- Safe, unadulterated, honestly presented
Observation: Observed containers of cottage cheese with best by dates of June 17, 2015. Executive chef removed them from cooler and disposed of them during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed storage of wiping cloths in cold hold units behind grill line. Executive chef of buffet removed them from the cold hold unit.
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06/24/2015 | Regular |
| No violation noted during this evaluation. | 12/03/2014 | Regular |
| No violation noted during this evaluation. | 08/28/2014 | Routine |
- Plumbing system maintained in good repair
Observation: no hot water at hand wash station at buffet heartland service area.
- 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: Whole roast/beef on hot hold- cooked on 3-18 (on hot hold over night). Internal product temperature during inspection at 110-115 degrees F. Voluntary destruction during inspection. CORRECTED.
- Using a handwashing sink- operation and maintenance
Observation: sanitizer bucket stored in hand wash sink basin in Asian buffet area. CORRECTED during inspection.
- Safe, unadulterated, honestly presented
Observation: 3- five gallon buckets of lobster stock dated 2-27-14 in walk in cooler by dry storage area. Voluntary destruction during inspection. CORRECTED during inspection.
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03/19/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Observed reach in cooler Pizza/Italian station temp over 50 degrees F. Call for service during inspection and food removed to walk in coolers (non-PhFs) and PHFs voluntarily discarded. Corrected during inspection.
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11/12/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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09/18/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observed mechanical wash machine with inadequate sanitizer temperature, service satff on site during inspection.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shell eggs w/ cooked chicken. Raw chicken over raw squid, and lower temp. cooking items. Both violations corrected during inspection.
- Foods are cooled using appropriate methods
Observed large quantities of soup in walk in cooler. Corrected during inspection placed in blast chiller.
- Roasts held at a temperature of 130°F or above
Observed display cooler with cole slaw and pasta salads at 45 degrees F. Service staff contacted for service, food pulled off display until temperature violation. Sushi cold hold display cooler over 41 degrees on top shelf.
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09/17/2013 | Routine |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed 7 dented cans in dry storage area. PIC removed during inspection- Corrected.
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04/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Harrahs Fresh Market Sq. A-5, One Harrahs Boulevard, Council Bluffs, IA 51501 »