| No violation noted during this evaluation. | 11/20/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Use an ice scoop to dispense ice out of ice bin. corrected
- Using a handwashing sink- operation and maintenance
Observation: Back salad area handsink is in accessible and has a rack in front of it and equipment in it. Corrected
- 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: Cold buffet is holding food at 47-48F- ice was placed into unit - they will take temps to see if it maintains temp.
- 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: Potato soup on buffet 118F - shall be reheated to 165F before being placed in unit. Corrected
- Bare hand contact with ready to eat foods
Observation: There is no bare hands contact with cauliflower or any other ready-to-eat foods. Corrected
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11/19/2015 | Regular |
- 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: Make table and reach-in are holding food temps at 46F - repairman is on site. corrected
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04/15/2015 | Physical Recheck |
- 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
Observation: In walk-in foods from last night - green beans, potatoes, rice, and pasta 49-52F, in meat cooler 7 pans of beef cooked yesterday are 60F - all foods shall be cooled down within 6 hrs. Foods were discarded. To help facilitate cooling use shallow pans, do not competely cover, and do not stack one pan on top of another.
- Dressing areas and lockers
Observation: Sweatshirt found on food prep counter and sheet pans - corrected
- In-use utensils, between-use storage
Observation:Ice cream scoops shall not be stored in standing water. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the sausage gravy with the actual date, not just Monday, Tuesday etc. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - can opener, interior of tall reach-in freezer, milk dispenser and sheet pans underneath sweatshirt. Corrected
- Miscellaneous sources of contamination
Observation: Do not place pans of tomatoes in direct contact with lettuce or squirt bottle of butter in direct contact with hashbrowns - there shall be a barrier in between, Corrected
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thaw fish under cold running water and not in standing water.Corrected
- 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:Breakfast reach-in and make table holding potentially hazardous foods at 43-44F - shall be 41F or below. Foods will be transferred to another cooler.
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04/01/2015 | Regular |
- Eating, drinking, or using tobacco
Observation:Several employee drink cups were on prep tables without lids or straws.
- Foods are cooled using appropriate methods
Observation:Leftover stuffing, pasta and items from buffet were tightly covered and stacked in walk in. Products were 50-60 deg F.
- 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:On buffet cottage cheese, potato salad, chopped eggs, and pasta salad were 48-50 deg F. Product should be 41 deg F or below.
- In-use utensils, between-use storage
Observation:Ice cream scoops were stored in standing water.
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12/11/2014 | Regular |
- 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: Cold side of buffet was operating at 48-50 deg F. Unit was turned down.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground beef stored on top of cooked diced potatoes. Raw bacon above tortillas.
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05/22/2014 | Routine |
- Bare hand contact with ready to eat foods
DURING SALAD PREP THE EMPLOYEE PORTIONING MUSHROOMS DID SO WITH HER BARE HANDS. Corrected at time of inspection.
- Linens- cleaning and storage
STORE FORKS HANDLE UP Corrected at time of inspection
- Eating, drinking, or using tobacco
NUMEROUS PERSONAL DRINK CUPS WERE SEEN THROUGHOUT THE KITCHEN. DRINKS SHALL BE STORED ON NON FOOD CONTACT SURFACES, AND HAVE A LID AND STRAW.
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11/19/2013 | Routine |
- Bare hand contact with ready to eat foods
No barehands contact is allowed when handling toast or other ready-to-eat foods. Toast was discardede. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Do not store fryer cleaner or spray cleaner over sheet pans. Toxic items were moved. Corrected at time of inspection
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02/28/2013 | Routine |
Restaurant representatives - add corrected or new information about I 80 Restaurant, 755 W Iowa 80 Rd, Walcott, IA 52773 »