| No violation noted during this evaluation. | 05/13/2015 | 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:Smoked meat in the cooling process was not at proper temp. Items were put into freezer to reach the desired temp within the allowed timeframe.
- Handwashing signage
Observation:No employee handwash signs in the bathrooms. Corrected onsite during inspection.
|
04/16/2015 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
10/11/2013 | Routine |
- Food is properly labeled
Some Croissant Sandwiches not labeled properly - All food must be labeled with the common name of the food and the name and address of the person who prepared the food. Food that is prepared in licensed food establishments or food processing plants must be labeled with the following information: 1. Product name 2. A list of ingredients in order of predominance (by weight). If the product has a standard of identity in the Code of Federal Regulations, it must conform to that standard. 3. Name and address of their manufacturer, packer or distributor. Unless the name given is the actual manufacturer, it must be accompanied by a phrase which states the product is: “manufactured for” or “distributed by.” 4. Net weight or volume.
|
10/08/2013 | Routine |
- Food is properly labeled
Some Croissant Sandwiches not labeled properly - All food must be labeled with the common name of the food and the name and address of the person who prepared the food. Food that is prepared in licensed food establishments or food processing plants must be labeled with the following information: 1. Product name 2. A list of ingredients in order of predominance (by weight). If the product has a standard of identity in the Code of Federal Regulations, it must conform to that standard. 3. Name and address of their manufacturer, packer or distributor. Unless the name given is the actual manufacturer, it must be accompanied by a phrase which states the product is: “manufactured for” or “distributed by.” 4. Net weight or volume.
|
10/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Keith's Food Inc., 207 E Locust St Po 17 Bloomfield, Ia 52537, , IA »