Clayton Ridge Farm, 531 S River Park Dr Po 1013, Guttenberg, IA 52052 - inspection findings and violations

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Business Info

Name: CLAYTON RIDGE FARM
Address: 531 S River Park Dr Po 1013, Guttenberg, IA 52052
Phone: 563-252-3820
Total inspections: 3
Last inspection: 01/07/2015
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Inspection findings

Inspection date

Type
  • Using a handwashing sink- operation and maintenance
    Observation: There was a pan in the handwashing sink. Corrected on site by removing pan.
  • Cleanability of floors, walls, and ceilings
    Observation: The catering kitchen has exposed raw stone walls that are not easily cleanable.
 01/07/2015Regular
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observed soups, salads and cut melons in the kitchen refrigeration unit that were not datemarked. Todays inventory was corrected onsite but a corrective action plan must be implemented to ensure future compliance to datemarking requirements.
  • Test kit provided and used to measure sanitizing solution concentration
    Sanitizer test strips are needed in the restaurant kitchen.
  • Maintaining premises free of litter and unnecessary equipment
    Remove any unnecessary articles from the catering kitchen.
  • Cleanability of floors, walls, and ceilings
    The walls in the catering kitchen are planned to be repaired or resurfaced during the winter months. Ensure that repairs are done in a manner that will allow for easy cleaning and will protect food areas from crumbling and deteriorating mortar. Cover exposed fiberglass insulation in the catering kitchen.
  • Indoor and outdoor surfaces
    The walls in the catering kitchen are planned to be repaired or resurfaced during the winter months. Ensure that repairs are done in a manner that will allow for easy cleaning and will protect food areas from crumbling and deteriorating mortar. Cover exposed fiberglass insulation in the catering kitchen.
 12/14/2013Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observed no datemarking - guidance document left for reference and follow-up is needed for corrective action.
  • Variance obtained for specialized processing methods
    Observed Turkey & Dressing in Reduced Oxygen Packages (ROP) that were vacuum sealed onsite and does not comply with food safety laws. Product was removed for sale and cannot be served to the public. Alternatively, ziplock bags can be used due to oxygen availability.
  • Operational procedures and training program in place
    Observed Turkey & Dressing in Reduced Oxygen Packages (ROP) that were vacuum sealed onsite and does not comply with food safety laws. Product was removed for sale and cannot be served to the public. Alternatively, ziplock bags can be used due to oxygen availability.
  • Food temperature measuring devices are provided and readily accessible
    Thin probe tip sensitive digital thermometers are needed in both kitchens for use on thinly cooked foods.
  • Food shall be obtained from sources that comply with law
    Observed Turkey & Dressing in Reduced Oxygen Packages (ROP) that were vacuum sealed onsite and does not comply with food safety laws. Product was removed for sale and cannot be served to the public. Alternatively, ziplock bags can be used due to oxygen availability.
  • Cleanability of floors, walls, and ceilings
    License was approved with the stone wall in the catering kitchen and is not considered easily cleanable.
  • Test kit provided and used to measure sanitizing solution concentration
    Sanitizer test strips are needed for checking proper concentrations in both kitchens.
  • Maintaining premises free of litter and unnecessary equipment
    Remove unnecessary articles in the catering kitchen so that there is access for cleaning all areas of the floor.
  • Roasts held at a temperature of 130°F or above
    Observed reach-in refrigerator in catering kitchen not working properly - holding cheesy potatoes and cooked hamburgers at 53* and were disposed of, raw poultry and brats were relocated.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Zero ppm chlorine sanitizer at the warewash machine in the catering kitchen. Ware is to be manually sanitized until repairs are made.
 09/13/2013Routine

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