- 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: Inner part of the hood in the kitchen has peeling paint.
- Equipment location, installation, repair, and adjustment
Observation: Turbo Air cooler (clear door) has a torn door gasket.
- Handwashing signage
Observation: Employee bathrooms do not have a hand washing sign posted. Given today.
- Material characteristics of non-food contact surfaces
Observation: Several rubbermaid lids are cracked in the dish room by the 3 hole sink.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fans in the kitchen area have dust buildup.
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12/17/2015 | Regular |
- Plumbing system maintained in good repair
Observation: Far right basin on the 3 hole sink has a broken drain plug. Must repair or replace to allow for adequate warewashing
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Ceilings above fans in the kitchen have become soiled and must be cleaned.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were stored on top of prep tables. Must maintain wet wiping cloths in sanitizer to prevent buildup of bacteria.
- Cutting surfaces maintained
Observation: Cutting boards in small dry storage area are becoming scored and stained. Must resurface or replace to prevent buildup of bacteria.
- Food on display is protected from contamination by consumers
Observation: Salad bar items are protected by a sneeze guard on one side, however the students are allowed to use both sides. Guard must be installed on both sides or restrict students to one side only.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Mens employee bathroom hand sink did not reach 100*F. All hand sinks used by food service employees must have water at least 100*F.
- 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: Salad buffet items were temped between 51*F and 57*F. Some items were being discarded after service ended, but some were not. Facility will start to use time as method of control in the future. Only TCS (time/temp control for safety) food will be controlled by time. Facility must submit a procedure for salad bar items under time control.
- Package integrity
Observation: Dented can of crushed pineapple was found in the dry storage area. May not use any can that is dented on top, bottom, or side seals. Also any can that has gaps when sit on a level surface or has sharp points due to denting. Cans were discarded at time of inspection.
- Multiuse food contact surfaces are cleanable
Observation: Rubbermaid lids (below scoop containers) are broken and in disrepair. Must replace to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Maximum cooler in kitchen (by steamer) has both torn door gaskets. Must replace.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Parfait cups in freezer (old freezer) and the Maximum cooler (kitchen) were not date marked. Must date mark all ready to eat TCS food with date opened/prepared.
- Handwashing signage
Observation: Mens employee bathroom did not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
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05/20/2015 | Regular |
- 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:Eggs on salad bar at 53 degrees. Must maintain at 41 or below. Use an ice bath method to cool or write up a standard operating procedure to time temp discard. Max 4 hours
- Established procedures for responding to vomiting and diarrheal events
Observation:Cook staff does not have a written document for vomit or diareah clean up. Must have a written document to protect themselves and students from sickness. They do have a cleanup kit but no written procedure.
- Posting inspection reports
Observation:Most recent inspection not posted. Must post most recent inspection.
- Food storage - preventing contamination from the premises
Observation:shelving not six inches off the floor in dry storage room. Must maintain six inches of seperation for easy cleanability. Adjust shelving accordingly.
- Miscellaneous sources of contamination
Observation:Open pan of potatoes not covered by sneeze guard on service line. Provide a cover to prevent contamination by coughing or sneezing students.
- Separation from food, equipment, utensils, linens, and single service
Observation:Hand sanitizer stored next to noodles. Must seperate chemicals from ready to eat foods.
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12/22/2014 | Regular |
- Food on display is protected from contamination by consumers
Observation: Salad bar cooling unit has only 1 side with a sneeze guard. Limit student to only receive food from the side with a sneeze guard or provide a different unit for the salad bar that protects both side from contamination.
- Plumbing system maintained in good repair
Observation: Knob from drain plug does not work properly. Maintenance is repairing over summer break.
- Posting inspection reports
Observation: License is posted. Must ALSO post most recent inspection report in public view.
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05/22/2014 | Routine |
- Material characteristics of non-food contact surfaces
White painted metal cover in hood ventilation system above ovens is chipping. Remove paint or reseal to prevent paint chips contaminating food.
- Laundry facilities
requirement, location, and use
- Food on display is protected from contamination by consumers
Quesidilla toppings for self-service not covered to protect form contamination. Provide shields or maintain lids on items.
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11/07/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
DO not date mark foods with week day (ex. Thursday) must label with date (ex.5/20/13). Discard after 7 days of date mark.
- Material characteristics of non-food contact surfaces
Top of exhaust for ovens is chipping paint. Must resurface or replace to make smooth and easily cleanable.
- Food storage containers identified with common name of food
Label working containers of food to easily identifiy them. Bakery room had a container of salt or sugar not labeled. CORRECTED ON SITE.
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05/21/2013 | Routine |
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