No violation noted during this evaluation. | 04/16/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Box of spice cake mix with a best buy date of November 2014. Box was disposed of during the inspection.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish wash machine not in use due to issue with water heat booster. Repairman present during inspection working on machine.
- Air drying of equipment and utensils
Observation: Metal pans stacked on dish storage rack not completely air dried.
- Eating, drinking, or using tobacco
Observation: Kitchen employee eating personal meal in food prep area. Notified kitchen manager of this and she stated she would remind employees that eating food in the food prep area is not allowed.
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04/15/2015 | Regular |
No violation noted during this evaluation. | 11/24/2014 | Regular |
No violation noted during this evaluation. | 08/07/2014 | Routine |
No violation noted during this evaluation. | 03/31/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/21/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw shell eggs stored over ready to eat foods in reach in cooler on south west wall by grill line. Corrected during inspection.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed expired date marking on open pkgs of diced onions (3qrts), expired 8-16 date mark on 2qt ham salad and potatoe salad, expired 8-20 date mark on 2qt cottage cheese and 1qt egg salad. Expired date mark of 8-17 for turkey delli meat. Observed 4 dented cans. Violations corrected during inspection with expired date marks destroyed/discarded and dented cans returned for redemption/credit.
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08/28/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/27/2013 | Routine |
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