Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Bottom shelf of reach in cooler not clean to sight or touch.
Bare hand contact with ready to eat foods Observation: Bare hand contact with ready to eat rolls. Rolls were voluntarily discarded during inspection. Corrected.
When to wash Observation: Employee not wash hands before food prep. Employee was instructed to wash hands during inspection. Corrected.
02/24/2016
Regular
Miscellaneous sources of contamination Observation: Consumers getting rolls out of bag with no protection from contamination. PIC took rolls and placed them on plates during inspection. Corrected.
02/13/2015
Regular
No violation noted during this evaluation.
02/19/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
08/26/2013
Routine
Shellstock, maintaining identification
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
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
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