- 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: Sliced cheese and shredded cheese observed on the counter at 48 and 50 degrees during lunch rush. Items were placed back into the fridge to correct. Establishment has ordered a new prep table to keep items easily accessible and cold during peak times. An ice bath will be used if items need to be kept on the counter before the new table arrives.
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02/18/2016 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified food protection manager in the establishment. Inspector provided the PIC with the current dates for Serv-safe class
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08/28/2014 | Routine |
- Duties of PIC
Observation: Establishment procedures for cold hold not followed, no way to sanitize utensils with solution, employees not properly trained on food born illness risk factors, no verifiable way for training of employee,
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils, pots, pans, boards not sanitized with proper solution.
- Sanitization methods - hot water, chemical
Observation: No bleach, QT, or Iodine for sanitation of food contact surfaces available today. Dishes washed but not sanitized Employee went to the store to get bleach today to correct.
- 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: Taco meat left on the counter after preparing tacos at 57. Meat discarded to correct
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Employee not trained on reportable symptoms restrictions or exclusions
- Posting inspection reports
Observation:Most recent report behind the counter, not accessible to costumer for reading and review
- When to wash
Observation:Employee stated on the day of the incident after sneezing she dipped her hands on sanitize water (soapy water) instead of washing her hands in the sink. Inspector explain to the PIC how to correct and wash properly the hands.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation:Employee could not tell the diseases associated with food born illness and transsmition
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03/26/2014 | Non Illness Complaint |
- Poisonous or toxic materials used and applied
Observation:Sanitize bucket too strong.Re-mixed to correct. Inspector explained the PIC the correct PPM values
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No records for employee training on Food born illness transmission. Form 1B passed today. Inspector will re-check at the next regular inspection
- Foods are cooled using appropriate methods
Observation: Sausage gravy placed in a container too deep to facilitate cooling. Item was separated into two containers to cool. Inspector will re-check at the next regular inspection
- 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: Taco meat taken from the refrigerator left on the counter @56. Meat discarded to correct. Inspector will re-check at the next regular inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Cutting board with residue above and under on prep table. Cleaned by the PIC today. Inspector will re-check at the next regular inspection
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03/05/2014 | 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
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Shellstock, maintaining identification
- Light bulbs, protective shielding
Kitchen area, dining and soda dispenser area lights not shield. Floors not even by the sida dispenser
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12/12/2013 | Routine |
- Light bulbs, protective shielding
Kitchen area, dining and soda dispenser area lights not shield. Floors not even by the sida dispenser
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory provided today. establishment will re-print manu with advisory
- Handwashing signage
Hand wash signs missing in men's restroom. sign provided to correct.
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12/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Garner One Stop, 2506-280 Th St, Montrose, IA 52639 »