- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Hard boiled eggs and cottage cheese on salad bar temped between 44-46*.
- Food temperature measuring devices are provided and readily accessible
Observation: Unable to find thermometer in convenience store burrito cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine in food storage area not clean to sight or touch. Microwave in kitchen area not clean to sight or touch.
- Foods are cooled using appropriate methods
Observation: Gravy being cooled in covered plastic container. Gravy was moved to a shallow stainless steel pan during inspection. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation system above grill not clean to sight or touch.
|
02/12/2016 | Regular |
| No violation noted during this evaluation. | 08/12/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine not clean to sight or touch.
- Sanitizers
Observation: Quat based sanitizer in buckets below 200ppm. Sanitizer buckets were dumped and bleach is being used until sanitizer machine is fixed. Corrected.
- 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: Gravy on hot hold temped at 122*. The temperature was turned up during inspection and gravy was temped at 137* at the end of the inspection. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager. Two employees are signed up to attend September 2015 ServSafe class in Sioux City.
|
08/03/2015 | Regular |
| No violation noted during this evaluation. | 02/10/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw hamburger stored above ready to eat foods in convenience store cooler. Raw meat was moved to bottom shelf during inspection. Corrected.
- Foods are cooled using appropriate methods
Observation: Soups being cooled in large covered containers. Lids were removed during inspection to allow heat to escape. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine and front kitchen microwave not clean to sight or touch.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous foods held longer than 7 days. Foods were voluntarily discarded during correction. Corrected.
- Sanitizers
Observation: Quat sanitizer above 400ppm. Quat was dumped. Bleach sanitizer will be used until quat sanitizer can be fixed. Corrected.
- Bare hand contact with ready to eat foods
Observation: Employee handle buns with bare hands. Buns were voluntarily discarded and gloves were used during the order. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrhea events.
- 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: Observed chili temped at 120*. Temperature was turned up on hot hold. Chili was temped at 135* during inspection. Corrected.
|
01/27/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:Repair damaged floor tiles. Remove carpeting in dry storage area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Clean all vent covers, guards, etc. on a regular basis.
- Material characteristics of non-food contact surfaces
Observation:Repair or replace absorbent surfaces that are subject to splash.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Walls, ceilings, floors, equipment, visibly soiled. Clean all surfaces on a regular basis.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Ham past its datemark, item discarded.
- Toilet room
receptacle, enclosed, fixtures clean
|
07/24/2014 | Routine |
| No violation noted during this evaluation. | 06/12/2014 | Routine |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed cold foods on salad bar temped between 47*-54*.
- 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: Observed peas on the stove temped between 111*-115*. Stove temp was turned up higher during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed microwave in kitchen area and cappuccino machines not clean to sight or touch.
- 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: Observed cooked meat being cooled at room temperature. Meat was temped at 74*. Upon talking with cook it was determined meat was out for almost two hours. Cook put meat in cooler to cooler more quickly. Corrected.
- Foods are cooled using appropriate methods
Observation: Observed meat cooled at room temperature. Meat was moved to refrigerator during inspection. Corrected.
|
02/21/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed flooring underneath fryer not clean to sight or touch.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed shelf underneath hot hold unit not clean to sight or touch.
- Sanitizers
Observed quat sanitizer below 200ppm. Staff switched to bleach sanitizer. Corrected at time of inspection
|
10/04/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed flooring underneath fryer not clean to sight or touch.
- Sanitizers
Observed quat sanitizer below 200ppm. Staff switched to bleach sanitizer. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observed shelf underneath hot hold unit not clean to sight or touch.
|
10/04/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up in the kitchen microwave. Microwave was cleaned. Corrected at time of inspection.
|
04/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up in the kitchen microwave. Microwave was cleaned. Corrected at time of inspection.
|
04/08/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed various potentially hazardous foods on the salad bar temped at 47*-52*. REPEAT VIOLATION.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in the walk in cooler not date marked.
- Sanitizers
Observed sanitizer in buckets below the required concentration.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up in the kithcen microwave. Observed build up in the ice machine.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the make table cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal species not adequately separated during storage in the reach in cooler.
- Foods are cooled using appropriate methods
During discussions with Jeff it was determined that cooling methods include covered containers and cooling at room temperature.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods. Worker voluntarily discarded food and used gloves to handle ready to eat foods. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed foods in the walk in cooler not labeled with the common name of the food.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up in the ventilation system in the front grill area.
- When to wash
Glove change does not replace hand washing.
- Food storage - preventing contamination from the premises
Observed a box of food on the floor in the walk in cooler.
|
03/14/2013 | Routine |
- Foods are cooled using appropriate methods
During discussions with Jeff it was determined that cooling methods include covered containers and cooling at room temperature.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat foods. Worker voluntarily discarded food and used gloves to handle ready to eat foods. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the make table cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed build up in the ventilation system in the front grill area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods in the walk in cooler not date marked.
- When to wash
Glove change does not replace hand washing.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up in the kithcen microwave. Observed build up in the ice machine.
- Food storage containers identified with common name of food
Observed foods in the walk in cooler not labeled with the common name of the food.
- Sanitizers
Observed sanitizer in buckets below the required concentration.
- Roasts held at a temperature of 130°F or above
Observed various potentially hazardous foods on the salad bar temped at 47*-52*. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
Observed a box of food on the floor in the walk in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal species not adequately separated during storage in the reach in cooler.
|
03/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Le Mars Truck Stop / J & J Cafe, 321 5th Sw Ave, Le Mars, IA 51031 »