Holiday Inn Express Hotel & Suites, 201 34th Ave, Sheldon, IA 51201 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 09/25/2015 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The fridge does not have a thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility is not using their test strips.
- Hand drying provided
Observation: There are not hand towels at the hand sink. Corrected.
|
07/28/2015 | Regular |
- Dispensing of single-service and single-use articles
Observation: Observed single-use cups dispensed without protection.
- Hand drying provided
Observation: Observed no paper towels at the hand wash sink. Corrected.
- Handwashing signage
Observation: Observed no hand wash sign located by the hand wash sink. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed no test strips available in the kitchen. Corrected.
- Sanitizers
Observation: Observed the quat sanitizer at 500 ppm.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Observed no thermometer in the kitchen fridge.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: Observed the facility does not have a sick policy in place. Corrected.
- Demonstration of Knowledge
Observation: Person in charge could not remember hot and cold hold temperature requirements. Corrected.
|
08/14/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
08/26/2013 | Routine |
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