- In-use utensils, between-use storage
Observation: Scoops without handles stored in the dry goods containers.
- Material characteristics of non-food contact surfaces
Observation: Cabinets above the 3-compartment sink is made of wood and is no longer smooth and easily cleanable.
- Food storage - preventing contamination from the premises
Observation: Food stored in the freezer doors without protection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained in good repair
Observation: Ceiling in the back room and floors in poor repair.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Butter knife held at room temperature (stored in butter) for longer than 4 hours used to butter foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in the fridges not date marked. During future inspections, if foods are not date marked they will be voluntarily discarded.
- 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: Butter held at room temperature temped at 67 degrees. Butter was voluntarily discarded.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The 3-compartment sink in the bar kitchen is also used as a hand sink. While employees are cooking in the kitchen the 3-compartment sink is also being used at the same time. The 3-compartment sink is not free for use as a hand sink at the time it is necessary.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, including but not limited to equipment handles, not clean.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridges without thermometers.
- Food employees hair is effectively restrained
Observation: Employee put gloves on and then touched their hair and continued to cook with the same gloves on. Employee does not have a hair restraint.
- Foods are cooled using appropriate methods
Observation: Cooling foods in large batches in plastic containers.
- Single use glove use
Observation: Observed employee put gloves on and then touch her hair and continue to cook with the same gloves on.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Foods in the fridge, roast and au juice, not cooled to 70 degrees within 2 hours. After almost 2 hours, au juice is still 120 degrees and the roast is temped at 100 degrees. The au juice was voluntarily discarded and the roast was placed in the freezer.
- Sanitizers
Observation: Sanitizer in the bottle and 3-compartment sink below required level. Corrected by mixing a new batch of sanitizer solution.
- Hand drying provided
Observation: The hand sink in the front kitchen and the back kitchen do not have paper towels.
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02/18/2016 | Regular |
Restaurant representatives - add corrected or new information about The Bucksaw Ii, 408 Main St, Little Rock, IA 51243 »