Henry's Diner, 836 Old Lincoln Hwy 290 Crescent, Ia 51526, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- In-use utensils, between-use storage
Observation: in use utensils on steam table stored on unclean portion of steam table. discussed placing utensils in food itself during use or in hot water in steam table.
- Food storage containers identified with common name of food
Observation: baking ingredients such as flour and sugar stored in containers with no labels. corrected by labeling everything.
- Foods are cooled using appropriate methods
Observation: Foods are being cooled at room temperature and placed in cooler as opposed to using appropriate methods. Issued guidance documents.
- Cutting surfaces maintained
Observation: cutting board on sandwich make table in disrepair, needs to be replaced.
- Responsibility of food employees and conditional employees to report
Observation: no verifiable employee illness forms and/or policy in place at facility.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: no certified food protection manager on site.
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: mold accumulation in ice machine. will call for service on machine.
- Separation from food, equipment, utensils, linens, and single service
Observation: bottle of sanitizer stored on shelf with raw onions. corrected by removal.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hot water at handwashing sink sitting at 77 degrees instead of 100 degrees.
- Established procedures for responding to vomiting and diarrheal events
Observation: no procedures in place for vomit/diarrhea events.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: reheating of cooked food items taking place in steam table with no temperature monitoring.
- Food storage - preventing contamination from the premises
Observation: food items such as roasts stored on floor in walk in cooler.
|
02/01/2016 | Regular |
- Cutting surfaces maintained
Observation: Cutting board scratched worn. Operator stated that the board will be replace in 2015
|
11/18/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Undercarriage of barrier in ice machine soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food items in reach-in coolers stored more than 24 hours with out date marking
- Cutting surfaces maintained
Observation: Cutting board on top of reach-in cold table can no longer be effectively cleaned and sanitized due to warping, staining, and scratching.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above cooked ground beef in walk-in refrigerator
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Food items reheated in steam table. Corrected on sight by heating food items to 165F with microwave or range.
- Single -service and single-use articles may not be reused
Observation: Disposable ramekins used as scoops
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with toast. Corrected on sight by donning gloves and discussing other barriers options.
|
11/04/2014 | Regular |
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