- When to wash
Observation: Placed raw hamburger patties on grill, preceded to handle other items without washing hands and changing gloves, discussed at time of inspection, recommended using tongs for dispensing raw hamburgers.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: No vent over stop top - EXISTING
- Food employees hair is effectively restrained
Observation: Upon arrival, hair not was restrained in kitchen, restrained at time of inspection.
|
02/11/2016 | Regular |
- Mechanical ventilation
Observation: No hood over stove - existing
- Equipment location, installation, repair, and adjustment
Observation: Sink leaking.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed mouse droppings.
- Service sink required
Observation: NO mop sink.
- Storage of clean equipment and utensils
Observation: Storing coffee cups in cardboard box.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
|
06/16/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
07/30/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer *.
- Service sink required
No mop sink - existing.
- Poisonous or toxic materials used and applied
Sanitizer too strong in bucket used for sanitizing cups & utensils *.
- Designated areas for employees
use of designated areas by employees
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
No hood over stove - existing.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working container of coleslaw with an experiation date of 7/29/13 *.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meats not marked with date packaged opened *.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw hamburger stored with lettuce and cheese slices
- Duties of PIC
Staff not familiar with reportable diseases *.
|
07/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Wade's, 2769 Hwy 69, Weldon, IA 50264 »