| No violation noted during this evaluation. | 02/01/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/08/2015 | Physical Recheck |
- 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: Fountain Dining-Deli sliced turkey (57F) at sandwich bar was not able to maintain proper cold holding. Cold plate are felt warm to touch. Person in charge discarded all perishable foods items and issue was reported maintenance. A large bath was used to temporarily cold hold sandwich bar items until mechanical cold holding was repaired. Market Place-Cut lettuce (48F), Diced tomatoes (47F), Sourcream packets (51F) held on line salad bar were not able to maintain proper cold holding temperatures. Per management foods had been placed out one hour ago. Food items were placed back into coolers and need product replaced on the line. Food containers used on the line salad bar are a pre-chill container. This allows the product to hold cold temperatures while the cold plate cools down. Salad containers had not been pre-chilled at time of inspection.
- 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: Fountain Dining-Packaged containers of cooked eggs (112F,125F) were not maintaining required hot holding temperatures. Person in charge discarded the products. Egg will now be added under Time as a Public Health Control per management. Melrose Grill-wrapped hamburgers/cheeseburgers (117F, 120, 124FF) were not maintaining required hot holding temperatures. Person in charge discarded the sandwiches. Wrapping procedures will be reviewed with employees.
- Food is properly identified and monitored
Observation: Time as a Public Health logs for the cold held items in Fountain Dining had not been completed at time of inspection. Per management employees will no longer use logs for time as a public health control. Each cold food item placed out will be individually marked for time.
- Sanitizers
Observation: Quat sanitizer buckets set up throughout the food service locations tested high, >400 ppm. Persons in charge diluted sanitizer solutions to correct concentrations. Eco-lab was contacted to service the dispensing units.
- Food on display is protected from contamination by consumers
Observation: 6 OR- No sneeze guard/food shield available over the salad bar.
|
11/23/2015 | Regular |
- 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: Packaged containers of cooked egg beaters(113F,114F) were not maintaining required hot holding temperatures. Person in charge discarded the products. Egg beaters may be added under Time as a Public Health Control. Cook and wrapped hamburgers (113F, 117F) at the Melrose Grill were not maintaining required hot holding temperatures. Person in charge discarded the sandwiches. Wrapping procedures will be reviewed.
- Food is properly identified and monitored
Observation: Time as a Public Health logs for the cold held items in Market Place had not been completed for several days. Person in charge had the records corrected and will monitor employees responsible for completing records.
- Plumbing system maintained in good repair
Observation: Mop service sink in Market Place has a leak at the faucet when the water is turned on. Plastic has been wrapped around the faucet.
|
05/19/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink was used as a dump sink in the Fountain Dining area prep room. PIC had the sink cleaned.
- Plumbing system maintained in good repair
Observation: Prep/rinse sink in the OR 6 serving area is not in good repair. Water is coming out very slow.
- 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
Observation: A pan of cooked sausage(70F) in the Fountain Grill reach in cooler was not cooled per the Food Code from 135F to 70F with 2 hours. Pan of sausage was tightly wrapped. PIC discarded the cooked sausage.
- When to wash
Observation: Food workers are not washing hands first before putting on new single service gloves. (Atrium) PIC discussed information with staff. Employee washed hands.
- 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:Hummus (45F) cold held at The Fountain deli line was not maintaining 41F or below. PIC placed hummus back into large reach in cooler. Container does not sit flush with the deli cooler to allow proper cold holding. Repeat. Slices of cheesecake on plates (46F)at the OR 6 salad bar were not maintaining 41F or below. Plates of cake were set on a meal tray which does not allow for contact with the cold plate. PIC removed the tray.
|
10/27/2014 | Regular |
| No violation noted during this evaluation. | 05/15/2014 | Follow Up LOC |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Salad bar hand sink in the Atrium service area is not able to supply hot water of at least 100F. Water was holding at 89F.
- 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: Hummus (46F) cold held at The Fountain deli line was not maintaining 41F or below. PIC placed hummus back into another cooler. Slices of cheesecake on plates (45F)in the Market Place grab cooler were not maintaining 41F or below. PIC is planning to add the cake to the current Time as a Control method.
- 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: Vegetable soup hot holding(116F) in the Operating Room service area was not maintaining 135F or above. Discarded. Slices of pizza in boxes (124F),(126F)hot holding in the Melrose dinning area were not being maintained at 135F or above. Pizza discarded.
- 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 or damages thermometers in the reach in coolers of the I Stop service area. Thermometers not available in all coolers of the Melrose dinning area. Thermometer not available in the salad cooler in the Market Place.
- Sanitizers
Observation: Chlorine sanitizer in a spray bottle of the Volunteers service area tested high, above 200 ppm. PIC made a new solution at the correct range of 50-100 ppm. Multiple buckets of Quat sanitizer in the Atrium dinning area tested high, above 400 ppm. PIC called service company that was onsite already to check the dispenser unit.
|
05/06/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Observed butter knife and sponge stored in hand sink in down stairs main kitchen dish room. Corrected at time of inspection. Observed food employee empty soap/water containers in hand sink at Melrose Dining.
- Sanitization methods - hot water, chemical
Observed no sanitizer concentration in the sanitizer container at Melrose Dining. Food employee emptied containers and refilled with quat sanitizer. Corrected at time of Inspection.
- Material characteristics of non-food contact surfaces
Observed knife stored in contact with cardboard in between use. Food employee removed cardboard on this day. Corrected at time of inspection.
- Air drying of equipment and utensils
Observed stacked containers that were not properly air dried prior to stacking.
- Food employees hair is effectively restrained
Observed food employees at the Atrium dining without facial hair restraints. Corrected at time of inspection. Observed food employee at Fountain dining did not have facial hair restraint.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Observed oregano shakers not labeled with common name of product at Fountain Dining. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed sour cream at open top refrigeration was at a temperature of 62*F. Person in charge voluntarily discarded sour cream on this day. Person in charge stated unit had not been turned on. Corrected at time of inspection.
|
10/21/2013 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
05/03/2013 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/12/2013 | Regular |
- Light bulbs, protective shielding
Observed lightbulbs in the storage area were not shielded or shatter resistant. Person in charge stated that maintenance is working to have lights shielded or shatter resistant. Observed no light shield in the walk-in-freezer at Melrose Dining. Person in charge stated that the light shield has been ordered.
|
04/12/2013 | Regular |
- Linens- cleaning and storage
Observed yellow liquid dispensing containers stored upright in the Main Kitchen dish room dry utensil container rack. Observed residue on the ice machine interior ice plate at Atrium and Melrose dining. Observed knife stored in sanitizer container in between use at the Main Kitchen. Corrected. Observed spatula at Melrose dining stored on absorbant cloth in between use. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed yellow liquid dispensing containers stored upright in the Main Kitchen dish room dry utensil container rack. Observed residue on the ice machine interior ice plate at Atrium and Melrose dining. Observed knife stored in sanitizer container in between use at the Main Kitchen. Corrected. Observed spatula at Melrose dining stored on absorbant cloth in between use. Corrected at time of inspection. --Observed fryer at Melrose had residue build up on the exterior of the equipment.
- Package integrity
Observed a dented can at the Main Kitchen. Corrected at time of inspection.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observed cold holding open unit at Melrose front dining ambient air temperature was not 41*F or below.
- Food is properly labeled
Observed labels on prepacked food at Volunteer did not have net weight or numerical count. Observed Bluebird product label did not have address of manufacturer. Observed prepackaged cookies did not have a label.
- Food on display is protected from contamination by consumers
Observed condiment toppings at Ihop were not protected while on display. Corrected at time of inspection. Observed paper towels stored on the ground at Melrose dry storage rack next to dish room. Corrected at time of inspection. Observed food product such as ice cream on the ground located under non-movable shelf in the walk-in freezer located at Storage.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed no hand sink located at the Atrium front buffet service line.
- Food storage - preventing contamination from the premises
Observed condiment toppings at Ihop were not protected while on display. Corrected at time of inspection. Observed paper towels stored on the ground at Melrose dry storage rack next to dish room. Corrected at time of inspection. Observed food product such as ice cream on the ground located under non-movable shelf in the walk-in freezer located at Storage.
- Separation from food, equipment, utensils, linens, and single service
Observed sanitizer spray bottle stored next to paper towels used to dry hands at Ihop. Corrected at time of inspection. Observed chemicals stored above paper towels and single use gloves on a storage rack next to Melrose dish room. Corrected at time of inspection. Observed sanitizer and detergent buckets stored above single-use pizza containers. Corrected at time of inspection.
- Hand drying provided
Observed no paper towels at the Atrium hand sinks on the two side service station.
- In-use utensils, between-use storage
Observed yellow liquid dispensing containers stored upright in the Main Kitchen dish room dry utensil container rack. Observed residue on the ice machine interior ice plate at Atrium and Melrose dining. Observed knife stored in sanitizer container in between use at the Main Kitchen. Corrected. Observed spatula at Melrose dining stored on absorbant cloth in between use. Corrected at time of inspection.
- Backflow protection
air gap, device standard, when required
- Light bulbs, protective shielding
Observed lightbulbs in the Storage area were not shielded or shatter resistant. Observed cracked light shield at the Compass dish room. Observed broken light shield in the walk-in-freezer at Melrose Dining.
- Hand and arm jewelry prohibition
Observed food employee with an athletic bracelet at the Main Kitchen. Corrected at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed Storage walk-in-cooler located in the Main Kitchen with residue build up on the fans and the ceiling near the fan. Corrected at time of inspection. Observed residue build up on the ceiling vent and tiles next to the dish machine at Compass. Observed residue build up on the fire protection system above fryers at the Main Kitchen.
|
03/27/2013 | Regular |
Restaurant representatives - add corrected or new information about Food & Nutrition Services Dept., 200 Hawkins Dr, Iowa City, IA 52242 »