| No violation noted during this evaluation. | 10/06/2015 | Follow Up LOC |
- 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. No response on the Mail in Follow-up.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces not cleaned. No response in the Mail in follow up.
|
06/25/2015 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: Foods are cooled in plastic containers with the lid on.
- 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.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer.
- 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: Potentially hazardous foods held in the hot holding cabinet below required temperature at 115 degrees. Corrected by turning the holding cabinet up to 160 degrees.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. They plan to send an employee to the class this Fall.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Walk-in cooler walls, door and ceiling not clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and cappuccino machine is not clean to sight or touch.
|
06/10/2015 | Regular |
| No violation noted during this evaluation. | 10/15/2014 | Follow Up LOC |
- 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: Observed cold hold unit containing potentially hazardous food without a thermometer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces including cupboards and storage cartons not clean.
- 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 without date marking.
|
09/24/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
04/12/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
04/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Larchwood Mini Mart, 836 Holder St, Larchwood, IA 51241 »