Equipment and utensils-durability and strength Observation: One chest freezer has broken hinge and need to be repaired. Temperature is good inside when checked,but all equipment has to be be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repair the hinge.
Packaged foods shall comply with standard of identity requirements Observation: Several packaged food not labeled with the common name and business. All food for sales must be labeled with name and place of business of the manufacturer,packer, or distributor. Label the food.
Handwashing sinks-Numbers, capacities, location, and placement Observation: Handwashing sink that is provided with disposable towels shall be provided with a waste receptacle in mobile unit. The owner provided and Corrected on site.
Posting inspection reports Observation: Most recent inspection report was not posted. Must post the most recent inspection report in area easily readable by the public.
Raw animal foods separated from each other during storage, separation, holding, and display Observation: Frozen meat labeled for customers stored next to packed chicken and bison liver food for dog in the same freezer. Must separate food by dividers or store in another cooler to prevent cross contamination. Removed and corrected on site.
07/28/2015
Regular
Manual warewashing equipment, hot water sanitizing temperatures
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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