Best Western X-Roads- Springfield Hosp., 2216 27th Ave, Council Bluffs, IA 51501 - inspection findings and violations

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Business Info

Name: BEST WESTERN X-ROADS- SPRINGFIELD HOSP.
Address: 2216 27th Ave, Council Bluffs, IA 51501
Phone: (712)322-3150
Total inspections: 4
Last inspection: 04/14/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 04/14/2015Follow Up LOC
  • 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: Liquid eggs were being prepared in a bag, not cooled properly, before refrigerating and used the next day. Corrected on site.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: No test kit available to measure strength of sanitizers in kitchen sink and red bucket.
  • 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: Milk was 44.8F
  • 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: No thermometers in coolers and freezers.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: No sanitizer being used in 3 compartment sink. Corrected on site.
  • Handwashing signage
    Observation: No handwash sign at serving station handsink. Corrected
  • Hand drying provided
    Observation: No paper towels in paper towel holder in kitchen and serving station.
  • Posting inspection reports
    Observation: Most recent inspection report not posted in public eye so that they may read report.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: No certified food protection manager (CFPM) at establishment. Must be certified within 6 months.
  • PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
    Observation: Sausage gravy cooked earlier was 101F. Reheated to 165F before putting into warming unit for hot holding.
  • Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
    Observation: Thermometer in cooler not accurate.
  • Food temperature measuring devices are provided and readily accessible
    Observation: No dial thermometers available in range of 0-220F in 2 degree increments to measure hot and cold food temperatures.
 03/04/2015Regular
  • In-use utensils, between-use storage
    Observation: Plastic utensils for eating not arranged in same direction.
  • Posting inspection reports
    Observation: Most recent inspection report not available.
 12/09/2014Regular
  • Posting of a valid license
 12/13/2013Routine

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