No violation noted during this evaluation. | 03/10/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No food protection manager employed by the establishment.
- Light bulbs, protective shielding
Observation: Unable to determine if light in walk in cooler is shatter proof. Please install shatter proof light or cover light.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleaning up of diarrhea/vomiting events.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above ready to eat foods in walk in cooler. Eggs were voluntarily discarded during inspection. Corrected.
- Sanitizers
Observation: Bleach sanitizer above 100ppm. Bleach was sumped and corrected during inspection to achieve 50ppm. Corrected.
|
02/27/2015 | Regular |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meat stored next to ready to eat food in customer reach in cooler. Ready to eat food was moved during inspection. Corrected.
- Operational procedures and training program in place
Observed no variance/HACCP plan for reduced oxygen packaging of cooked meat.
- Physical facilities maintained in good repair
Observation: Observed flooring and ceiling in back storage area not maintained in good repair.
- Outer openings are protected
Observation: Observed gap at front entrance in between doors.
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03/11/2014 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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04/29/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/04/2013 | Routine |
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