- Common name-working containers
Observation:Unlabeled spray bottles of bleach. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:No date marking on some left over products.
- Cleaning procedure
Observation:Employee was wiping hands on his apron instead of washing hands. Instruction given on hand washing.
- Bare hand contact with ready to eat foods
Observation:Owner was handling ready to eat food with bare hands. Corrected on site.
- 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:Pre-cooked bacon and soup were not cooled to 41 or below in a total of 6 hours. Instruction was given during this inspection on how to break down food and cool properly.
- Using a handwashing sink- operation and maintenance
Observation:The hand sink was blocked with a cutting board. Removed during this inspection.
- Air drying of equipment and utensils
Observation:Wet nesting of drinking glasses. Corrected by instruction.
- Storage and maintenance of wet and dry wiping cloths
Observation:Some wet wiping cloths are not stored in sanitizer.Corrected.
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02/09/2016 | Regular |
- Posting inspection reports
Observation:Post current inspection report.
- Air drying of equipment and utensils
Observation:Wet nesting of plastic glasses.
- Physical facilities maintained in good repair
Observation:The wall is in bad repair behind the slicer/prep table in the back area.
- Designated areas for employees
use of designated areas by employees
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:The metal shelves are rusting in the prep/storage areas.
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10/21/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation:Metal shelves are rusting in the storage area.
- Designated areas for employees
use of designated areas by employees
- Miscellaneous sources of contamination
Observation:Employees are using gloves, but touching everything, including ready to eat food, also dipping gloves in sanitizer. Instruction and demonstration was given during this inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation:Pest control cardboard trap was on the shelf with food items. Removed during this inspection.
- Air drying of equipment and utensils
Observation:Wet nesting of glasses.
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04/07/2015 | Regular |
- Miscellaneous sources of contamination
Observation:Employee's are draining cooked meat on a common towel. Corrected during this inspection.
- Employee medicine - labeling and storage
Observation:Personal meds are stored on food shelves. Moved during this inspection.
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12/11/2014 | Regular |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths are stored wet on the counter. Corrected.Demonstration of how to store and use wiping cloths was done during this inspection.
- Physical facilities maintained in good repair
Observation:A section of ceiling tile in the party room is in very poor condition and stained from moisture.Tile is scheduled to be replaced later today.
- Multiuse food contact surfaces are cleanable
Observation: Inside lip of the ice machine and the can opener need cleaning. Both were cleaned during this inspection.
- Handwashing signage
Observation: No handwashing sign at the hand sink in the prep area. Hand washing sign was replaced during this inspection.
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02/06/2014 | Routine |
- Hand drying provided
No paper towel at the hand sink in the waitress serve area. Corrected.
- Indoor and outdoor surfaces
Cleaning is needed under and around the ice machine.
- Other personal care items - storage
Personal meds, misc items like keys, sunglasses, etc are stored with food product. Make a seperate shelf for all personal items and meds must be marked personal and in a container or cabinet.
- Eating, drinking, or using tobacco
Employee has open beverage at dish wash station. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date mark all cooked food at the end of the night that will be held over, or made in big amounts to store more than a day.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Employee touching raw meat and then ready to eat food with the same pair of gloves. Corrected. Employee is wiping hands/gloves on a common towel. Corrected.
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08/29/2013 | Routine |
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