| No violation noted during this evaluation. | 09/30/2015 | Follow Up LOC |
- 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.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored above raw fish in the fridge. Corrected by placing the raw pork below the fish.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Food in the walk-in cooler not date marked. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat/bleach test strips.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw meats above ready to eat foods in the fridge. Corrected by moving the raw foods below the ready to eat foods.
- 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: Cooked meat re-heated to 117 degrees in 3 hours. Foods were voluntarily discarded and are normally re-heated in the oven or on the stove.
|
08/25/2015 | Regular |
- Food storage containers identified with common name of food
Observation: Observed foods not labeled with the common name of the food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towels not stored in sanitizer solution.
- Handwashing signage
Observation: Observed no hand wash signs at the hand sink. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods (including cheese and cold meat) not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface (ice machine) with build-up.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meats stored next to ready-to-eat foods in the make-table. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed eggs on the menu cooked to order without a Consumer Advisory.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Observed cold hold units without thermometers.
|
10/14/2014 | Regular |
| No violation noted during this evaluation. | 10/14/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Test strips must be provided to check strength of dishmachine (chlorine) and sanitizer (quaternary)
- Eating, drinking, or using tobacco
Corrected at time of inspection Open beverage containers in unapproved area
- Roasts held at a temperature of 130°F or above
Eggs and chicken - must be held at 41 or below Corrected at time of inspection
|
11/19/2013 | Routine |
Restaurant representatives - add corrected or new information about Langer's Bar & Grill & Cook's Cafe, 207 8th St, Sheldon, IA 51201 »