| No violation noted during this evaluation. | 11/13/2015 | Follow Up LOC |
- Food is properly labeled
Observation:Distributer name and location from commercial package to smaller containers is not listed.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Salads repackaged into smaller containers from commercial size container are missing 7 day use date.
|
10/28/2015 | Regular |
| No violation noted during this evaluation. | 10/28/2015 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Deli meats are not properly labled with discard dates from date of opening.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Deli meat slicer was not cleaned and sanitized after use. Corrected on site by cleaning with sanitizer bucket. Completely torn down and submerged for cleaning every 4 hours.
|
10/28/2015 | Regular |
- 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
10/30/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
10/30/2013 | Routine |
- Food is properly labeled
Pork Tenderloin, Hashbrowns and Ground Beef not labeled correctly. All food must be labeled with the common name of the food and the name and address of the person who prepared the food. Food that is prepared in licensed food establishments or food processing plants must be labeled with the following information: 1. Product name 2. A list of ingredients in order of predominance (by weight). If the product has a standard of identity in the Code of Federal Regulations, it must conform to that standard. 3. Name and address of their manufacturer, packer or distributor. Unless the name given is the actual manufacturer, it must be accompanied by a phrase which states the product is: “manufactured for” or “distributed by.” 4. Net weight or volume.
- Food in a hermetically sealed container
Home canned food in the Kitchen - removed - Corrected at time of inspection
- Cleaning frequency of food contact surfaces (PHF/TCS)
Slicer is not being cleaned properly.
|
10/18/2013 | Routine |
- Food in a hermetically sealed container
Home canned food in the Kitchen - removed - Corrected at time of inspection
- Cleaning frequency of food contact surfaces (PHF/TCS)
Slicer is not being cleaned properly.
- Food is properly labeled
Pork Tenderloin, Hashbrowns and Ground Beef not labeled correctly. All food must be labeled with the common name of the food and the name and address of the person who prepared the food. Food that is prepared in licensed food establishments or food processing plants must be labeled with the following information: 1. Product name 2. A list of ingredients in order of predominance (by weight). If the product has a standard of identity in the Code of Federal Regulations, it must conform to that standard. 3. Name and address of their manufacturer, packer or distributor. Unless the name given is the actual manufacturer, it must be accompanied by a phrase which states the product is: “manufactured for” or “distributed by.” 4. Net weight or volume.
|
10/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Dutch Country Living, 17192 Hwy 2, Bloomfield, IA 52537 »