| No violation noted during this evaluation. | 12/15/2015 | Follow Up LOC |
- Mechanical warewashing equipment, sanitization pressure
Observation: Mechanical dish machine sanitization pressure not within specified range as required by manufacturer. Dish machine pressure gauge was fixed during inspection to achieve proper sanitization pressure. Corrected.
- Foods are cooled using appropriate methods
Observation: Noodles being cooled in large quantities in covered plastic containers.
- Miscellaneous sources of contamination
Observation: Student worker handle ready to eat apples with bare hands. Ready to eat apples were re-washed during inspection. Corrected.
- Package integrity
Observation: Dented cans in storage. Dented cans were voluntarily discarded during inspection. Corrected.
|
12/09/2015 | Regular |
- Package integrity
Observation: Dented can in the storage rack. Corrected by voluntarily discarding the can.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Commercially processed sausage not reheated to 135 degrees, temped at 110 degrees. Corrected by warming the sausages up to 135 degrees.
|
04/10/2015 | Regular |
| No violation noted during this evaluation. | 12/12/2014 | 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: Observed potentially hazardous foods on cold hold bar temped between 49-50*.
- Using a handwashing sink- operation and maintenance
Observation: Observed employee use hand sink to wash thermometer.
- Package integrity
Observation: Observed dented cans. Cans were voluntarily discarded. Corrected.
|
12/03/2014 | Regular |
- 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 rice at 60*. Rice was voluntarily discarded. Corrected.
- Sanitization methods - hot water, chemical
Observation: Observed utensils/equipment not being fully submerged in sanitizer water. Utensils/equipment were removed and re-washed washed, rinsed and sanitized during inspection. Corrected.
- Posting inspection reports
Observation: Observed most recent inspection report not posted where the public can view it.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed salami held longer than 7 days. Salami was discarded. Corrected.
- Sanitizers
Observation: Observed quat sanitizer at 400ppm. The required concentration is 200ppm as stated on the bottle.
- Package integrity
Observation: Observed dented can in the facility. Can was thrown out during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed build up on bowls. Bowls were removed. Corrected.
- Food on display is protected from contamination by consumers
Observation: Observed washed, ready to eat apples not protected from contamination. Tongs were provided during inspection. Corrected.
- 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: Observed ham on hot hold temped at 114*. Ham was voluntarily discarded. Corrected.
|
02/26/2014 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
12/19/2013 | Routine |
- Food temperature measuring device construction
Observed a broken thermometer in the front milk cooler.
- Linens and napkins, use limitations
Observed scoops being stored in food products.
- Identifying information-original container
Observed quat sanitizer above 200ppm.
- Shucked shellfish, packaging and identification
Observed working food containers not labeled with the common name of the food.
- Manual warewashing equipment, hot water sanitizing temperatures
Observed hot water dish machine not properly sanitizing food contact surfaces.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours not date marked.
- Package integrity
Observed various dented cans in the establishment. Observed cream cheese mixtured held longer than 7 days.
- In-use utensils, between-use storage
Observed scoops being stored in food products.
|
12/05/2013 | Routine |
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/31/2013 | Routine |
- No direct connection between sewage system and from culinary equipment
Ice machine in salad prep area must have indirect connection to sewer.
- Linens and napkins, use limitations
Bulk containers of sugar & flour must be cleaned.
- Food temperature measuring device construction
Thermometers with temp sensor at tip of probe must be provided to check hot & cold temps.
- Shucked shellfish, packaging and identification
All bulk containers of ingredients must be correctly labeled.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Creative Dining Serve - Dordt College, 498 4th Ne Ave, Sioux Center, IA 51250 »