- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy. Corrected by having all the kitchen employees sign and review the sick policy.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener is not clean to sight or touch. Corrected by cleaning and sanitizing the can opener.
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10/06/2015 | Regular |
| No violation noted during this evaluation. | 04/28/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener not clean to sight or touch.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate hot hold equipment. Cooked beans held at room temperature were 120 degrees, below hot hold requirements.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked beans below required hot hold temperature at 120 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods held longer than 24 hours not date marked.
- Sanitizers
Observation: Bleach sanitizer above required level, above 200 ppm. Corrected by mixing a new batch.
- Preventing contamination from equipment, utensils, and linens
Observation: Foods covered with a towel.
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03/23/2015 | Regular |
- Sanitizers
Observation:Observed quat sanitizer below 200ppm. Quat was dumped and re-filled. Corrected.
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12/15/2014 | Regular |
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods taken out of their original container and held longer than 24 hours not date marked. Foods were voluntarily discarded. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed foods held longer than 7 days. Foods were voluntarily discarded. Corrected.
- Posting inspection reports
Observation: Observed most recent inspection report not posted where the public can view it.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces not clean to sight or touch. Utensils were removed to be washed. Corrected.
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03/07/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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09/24/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must be shelved beneath ready-to-eat food. Raw ground beef must be shelved beneath whole cuts of meat. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
Dishmaqchine must sanitize at 50-100 ppm ( it was too weak ).
- Outer openings are protected
Garage door in back store room must remain shut tightly, or screen must be provided.
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09/20/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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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04/20/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Warmer temps on chicken nuggests were 115-125 degrees. Must hold at 135 or above (food product temp, not air temp inside warmer).
- Multiuse food contact surfaces are constructed of safe materials
When food is in direct contact with bulk storage containers, the containers must be food grade. Oats and rice are stored in NSF approved refuse containers.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check sanitizer strength of dishmachine, even if service tech checks it when he is here.
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03/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Orange City Christian School Pre-K - 8, 604 - 3rd St., S.W., Orange City, IA 51041 »