| No violation noted during this evaluation. | 12/08/2015 | Follow Up LOC |
- Air drying of equipment and utensils
Observation: Glasses stacked wet near point of sale.
- Equipment and utensils-durability and strength
Observation: Seals broken on 2 door cooler in front serving area.
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10/27/2015 | Physical Recheck |
- Air drying of equipment and utensils
Observation: Glasses on front counter stacked wet. Employee unstacked glasses to air dry.
- 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: Soup in steam table holding at 80F. Employee moved soup to stove to reheat to 165F.
- 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: Thermometer missing from the following refrigerators: 2 door cooler in the coffee area, single door cooler for milk in coffee area, basement milk cooler, basement coolers #1, 2, 3, 4, 6, 7.
- Equipment and utensils-durability and strength
Observation: Seal on 2 door cooler in coffee area is broken.
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10/14/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Artichoke dip labeled with date it went into freezer. Corrected while on-site.
- Hand and arm jewelry prohibition
Observation: Food handler observed with watch on wrist.
- Storage and maintenance of wet and dry wiping cloths
Observation: wet wiping cloth for espresso machine on counter. Corrected while on-site.
- Sanitization methods - hot water, chemical
Observation: Using Clorox cleaner/sanitizer for food contact surfaces and it is not at proper sanitizer concentration. Owner stated she would use bleach water for sanitizing.
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03/18/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving has some dusty build-up. Pop gun holster has some build-up .
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling and walls have some dust accumulation, especially in dishwashing area.
- Cleaning procedure
Employee doing dishes observed wiping hands on cloth towel to dry. Discussed while on-site.
- Food employees hair is effectively restrained
Employees observed handling food and washing dishes without hair restraints.
- Hand and arm jewelry prohibition
Employee observed handling food with bracelets on wrists.
- Linens- cleaning and storage
Single-use utensils stored under papertowels used for hand drying.
- Roasts held at a temperature of 130°F or above
Individual packets of whipped butter out at room temperture. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Ice machine cleaner stored on top of ice machine in basement. Corrected at time of inspection
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Kava House & Cafe, 122 2nd Se St, Swisher, IA 52338 »