Eagles Trace Retd. Comm. -Waterloo Restaurant

Ice dispensing. ice for consumer use shall be dispensed only by employees with scoops, tongs, or other ice self-dispensing utensils or through automatic service, ice dispensing equipment. (corrected on site)

Materials; general. all equipment and utensils not maintained in good repair.

Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.

Containers. soiled receptacle/ waste handling unit for refuse / recyclables / returnables not cleaned at a frequency necessary to prevent development of a buildup of soil / to prevent becoming attractants for insects / rodents.

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

Utility line/duct installation. exposed utility service lines and pipes not installed in a way that does not obstruct or prevent cleaning of the walls and ceilings. utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings in those areas listed in subsection (b) of this section. service lines behind counters used only for beverage preparation may be exposed on the inside counter walls if necessary for service and if kept to a minimum. if exposed in rooms or areas allowed in subsection (c) of this section, air conditioning / ventilation / heating ducts shall be of smooth rigid metal and designed with a circular cross-section.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized. (corrected on site)

Testing of the final rinse temperature not done by means of an irreversible registering temperature indicator or heat sensitive indicating paper traveling through the final rinse chamber in the same manner as equipment and utensils, at the dish level during a normal rinse cycle.

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.

Refrigerated storage. frozen food not kept frozen. (corrected on site)

General. using shipping containers / milk / produce crates as storage racks / support shelves.

Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.