Nutrition Program For The Elderly, Main Street-Community Hall, Tingley, IA 50863 - inspection findings and violations

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Business Info

Name: NUTRITION PROGRAM FOR THE ELDERLY
Address: Main Street-Community Hall, Tingley, IA 50863
Phone: 641-772-4499
Total inspections: 9
Last inspection: 02/26/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 02/26/2016Regular
No violation noted during this evaluation. 07/27/2015Regular
  • Equipment and utensils are adequately rinsed after washing
    Observation: Not rinsing food contact surfaces between washing and sanitizing.
  • Eating, drinking, or using tobacco
    Observation: Cup of coffee on food prep table
  • Linens and napkins, use limitations
    Observation: Use of a common towel to cover pies.
 11/18/2014Regular
No violation noted during this evaluation. 03/17/2014Follow Up LOC
  • Miscellaneous sources of contamination
    Observation: Spoon laying in sugar.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
 03/11/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Shellstock, maintaining identification
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
  • Discharge from eyes, nose, and mouth
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
 11/06/2013Routine
  • Food temperature measuring devices are provided and readily accessible
    Thin tipped thermometer is broke, will order a new one.
  • Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
    Scoop handle laying in sugar. Using common towel to cover rolls - This is a repeat violation.
  • In-use utensils, between-use storage
    Scoop handle laying in sugar. Using common towel to cover rolls - This is a repeat violation.
 11/05/2013Routine
  • Clean condition-hands and arms
  • Preventing contamination when tasting
  • Discharge from eyes, nose, and mouth
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Shellstock, maintaining identification
 06/04/2013Routine
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Thin tipped thermometer not working accurately.
  • Storage and maintenance of wet and dry wiping cloths
    Towels used for wiping food contact surfaces not in sanitizing solution between uses.
  • 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
    Turkey roast cooked on May 12, 2013 temping at 48 & 47.1 degrees. Instructed to not serve at facility.
  • Foods are cooled using appropriate methods
    Turkey roast cooked on May 12, 2013 temping at 48 & 47.1 degrees. Instructed to not serve at facility.
  • Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
    Common towels used as food contact surface (rolls, cake).
  • Eating, drinking, or using tobacco
    Open drinks in food preperation areas.
 05/13/2013Routine

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