No violation noted during this evaluation. | 12/29/2015 | Follow Up RCP |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Salads prepared on site not date marked. Working packages of deli meats not date marked.
- Handwashing aides and devices, use restrictions
Observation: Measuring cup in hand sink.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer
|
12/15/2015 | Regular |
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
11/12/2013 | Routine |
- Dispensing of single-service and single-use articles
Not dispensing plastic utensils by handle.
- Roasts held at a temperature of 130°F or above
Butter & cream cheese out at room temperature. Cupcakes with butter & cream cheese frosting out at room temperature.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Improper date marking, dating ready to eat foods for 8 days. Not dating RTE food when removed from freezer.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Not familiar with reportable diseases *.
- Foods are cooled using appropriate methods
Improper cooling methods, placing deep container of hot soup, tightly covered, into refrigerator to cool.
- Miscellaneous sources of contamination
Self service sugar in bowl, no barrier. Griddle sitting directly next to handsink.
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Self service sugar in bowl, no barrier. Griddle sitting directly next to handsink.
|
10/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Artistry House On Jackson, 206 S Jackson, Osceola, IA 50213 »