of container/package. Have 7 days from date mark to use or discard product.
- Cleanability of floors, walls, and ceilings
1) A few pieces of cracked tile in kitchen area. Replace to make surface smooth and easily cleanable. 2) Provide end caps for light shielded lights in back room to prevent broken glass contamination. 3) Provide self-closure on restroom door.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test stips to test bleach-water soution. Maintain bleach-water sanitizer 50-100ppm for food grade concentration.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean greases from hood vents in main kitchen area.
- Toilet room
receptacle, enclosed, fixtures clean
- Food employees hair is effectively restrained
Wear an effective hair restraint when handling foods. Ex. hat, hair net, visor, or bandana to prevent hair contamination.
- Light bulbs, protective shielding
1) A few pieces of cracked tile in kitchen area. Replace to make surface smooth and easily cleanable. 2) Provide end caps for light shielded lights in back room to prevent broken glass contamination. 3) Provide self-closure on restroom door.
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12/18/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Milk, egg batter, cooked meats, cut tomato were not date marked. Must date mark potentially hazardous food if not used within 24 hours after opening/preparation. Have 7 days from date mark to use or discard. Corrected with education.
- Test kit provided and used to measure sanitizing solution concentration
Provide quat test strips for sanitizer. Quat sanitizer must be maintained at 200ppm. REPEAT
- Food storage - preventing contamination from the premises
Several lower storage shelfs sitting directly on floor in back room. Must provide shelving that maintains at least 6 inches off the floor for easy cleaning and food protection.
- Toilet room
receptacle, enclosed, fixtures clean
- Light bulbs, protective shielding
1) Provide end caps for light shields on lights in back room. 2) Provide a self- door closure or self closing hinges for restroom. REPEAT
- equipment food contact surfaces and utensils clean to sight and touch.
1) Clean bottom cupboards and shelving in front server area near coffee machine. 2) Grease around fryers. Clean --Food debris 1) Inside microwave on top 2) Flour sifter 3) Oven handles. Clean to prevent food build-up and contamination.
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06/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Onslow Cafe Aunt B's, 102 S Main, Onslow, IA 52321 »