| No violation noted during this evaluation. | 09/10/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Manager has completed the ServSafe course, needs to test.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored above ready to eat foods.
|
05/13/2015 | Regular |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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11/14/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Food product on the floor of the walk-in freezer. Walk-in Freezer outside is not locked - food product must be protected - door needs to lock. Thawing two chubs of Ground Beef on the counter - There are four acceptable ways to thaw food. 1) In a refrigerator at temperatures 41 degrees or lower. 2) Submerged under running, potable water, at a temperature of 70 degrees or lower. 3) In a microwave oven, if the food will be cooked immediately after thawing. 4) As a part of the cooking procedure, as long as the product meets the required minimum internal cooking temperature - Corrected at time of inspection - Left Info - REPEAT VIOLATION.
- Hand drying provided
No paper towels in the Women's restroom.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code - Could not answer questions regarding cooking temperatures or had no knowledge of Employee sickness requirements - Left Info.
- Miscellaneous sources of contamination
Food product on the floor of the walk-in freezer. Walk-in Freezer outside is not locked - food product must be protected - door needs to lock. Thawing two chubs of Ground Beef on the counter - There are four acceptable ways to thaw food. 1) In a refrigerator at temperatures 41 degrees or lower. 2) Submerged under running, potable water, at a temperature of 70 degrees or lower. 3) In a microwave oven, if the food will be cooked immediately after thawing. 4) As a part of the cooking procedure, as long as the product meets the required minimum internal cooking temperature - Corrected at time of inspection - Left Info - REPEAT VIOLATION.
- Sewage disposed of according to law
Mop water dumped outside - must be dumped in the mop sink.
- Bare hand contact with ready to eat foods
Touching buns with bare hands - Left Info - REPEAT VIOLATION
- Toilet room
receptacle, enclosed, fixtures clean
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Broken thermometer in the refrigerator - REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
Food product on the floor of the walk-in freezer. Walk-in Freezer outside is not locked - food product must be protected - door needs to lock. Thawing two chubs of Ground Beef on the counter - There are four acceptable ways to thaw food. 1) In a refrigerator at temperatures 41 degrees or lower. 2) Submerged under running, potable water, at a temperature of 70 degrees or lower. 3) In a microwave oven, if the food will be cooked immediately after thawing. 4) As a part of the cooking procedure, as long as the product meets the required minimum internal cooking temperature - Corrected at time of inspection - Left Info - REPEAT VIOLATION.
|
11/06/2013 | Routine |
Restaurant representatives - add corrected or new information about Dogg's R.V. Park Llc, 16999 J18, Moravia, IA 52571 »