| No violation noted during this evaluation. | 02/03/2016 | Physical Recheck |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dish washer did not meet minimum temperature requirements
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dish washer did not meet minimum sanitizing level requirements
|
01/25/2016 | Physical Recheck |
- Air drying of equipment and utensils
Observation:Pots and pans stacked wet, must allow to air dry before stacking
- Equipment location, installation, repair, and adjustment
Observation:Make table bottoms repaired with tape-not an easily cleanable surface
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dish machine did not meet minimum temperature requirements for hot water sanitizing
|
01/05/2016 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation:Make table cooler bottoms repaired with tape.
- Foods are cooled using appropriate methods
Observation: Deep pans used for cooling. No verification method is in effect.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:Slicers/cutting boards cleaning frequency not specified or monitored.
- 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 Turkey and Diced Ham holding at 56* on make table. Product was voluntarily discarded. Corrected.
- Air drying of equipment and utensils
Observation:Pans nested wet on shelves.
- Food storage containers identified with common name of food
Observation:Bottles of water at broiler not labeled.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Dish machine in pot & Pan area not reaching proper temperature. Discussed a monitoring procedure to ensure proper temperature is reached.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have a written Procedure for vomit/diarrhea clean-up.
|
12/22/2015 | Regular |
| No violation noted during this evaluation. | 03/23/2015 | Illness Complaint |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Kitchen dishwasher did not initially meet minimum temp requirements, during inspection work was done on machine and it made temp, mgr stated they are going to repair/replace nozzles
- Capacity, availability, and pressure of hot and cold water
Observation:Handsink in service area was not making temp, hot water system was reset
- Eating, drinking, or using tobacco
Observation:Open employee beverage in food storage area
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Slicer by walk-in cooler stored clean with food residue still on it-mgr stated it is no longer used and was removed during inspection / Interior of large ice maker in rear of service area needs cleaned-scheduled during inspection
|
10/01/2014 | Routine |
- Roasts held at a temperature of 130°F or above
2 LOCATIONS-2 DOOR CONTINENTAL COOLER TWO TEMPS TAKEN BOTH AT 45F / BLUE TUB WITH VAC PAK BEEF RIBS FOUND ON SHELF UNDER PREP COUNTER-PRODUCT AT 60F-DISCUSSED WITH MGR
- Food is properly labeled
UNDER COUNTER COOLER WITH SEVERAL VAC PAK ITEMS ONLY 2 OF 12 WERE LABELED-PRODUCT DISPOSED OF DURING INSPECTION
- Food storage - preventing contamination from the premises
WALK-IN COOLER BOX OF VEGETABLES ON FLOOR -KEEP OFF OF FLOOR AT LEAST 6 INCHES
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
VAC PAK ITEMS WITH NO LABEL THAT SHOULD INCLUDE DATE-DISPOSED OF DURING INSPECTION
|
10/16/2013 | Routine |
- 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
Coleslaw -mgr stated product was prepared at 10am, at 230 pm product was at 48F-4 hours to chill / unused meat portions from cook line in plastic tubs with lids at 46F -48F various times starting at 10 am keep uncovered until cool no more than 4 inches deep
- Roasts held at a temperature of 130°F or above
Walk-in cooler temperatures ranged from 43-46F-must be 41 or below / continental cooler at 43 / salad prep cooler and lettuce cooler at 44-45F
- Food temperature measuring devices are provided and readily accessible
Some colers missing thermometers-corrected at time of inspection
- Mechanical warewashing equipment, hot water sanitizing temperatures
Dishwasher main kitchen did not meet minimum temp requirements
- equipment food contact surfaces and utensils clean to sight and touch.
Clean interior of icemakers, food racks for cooled meats in walk-in some racks had excessive food residue -need cleaned, large heat jacketed kettle not used recently needs cleaned, tubs of clean equipment under counter in prep area near dishwasher food residue in them / empty tubs for meat products in walk-in remove and clean
- Foods are cooled using appropriate methods
Coleslaw -mgr stated product was prepared at 10am, at 230 pm product was at 48F-4 hours to chill / unused meat portions from cook line in plastic tubs with lids at 46F -48F various times starting at 10 am keep uncovered until cool no more than 4 inches deep
|
09/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Hickory Park, 1404 S Duff, Ames, IA 50010 »