Buttermilk Cafe, 1008 1st W St, Independence, IA 50644 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Potentially hazardous food in the cooler was not being date-marked.
- Restricted use pesticides
Observation:Poison bait stations are present in the side closet. Poison bait stations cannot be used in a food establishment.
- Food storage containers identified with common name of food
Observation:Potentially hazardous food stored in the coolers needs to be labeled with the common name of the food.
|
11/23/2015 | Regular |
- Food temperature measuring devices are provided and readily accessible
Need a thin tip thermometer and also ensure that each cooler or freezers have thermometers.
- 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
Large quantities Plastic containers Owner states that previously cooked potatoes in cooler from this morning temping at 70F, those and some meat from this morning also out of temp. Discussed proper cooling methods with owner.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Test kit provided and used to measure sanitizing solution concentration
Test strips needed. When using chlorine mix at 100ppm, if using quat-follow label instructions for food contact surfaces.
- Food employees outer clothing is clean
- Food employees hair is effectively restrained
- Handwashing signage
- Backflow protection
air gap, device standard, when required
- Food is properly labeled
- Frozen PHF/TCS foods are properly slacked and thawed
- Hand drying provided
- Foods are cooled using appropriate methods
Large quantities Plastic containers Owner states that previously cooked potatoes in cooler from this morning temping at 70F, those and some meat from this morning also out of temp. Discussed proper cooling methods with owner.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Disclosure of menu items offered or served raw or undercooked
- Reportable symptoms, diagnosis, past illness, and history of exposure.
|
10/23/2013 | Routine |
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