- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer soiled, case for probe thermometer soiled on interior
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in refrigeration units.
- Food storage - preventing contamination from the premises
Observation: Sliced cheese sitting directly on rack in reach-in cooler, no barrier. Picture attached.
- Eating, drinking, or using tobacco
Observation: Upon arrival, observed open drink, discarded.
- 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:Lettuce on cook line at 58 degrees, sour cream on cook line 55 degrees. Food in back reach-in cooler not at 41 degrees or below: shredded cheese - 47 degrees, potato salad 44 degrees, pictures attached.
- 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: Items on steam table in kitchen not at 135 degrees or above: Partially cooked bacon, 85 degrees, roast beef slices 125 degrees, white gravy 107 degrees, all removed to be reheated at time of inspection.
- Physical facilities maintained in good repair
Observation: Floors in walk-ins in bad repair.
- Reminder statement
Observation: Children's menu has * next to hamburger (cooked to order).
- When to wash
Observation: Dishwasher handling soiled and clean dishes without washing hands. Spoke with PIC at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork sitting directly next to cooked ham in reach-in cooler on cook line (picture attached).
|
02/22/2016 | Regular |
| No violation noted during this evaluation. | 09/18/2015 | Follow Up LOC |
- Beverage tubing, cold plates, and ice unit drain lines
Observation: Tubes on milk dispenser not cut at an angle.
- Foods are cooled using appropriate methods
Observation: Placing hot gravy in deep pans and placing in walk-in to cool
- Bare hand contact with ready to eat foods
Observation: Upon arrival, observed cook on line handling buns, bread, with bare hands. Discussed and corrected at time of inspection.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Staff not familiar with symptoms and reportable diseases.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in coolers/prep tables REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer soiled.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu states that children's hamburger may be under cooked - REPEAT VIOLATION.
- 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: Partially cooked baon at 103 - REPEAT VIOLATION.Roast beef 120 degrees, white gravy 113 degrees (all on steam table).
- 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: Diced ham at 48 degrees, diced tomatoes 47 degrees in prep table - REPEAT VIOLATION. Ham and sausage in reach-in cooler next to grill at 44 degrees. Lettuce sitting on ice at 67 degrees. Cream pie 51 degrees, pumpkin pie 55 degrees (display case)
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Upon arrival, ham sitting out at room temperature to thaw. REPEAT VIOLATION.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Knives, tongs, utensils on cook line, not washed, rinsed and sanitized every four hours.
- Food storage - preventing contamination from the premises
Observation: Food sitting on floor in walk-in cooler REPEAT VIOLATION.
- Physical facilities maintained in good repair
Observation: Floors in walk-in cooler in bad repair.
|
08/20/2015 | Regular |
| No violation noted during this evaluation. | 09/03/2014 | 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: Shredded potatoes on cook line at 51 degrees, sour cream on cook line at 50 degrees. Diced ham in prep table at 48 degrees. Diced tomatoes in prep table at 45 degrees. Diced tomatoes in Fagor reach-in cooler at 46.6 degrees. Potato salad in Fagor reach-in cooler at 45.5 degrees.
- Disclosure of menu items offered or served raw or undercooked
Observation: Hamburger on children's menu is marked that it can be cooked to order.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizer solution between uses.
- Physical facilities maintained in good repair
Observation: Floor in walk-in cooler in bad repair.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers missing or not working in milk dispenser, front reach-in cooler (wait station), Salad reach-in cooler.
- Duties of PIC
Observation: Due to presence and nature of violations, unable to demonstrate knowledge of food safety.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing hamburger at room temperature
- 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: Partially cooked bacon in hot hold unit at 115 degrees.
- Food on display is protected from contamination by consumers
Observation: Bacon bits, sunflower seeds and croutons out for consumer self-service -no barrier.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw hamburger patties over shredded potatoes in reach-in cooler on cook line.
- Food storage - preventing contamination from the premises
Observation: Pans of food on floor in walk-in cooler. Package of cigarettes, keys and lighter on packages of bisquits. Coats and purse on can rack.
- Eating, drinking, or using tobacco
Observation: Half eaten sandwich sitting on shelving about food prep area (noodles). Disposed of at time of inspection.
|
08/25/2014 | Routine |
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/04/2013 | Routine |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Upon arrival, mechanical warewashing machine not sanitizing. After changing containers of chemical and priming machine sanitized properly.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Placing deep container of hot soup, tightly covered in walk-in to cool. Cheddar cauliflower soup placed in walk-in the evening of 07/23/13 at 49.5 degrees on 7/24/13 at 9:45 - disposed of at time of inspection
- Beverage tubing, cold plates, and ice unit drain lines
Tube on milk dispensing machine not cut on angle.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Partially cooked bacon on grill at 102 degrees *. --Potentially hazardous foods on salad bar not at 41 degrees: Diced eggs - 45 degrees
- Outer openings are protected
Gap under back door.
- Frozen PHF/TCS foods are properly slacked and thawed
Uncovered pans of food sitting under fan in walk-in, condensation dripping into food - disposed of at time of inspection. Thawing sausage at room temperature - placed into walk-in at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working containers of taco meat with expiration date of 7/18/13 *.
- Common name-working containers
Chemicals in unabeled spray bottles.
- Miscellaneous sources of contamination
Uncovered pans of food sitting under fan in walk-in, condensation dripping into food - disposed of at time of inspection. Thawing sausage at room temperature - placed into walk-in at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Childrens menu identifies hamburger can be cooked to order, will remove when print new menus.
- Foods are cooled using appropriate methods
Placing deep container of hot soup, tightly covered in walk-in to cool. Cheddar cauliflower soup placed in walk-in the evening of 07/23/13 at 49.5 degrees on 7/24/13 at 9:45 - disposed of at time of inspection
|
07/24/2013 | Routine |
- Preventing contamination from equipment, utensils, and linens
- 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
|
04/22/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working containers of pasta with expiration dates of 3/21/13 & 3/27/13. Working container of cooked beef with expiration date of 3/24/13.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Onions laying on top of raw chicken.
- Posting of a valid license
- equipment food contact surfaces and utensils clean to sight and touch.
Table under slicer heavily soiled.
- Roasts held at a temperature of 130°F or above
Trays of raw shell eggs at 63.8 degrees. Shredded potatoes for hashbrowns on ice at 44.9 degrees. Butter on cook line at 53 degrees. Following items on salad bar out of temp: Coleslaw - 46 degrees, diced eggs - 50 degrees, diced tomatoes - 48.3 degrees, potato salad - 45 degrees. --Partially cooked bacon in steam table at 88 degrees.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thin tip thermometer inaccurate in taking temperatures.
- Linens- cleaning and storage
Knives stored in water on cook line.
- Disclosure of menu items offered or served raw or undercooked
*children's hamburger* Consumer advisory does not pertain to undercooked childrens hamburgers.*
- Bare hand contact with ready to eat foods
Bare hand contact with ready to eat foods prohibited (bread, toast) *.
- Food storage - preventing contamination from the premises
Food containers on floor in walk-ins *. Potatoes on floor in back room *.
- When to wash
Dishwasher handled soiled dishes then clean and sanitized dishes without washing hands *.
- Designated areas for employees
use of designated areas by employees
- Eating, drinking, or using tobacco
Open drinks sitting on top of prep table on cook line *.
|
03/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Family Table The, 1610 Jeffreys Dr, Osceola, IA 50213 »