- Handwashing signage
Observation: Hand washing signs were not posted in the bathrooms. Given today.
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12/21/2015 | Regular |
| No violation noted during this evaluation. | 09/11/2015 | Other |
- Light bulbs, protective shielding
Observation: Light bulbs in the dry storage/office area do not appear to be shatter resistant. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Manager does not have the CFPM. Will be taking the class this summer. Must have a CFPM on staff at all times.
- Package integrity
Observation: Cans of applesauce and mixed fruit were dented on seals. May not use any can that is dented on top, bottom, or side seals. Also any can that has a gap when sit on level surface or has sharp points due to denting. Cans were discarded at time of inspection.
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03/27/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation:Wall surfaces is peeling/crumbling texture around the door frame in the dry storage area, repair to have smooth, cleanable surface again.
- Sanitizers
Observation:1)Mixing bleach and soap in same bucket, must separate these steps to ensure proper cleaning and sanitizing of surfaces. 2)Bleach in excess of 200 ppm, diluted today to 100 ppm.
- Food employees hair is effectively restrained
Observation:One staff not wearing hair restraint, all working with foods needs to have hair restraint such as hat, visor, or net.
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12/01/2014 | Regular |
| No violation noted during this evaluation. | 11/07/2014 | Other |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:All non-food contact surfaces will need to be cleaned.
- Safe, unadulterated, honestly presented
Observation:All opened packages of food and food service items, ie straws, gloves, plastic wrap will need to be discarded. All unopened pkg of food and food service items, will need to be evaluated for soot resideue (ie wipe with white cloth). If solid surface, may wash, rinse, and sanitize with cloths. If soft pliable, ie bread wrapper, must discard product. Contents of cooler and freezers were evaluated and appear clean. Call if any questions, number provided to superintendent.
- 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:Coolers at top range of safety now-electricity off since about 1:15pm, keep closed. Evaluate temp when power restored. Any product needing refrigeration must be discarded if exceeds 41 degrees F when power restored. One cooler at 50 F now, must discard contents, 2 door True cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Will need to wash, rinse, and sanitize all food contact surfaces before reopen for food service, soot present on flat surfaces in kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:All floors, walls, ceilings will need to be cleaned.
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11/04/2014 | Other |
- Cleanability of floors, walls, and ceilings
Observation: Several stained ceiling tiles in kitchen area due to roof leaking. Roof is getting replaced this summer.
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05/22/2014 | Routine |
- Food on display is protected from contamination by consumers
Provide sneeze guard for food near salad bar to prevent contmaination.
- Sanitizers
Sanitizer in excess of required concentration (bleach water) Use test strips frequently to ensure sanitizer for food contact surfaces is maintain 50-100ppm. Corrected on site.
- Material characteristics of non-food contact surfaces
Cracked lid for sugar container. Replace lid to maintain in good condition and make easily cleanable.
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10/28/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
No sanitizer was made during inspection. Must have sanitizer available for use throughout day. Do NOT use chlorox bleach wipes on food contact surface to sanitize. The wipes are toxic to food, only use a "food grade bleach solution (50-100ppm)" on counter tops used for food preparation and other ars where food may touch. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Beef Stew made on the past Friday (3 days ago) was not date marked. Must date mark potentially hazardous foods if not used within 24 hours after preparation. Have 7 days form date mark to consume or discard. REPEAT VIOLATION. Corrected on site. This has been noted in several inspections.
- Test kit provided and used to measure sanitizing solution concentration
Must provide CHloring Test Strips for bleach-water sanitizing solution. Bleach solution must maintain between 50-100ppm.
- Condiments are protected from contamination by consumers
Must cover (ex. lid) on condiments when serving to prevent contamination of food. REPEAT VIOLATION.
- Roasts held at a temperature of 130°F or above
Must keep cut water melon 41 degrees or below when serving. WAter melon was sitting out on table at room temperature. Suggest using an ice pack salad bar with ice to maintain proper temperature. PHF is served for 30 minutes during lunch time. REPEAT VIOLATION. Corrected on site.
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04/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Olin Elem & High, 212 Trilby, Olin, IA 52320 »