- Using a handwashing sink- operation and maintenance
Observation:Observed three scrubbing pads inside handsink, removed, corrected on site.
- Outer openings are protected
Observation:Observed door to pool area open, there is no screen door. Repeat violation. Closed, corrected on site.
- 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:Pizza warmer was at 130 degrees, pizzas were 119 to 121 degrees, warmer turned up to 150 degrees, foods to be used no later than 5 pm. Corrected on site.
- Eating, drinking, or using tobacco
Observation:Observed employee eating while waiting on customers, did not wash hands after eating. Corrected on site.
- Insect control devices are properly designed and installed
Observation:Observed glue fly strips hanging over serving windows, where unprotected food is located. Repeat violation.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Observed rodent droppings and loose bait inside cabinets by handsink. Repeat violation.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Employee stated that utensils and equipment are cleaned and sanitized, but there is no sanitizer in the kitchen.
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08/04/2015 | Regular |
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