| No violation noted during this evaluation. | 12/11/2015 | Follow Up RCP |
- Bulk milk container dispensing tubes cut appropriately
Observation: Res kitchen - observed bulk milk dispensing tubes not cut at a 45-degree angle, corrected on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Res kitchen - no sanitizer observed in wiping cloth bucket at grab & go prep table. Fresh sanitizer in fresh bucket was added, corrected on site.
- Backflow protection
air gap, device standard, when required
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Res kitchen - observed gyros in warming cabinet at 88 degrees, and cheeseburgers in same cabinet at 100 degrees, temperature of cabinet at 145 degrees. Gyros in hot holding line were at 100 degrees and cheeseburgers were 129 degrees. Management stated these foods are held by time but there is no method to document holding times. The establishment's HACCP plans for both products indicate the food is to be served immediately, there is no written policy to use time as a public health control for these foods.
- Food storage - preventing contamination from the premises
Observation: Bakery - observed ice buildup on boxes of food in back of freezer 3 and freezer 1 on the loading dock. Both units had ice built up on the condenser lines that had missing insulation (both on the inside and the outside of the units). Repeat violation.
- Hand drying provided
Observation: Res kitchen - observed no paper towels at salad bar handwashing sink. Employee stated that hands are dried on cloth towel. Roll of paper towels brought to sink, cloth towel removed, corrected on site.
- Eating, drinking, or using tobacco
Observation: Marty - observed open drinks on tray above an open box of onions, corrected on site.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
11/10/2015 | 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:Observed two pans of cooked pork medallions in pans in Cooler #3 (res kitchen) - temperatures of pork were 47 and 44 degrees, date was 10/10
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Observed cobwebs and dust on shelves and the floor by the exit door in the bakery/catering basement storage area. Observed dried pop syrup and mold buildup on the floor in Marty's ice machine room. Observed what appears to be rodent droppings in the Oneota basement storage area, on the floor, at holes in the wall, and in areas in the bakery storage shelves.
- 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:There were no thermometers in the res kitchen cooler behind the main entree serving line and the cooler in the Nordic Brew kitchen
- Storage of clean equipment and utensils
Observation:Observed high chair tray had a booster seat stored on top of the tray - discussed proper cleaning and sanitizing procedures and storage of the tray. Observed condensation dripping from cooling ductwork drips onto the clean drainboard at the bakery panwashing machine.
- Food storage - preventing contamination from the premises
Observation:Observed open bags of ingredients in bakery storage area. Observed boxes of chips stored on the floor at the Grab & Go serving area.
- Food storage, prohibited areas
Observation:Observed condensation on package of cheese and on top of food containers in Freezer #1 on the dock
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Observed yogurt parfait, salads and sandwiches prepared at Oneota kitchen and commissary kitchen were not labeled with sell-by date or date of preparation. Corrected on site.
|
10/15/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Observed cold items in salad bar ranged from 47 to 52 degrees. Corrected.
- Handwashing signage
New handwashing sinks in ice cream shop, take-out kitchen and main cafeteria do not have handwashing signs.
- Plumbing system repaired according to law
Observed water leaking around seam at handsink faucet in Marty's.
- No direct connection between sewage system and from culinary equipment
New ice cream shop has submerged drain from ice cream dipper well and coffee equipment.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Built-in digital thermometer in pizza cooler in main cafeteria is not working properly, there is no separate thermometer inside unit.
- Handwashing cleanser, availability
There are no paper towels and handsoap at various new handwashing sinks
- Hand drying provided
There are no paper towels and handsoap at various new handwashing sinks
- Cleanability of floors, walls, and ceilings
There is no coving or mop board in new fountain pop post-mix storage room in Marty's.
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08/27/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
04/15/2013 | Routine |
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Bakery - rinse cycle pressure gauge on dishwashing machine registers 80 psi during the wash cycle then goes down to 55 psi during the rinse cycle. The machine was run through 4 cycles and did not register as heating pans to 160 degrees - the digital temperature gauge shows that the water reaches 200 degrees but then drops to 170 degrees during the rinse cycle.
- Sanitization of food contact surfaces - before use and after cleaning
Bakery - rinse cycle pressure gauge on dishwashing machine registers 80 psi during the wash cycle then goes down to 55 psi during the rinse cycle. The machine was run through 4 cycles and did not register as heating pans to 160 degrees - the digital temperature gauge shows that the water reaches 200 degrees but then drops to 170 degrees during the rinse cycle.
- Foods are cooled using appropriate methods
Main kitchen: observed tuna cooling in deep, covered pan in deli prep cooler - was 69 degrees and prepared from ingredients held at ambient temperature. Corrected. Observed pasta salad at 53 degrees and hummus at 48 degrees (both prepared this morning) in main salad bar - corrected. Observed several tightly-covered deep pans of spaghetti noodles in main kitchen cooler at 48 degrees - removed to shallow pans, corrected. Observed Thai chicken on serving line at 48 degrees, prepared this morning and was not yet cooled to 41 degrees - corrected. Repeat violations.
- Roasts held at a temperature of 130°F or above
Main kitchen - observed rice noodles at 98 degrees, burgers at 121 degrees, and chicken at 120 degrees in hot holding lines, corrected. Repeat violation. --Main kitchen - Observed cooked rice noodles stored at room temperature by soup kettles, noodles were 59 degrees. Corrected. Observed numerous pizza toppings and a rack of uncooked pizzas and strombolis in main dining room at room temperature. Observed deli prep cooler at 47 degrees. Observed whipped butters held at room temperature in main kitchen. Repeat violation.
- Using a handwashing sink- operation and maintenance
Marty's - observed employee dumping ice into handwashing sink and observed 2 customers dump liquids and rinse coffee cups in the handwashing sink. Corrected. Main kitchen - observed steam table covers in vegetarian handwashing sink. Corrected.
- Food temperature measuring devices are provided and readily accessible
Oneota - there is no digital instant-read food thermometer with thin-diameter probe. Main kitchen - there is no thermometer in deli prep cooler.
- Food on display is protected from contamination by consumers
Main kitchen - observed pizza dough on tray on top of handwashing sink. Repeat violation, corrected. Observed uncovered pizza toppings in pizza station, uncovered soup toppings in self-service soup station, uncovered baked goods in main dining room, and uncovered toppings at the exhibition station. Bakery - observed boxes of food under condensation in walk-in freezer. Oneota - observed uncovered meat and cheeses in ice bar at grill. Corrected.
- Handwashing sinks-Numbers, capacities, location, and placement
Main kitchen - the former storeroom is now used as a deli salad prep room. There is only a food prep sink, there is no handwashing sink conveniently located. The nearest handwashing sink is located in the dishroom, 3 walls and 2 rooms away.
- Food storage, prohibited areas
Main kitchen - observed pizza dough on tray on top of handwashing sink. Repeat violation, corrected. Observed uncovered pizza toppings in pizza station, uncovered soup toppings in self-service soup station, uncovered baked goods in main dining room, and uncovered toppings at the exhibition station. Bakery - observed boxes of food under condensation in walk-in freezer. Oneota - observed uncovered meat and cheeses in ice bar at grill. Corrected.
- Linens- cleaning and storage
Main kitchen - observed pizza dough press stored under handsoap dispenser at pizza station handwashing sink. Corrected. Observed wet nesting of several pans and trays.
- Plumbing system repaired according to law
Main kitchen - observed leaking faucet at vegetarian handwashing sink.
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03/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Luther College Dining Services, 700 College Dr, Decorah, IA 52101 »