Grass Roots Cafe, 121 Broad St, Humeston, IA 50123 - inspection findings and violations

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Business Info

Name: GRASS ROOTS CAFE
Address: 121 Broad St, Humeston, IA 50123
Phone: 641-877-6088
Total inspections: 4
Last inspection: 01/22/2015
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Inspection findings

Inspection date

Type
  • Handwashing sinks-Numbers, capacities, location, and placement
    Observation: Not using hand sink in food prep area. Will re-designate sink for hand washing.
 01/22/2015Regular
  • Discharge from eyes, nose, and mouth
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
 08/11/2013Routine
  • Common name-working containers
    Chemicals in unlabeled spray bottle - labeled at time of inspection. No sanitizer in bucket that stores towels for wiping food contact surfaces.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Upon arrival, mechanical warewashing machine not sanitizing. After priming machine, and running a few cycles, it started working properly.
  • Roasts held at a temperature of 130°F or above
    Quiche sitting out at 91 degrees. Reatl butter at 67 degrees. Philly steak meat 46 degrees, Steak soup at 44.8 degrees
  • 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
    Mushroom soup removed from stove at 11:00 and at 1:05 pm temped at 84.5 degrees. Will dispose of.
  • Foods are cooled using appropriate methods
    Mushroom soup removed from stove at 11:00 and at 1:05 pm temped at 84.5 degrees. Will dispose of.
  • Poisonous or toxic materials used and applied
    Chemicals in unlabeled spray bottle - labeled at time of inspection. No sanitizer in bucket that stores towels for wiping food contact surfaces.
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Working container of sauteed peppers with an expiration date of 7/18/13. Working container of French dip broth with expiration date of 7/19/13.
 07/24/2013Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Eating, drinking, or using tobacco
  • Shellstock, maintaining identification
  • 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
 05/28/2013Routine

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