No violation noted during this evaluation. | 11/15/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener not clean to sight or touch.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dishmachine is not sanitizing. Rinse temp at 158 degrees. Maintenance has been called. At this time, they will sanitize the equipment and utensils in the sanitizer solution.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
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11/09/2015 | Regular |
No violation noted during this evaluation. | 04/09/2015 | Regular |
- In-use utensils, between-use storage
Observation:Scoops used in bulk bins must have handles and the handles must be stored out of the food product
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12/18/2014 | Regular |
No violation noted during this evaluation. | 05/19/2014 | Follow Up LOC |
- 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:Items on salad bar - sliced tomatoes and legumes temped at 50 degrees F.
- 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:Hot turkey sandwiches temped at 113 - 155 degrees F.
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05/13/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/20/2013 | Routine |
- Sanitizers
Sanitizer in excess of required concentration Quaternary sanitizer must be mixed to yield 200 ppm. Use approx. 1 1/2 teaspoons to 1 qt. spray bottle. Corrected at time of inspection
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05/07/2013 | Routine |
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