| No violation noted during this evaluation. | 09/10/2015 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Not sanitizing food contact surfaces.
- Hand drying provided
Observation: No paper towels at hand sink.
- Outer openings are protected
Observation: Doors propped open, no barrier
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin tipped thermometer not working.
- 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: Sliced tomatoes at 71 degrees, lettuce 16 65 degrees, container of coleslaw at 46 degrees.
- Safe, unadulterated, honestly presented
Observation:Potatoes rotting
- Handwashing aides and devices, use restrictions
Observation: Dumping ice and filling water pitcher in hand sink.
- Restriction-presence and use
Observation: Raid not approved for use in food establishment.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken over corn in walk-in cooler.
- Food storage - preventing contamination from the premises
Observation: Box of potatoes on floor
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not marked with date of preparation.
- Handwashing cleanser, availability
Observation: No soap at hand sink.
|
08/25/2015 | Regular |
| No violation noted during this evaluation. | 05/01/2014 | Illness Complaint |
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Handwashing aides and devices, use restrictions
Observation: Dumping ice in handsink.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cheesecake at 59 degrees.
- Restriction-presence and use
Observation: Raid not approved for use in food establishment.
- Food storage - preventing contamination from the premises
Observation: Onions on floor.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Silverware crocks soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs on top shelf in walk-in cooler. Raw hamburger sitting on to of beer in walk-in cooler.
- Handwashing cleanser, availability
Observation: Upon arrival, no soap at handsink
|
02/25/2014 | Routine |
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/22/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Shredded cheese at 46.8 degrees (on counter).
- Food storage - preventing contamination from the premises
Food on floor in walk-in cooler. Ice bin no drain *.
- equipment food contact surfaces and utensils clean to sight and touch.
Racks in pizza ovens soiled. "Wet stacking" glasses.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Signage required at all handsinks, including restroom. No cold water at hand in food prep area.
- Disclosure of menu items offered or served raw or undercooked
- Miscellaneous sources of contamination
Food on floor in walk-in cooler. Ice bin no drain *.
- Test kit provided and used to measure sanitizing solution concentration
Establishment does not have test strips for checking concentration of sanitizing solution *.
- Using a handwashing sink- operation and maintenance
Dumping drinks in handsink.
- Poisonous or toxic materials used and applied
Raid not approved for use in a food establishment.
- Linens- cleaning and storage
Racks in pizza ovens soiled. "Wet stacking" glasses.
- Handwashing signage
Signage required at all handsinks, including restroom. No cold water at hand in food prep area.
|
04/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Patty's Back Door, 2nd & Broadway, Grand River, IA 50108 »