Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Fan not clean in the kitchen.
Using a handwashing sink- operation and maintenance Observation: The hand sink is blocked by the garbage and a shelf.
Posting inspection reports Observation: The most recent inspection is not posted in the view of the public.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Ice machine not clean to sight or touch.
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: The facility does not have a Sick Policy.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a CFPM.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Pre-cooked eggs not date marked in the make-table.
Storage of clean equipment and utensils Observation: The equipment drying on the table next to the hand sink is exposed to splashing.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Foods in both hot hold cabinets range from 88 degrees to 114 degrees. Foods were immediately heated to 135 degrees.
06/16/2015
Regular
No violation noted during this evaluation.
10/27/2014
Follow Up LOC
equipment food contact surfaces and utensils clean to sight and touch. Observation: Observed food contact surfaces (cappucino machine, ice machine, utensil containers, and coffee grinder) not clean to sight or touch.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Observed non-food contact surfaces (microwave, oven, and shelves) not clean.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Observed the facility does not have a tip sensitive thermometer.
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