Cherokee Mental Health Institute, 1251 W Cedar Loop, Cherokee, IA 51012 - inspection findings and violations

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Business Info

Name: CHEROKEE MENTAL HEALTH INSTITUTE
Address: 1251 W Cedar Loop, Cherokee, IA 51012
Phone: 712-225-2594
Total inspections: 8
Last inspection: 12/03/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 12/03/2015Regular
No violation noted during this evaluation. 05/13/2015Regular
  • Using a handwashing sink- operation and maintenance
    Observation: Observed hand sink being used to fill sanitizer bucket. Employee was instructed not to fill bucket at hand sink. Corrected.
  • Sanitizers
    Observation: Observed quat sanitizer above 400ppm. Sanitizer was dumped and re-filled. Corrected.
 11/13/2014Regular
No violation noted during this evaluation. 06/17/2014Other
  • Sanitizers
    Observation: Observed quat sanitizer below 200ppm. Sanitizer was corrected during inspection. Corrected.
  • 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: Observed cold hold foods on ala cart line temped between 53-56*.
  • Package integrity
    Observation: Observed dented can. Can was voluntarily discarded. Corrected.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Observed sliced ham taken out of it's original container and not properly date marked. Ham was voluntarily discarded. Corrected.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Observed raw eggs stored above ready to eat foods. Eggs were moved to bottom shelf. Corrected.
  • Food temperature measuring devices are provided and readily accessible
    Observation: Observed no thermometer in cold hold ala cart table. Thermometer was provided. Corrected.
 05/16/2014Routine
  • Roasts held at a temperature of 130°F or above
    Observed fish on the hot hold temped between 130-145*. Fish was reheated during inspection. Corrected at time of inspection
 10/18/2013Routine
  • Shellstock, maintaining identification
  • Discharge from eyes, nose, and mouth
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Clean condition-hands and arms
 05/17/2013Routine
  • Linens- cleaning and storage
    Observed utensils in vending machine not protected from contamination.
  • Food temperature measuring devices are provided and readily accessible
    Observed no thermometer provided in the upstairs vending machine.
  • Food storage containers identified with common name of food
    Observed working food containers not labeled with the common name of the food.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observed raw hamburger being cooked above ready-to-eat Mc-Ribs. Hamburger was moved to bottom/underneath pre-cooked ribs. Corrected at time of inspection
  • Roasts held at a temperature of 130°F or above
    Observed potentially hazardous foods on the customer service line & diet line not maintained at 41* or below (50*-56*).
 05/10/2013Routine

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