- Outer openings are protected
Observation: Back screen door has a corner of the screen loose.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Plastic wrap used to cover raw burger patties in contact with lettuce. Affected lettuce and plastic wrap removed from prep table.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exterior surfaces of cooking equipment, storage coolers, and shelving are soiled with food debris.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink in the prep room is not operational due to faulty valves.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Test kit not on site to check sanitizer concentration.
- Package integrity
Observation: Dented can in storage. Removed from storage and discarded.
- Food storage - preventing contamination from the premises
Observation: Cases of food on the floor in the walk in cooler and walk in freezer.
- Multiuse food contact surfaces are cleanable
Observation: Plastic storage bins used in the walk in cooler and salad prep area have melted areas and broken/chipped areas making them difficult to clean.
- Cutting surfaces maintained
Observation: Cutting boards have deep grooves/scratches.
- Storage of clean linens, single-service, and single use articles
Observation: Cases of rolled paper towels stored on the floor.
- In-use utensils, between-use storage
Observation: In use utensils stored in a bucket of cold water (55*F).
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Brisket thawing in cold non-running water.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chafing fuel and butane stored over dry goods. Chemicals moved to lower shelf away from food.
- Eating, drinking, or using tobacco
Observation: Employee beverages over prep areas in kitchen. Corrected on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Warewashing machine did not have a readable sanitizer concentration at the time of inspection. Sanitizer was primed to remove air bubbles until a steady stream of sanitizer was seen. Sanitizer concentration tested within the limits.
- Single use glove use
Observation: Gloves used to place raw beef on flat top also used afterwards to handle lettuce. Lettuce discarded and proper glove use instructed on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling tiles near air vents have a large accumulation of dust.
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07/15/2015 | Non Illness Complaint |
- equipment food contact surfaces and utensils clean to sight and touch.
Tray used to store utensils near the deli slicer is soiled. Tray and utensils were removed to be cleaned and sanitized.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust accumulation on the ceiling vents.
- Eating, drinking, or using tobacco
Open beverage containers in food prep and warewashing areas. Beverages were removed and closed containers will be used in the future.
- Roasts held at a temperature of 130°F or above
Cream cheese being held at room temperature. Cream cheese was discarded of voluntarilly.
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08/28/2013 | Routine |
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