| No violation noted during this evaluation. | 10/30/2015 | Follow Up LOC |
- Toilet room
receptacle, enclosed, fixtures clean
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked salmon not hot-holding at proper temperature (111.2F). Person In Charge reheated cooked salmon to above 165F and turned up the temperature of the hot-holding unit.
- Food storage - preventing contamination from the premises
Observation: Prepared food (jello) stored overnight uncovered in walk-in cooler. Person In Charge covered food.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
|
10/20/2015 | Follow Up LOC |
- 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:Individual packets of whipped butter stored on customer tables without temperature control temped at 69 F. Product labeling indicates product must be kept refrigerated. Corrected at time of inspection. All butter packets disposed of during the inspection.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Mechanical Warewashing High temp sanitizing equipment did not provide water temperature at the minimum temperature required by IA Food Code for sanitizing food contact surfaces. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. (A) Except as specified in ¶ (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194o F), or less than: Pf(1) For a stationary rack, single temperature machine, 74oC (165oF)
- Hand and arm jewelry prohibition
Observation:Food handlers wearing watches on their wrists during food preparation practices.
- Sanitization methods - hot water, chemical
Observation:Mechanical Warewashing High temp sanitizing equipment did not provide water temperature at the minimum temperature to bring the surface of the food equipment to 160 F for sanitizing. Establishment began manually santizing all equipment and utensils with quat sanitizer during the inspection. 4-703.11 Hot Water and Chemical. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160o F) as measured by an irreversible registering temperature indicator
|
06/17/2014 | Routine |
- Food storage containers identified with common name of food
Observed unlabeled ingredient bins.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed food residue on slicer and can opener blade. Observed black residue inside dishmachine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed undated cooked chicken breast in walkin cooler. Manager disposed of product. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat stored above parsley and sauces. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observed chemical bottle stored with food contact items. Corrected at time of inspection.
|
11/15/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Sausage links, sliced ham, and cooked hamburger patty on the top portion of the main prep line refrigerated prep table were held at 43 F. Manager disposed of these products and placed a thermometer on the top portion of this cold holding unit to monitor the temperature. CORRECTED AT TIME OF INSPECTION
- equipment food contact surfaces and utensils clean to sight and touch.
Observed circular slicer that had not been used today was soiled with food residue. Manager properly cleaned/sanitized the slicer during the inspection. CORRECTED AT TIME OF INSPECTION
- Food on display is protected from contamination by consumers
Uncovered food products stored on the buffet line for self service are not adequately shielded from potential coughing/sneezing of customers at the buffet line because the shield is installed several inches higher than average person's height.
- Preventing contamination from equipment, utensils, and linens
Observed circular slicer that had not been used today was soiled with food residue. Manager properly cleaned/sanitized the slicer during the inspection. CORRECTED AT TIME OF INSPECTION
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05/30/2013 | Routine |
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