- 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: Potentially hazardous foods on salad bar temped between 47-50*.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Salsa taken out of it's original container, held longer than 7 days. Salsa was voluntarily discarded during inspection. Corrected.
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02/22/2016 | Regular |
- Package integrity
Observation: Dented can in storage. Can was voluntarily discarded. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Fajita chicken that had been cooked and cooled and stored in the freezer brought out to the cooler and not date marked. Chicken was date marked during inspection. Corrected.
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10/06/2015 | Regular |
| No violation noted during this evaluation. | 03/03/2015 | Regular |
- Capacity, availability, and pressure of hot and cold water
Observation:Water system currently not operational. Use water that is available for handwashing and/or warewashing.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Temporary water loss in the kitchen. Use a temporary handwash setup till water is available.
- Physical facilities maintained in good repair
Observation:Repair condensate accumulation in walkin cooler/freezer
- Effectively washing equipment and utensils
Observation:Water is temporarily not avaiable. Wash items after water systems has been flushed for several minutes.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:PHF held past its datemark
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09/26/2014 | Routine |
- Posting of a valid license
Observation: Observed license not posted where the public can view it.
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03/04/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
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09/16/2013 | Routine |
- Plumbing system repaired according to law
Observed leak at handwash sink.
- Designated areas for employees
use of designated areas by employees
- Package integrity
Observed dent in cans.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on pan. Observed pans not maintained in good repair. Both pans were voluntarily discarded. Corrected at time of inspection
- Utensils and pressure measuring devices maintained
Observed build up on pan. Observed pans not maintained in good repair. Both pans were voluntarily discarded. Corrected at time of inspection
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09/06/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in the milk cooler.
- Food storage - preventing contamination from the premises
Observed food stored on the floor in the dry storage area.
- Package integrity
Observed dented cans. Can coluntarily discarded. Corrected at time of inspection.
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03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Gehlen Catholic Schools, 709 Plymouth St., N.E., Le Mars, IA 51031 »