No violation noted during this evaluation. | 11/27/2015 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Opened cabbage in the fridge not date marked. Corrected by dating the cabbage.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Food in a hermetically sealed container
Observation: Vacuum packaged foods stored in the freezer.
- Light bulbs, protective shielding
Observation: No protective shielding on the light bulbs above the stove.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, drawers, and containers not clean.
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11/24/2015 | Regular |
No violation noted during this evaluation. | 06/11/2015 | Regular |
- Posting inspection reports
Observation: Post inspection report where it is visible to the public.
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12/16/2014 | Regular |
No violation noted during this evaluation. | 06/17/2014 | Other |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed build up on utensils. Utensils were removed to be re-washed. Corrected.
- Common name-working containers
Observation: Observed sanitizer bottle not labeled. Sanitizer was labeled. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed coffee containers stored next to paint. Coffee was moved. Corrected.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Observed cabbage being vacuum packaged with no HACCP plan.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored next to bacon in cooler. Bacon was moved. Corrected.
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05/07/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Mechanical warewashing equipment, hot water sanitizing temperatures
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09/25/2013 | Routine |
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