- Test kit provided and used to measure sanitizing solution concentration
Observation: Using quatenary based sanitizer, test strips on premises are for chlorine based sanitizer, REPEAT VIOLATION. Will order today.
- 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: Chicken salad in refrigerator at 45 degrees, adjusted thermostat at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food prepared on site not date marked, dated at time of inspection.
- Handwashing aides and devices, use restrictions
Observation: Dumping drinks in hand sink
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01/15/2016 | Regular |
| No violation noted during this evaluation. | 04/08/2014 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: Handling lemons with bare hands - corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: Scoop handles laying in coffee.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- 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: Cut leafy greens (lettuce) at 53.9 degrees - placed on ice at time of inspection.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Spoons not dispensed by handles.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Using a quatenary based sanitizer, test strips on premises are for a chlorine based sanitizer.
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03/25/2014 | Pre Opening |
- Separation from food, equipment, utensils, linens, and single service
Resolve carpet cleaner stored with food - moved at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Thermometers required in all refrigeration units.
- Duties of PIC
Not familiar with reportable diseases.
- Bare hand contact with ready to eat foods
Handling lettuce with bare hands - corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Establishment using quatenary based sanitizer, test strips on premises are for a chlorine sanitizser.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
No vent over stove - EXISTING.
- Using a handwashing sink- operation and maintenance
Upon arrival, strainer in handsink - moved at time of inspection.
- Foods are cooled using appropriate methods
Placing hot, covered pan of quiche in refrigerator to cool.
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09/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Hunter's, 113 High W Ave, Oskaloosa, IA 52577 »