Prairie Meadows-Main Kitchen, One Prairie Meadows Dr, Altoona, IA 50009 - inspection findings and violations

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Business Info

Name: PRAIRIE MEADOWS-MAIN KITCHEN
Address: One Prairie Meadows Dr, Altoona, IA 50009
Phone: 515-967-1226
Total inspections: 6
Last inspection: 12/17/2014
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 12/17/2014Regular
No violation noted during this evaluation. 03/26/2014Routine
  • Mechanical warewashing equipment, hot water sanitizing temperatures
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
  • Discharge from eyes, nose, and mouth
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
 09/16/2013Routine
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Observed rice that exceeded the 7 day datemark. The food was discarded. Corrected at time of inspection
  • Sanitization of food contact surfaces - before use and after cleaning
    Observed that the mechanical washer in the main kitchen was not sanitizing. The machine was repaired during this inspection. Corrected at time of inspection
 07/31/2013Routine
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • 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
  • Eating, drinking, or using tobacco
 05/23/2013Routine
  • Separation from food, equipment, utensils, linens, and single service
    Single use gloves stored under stainless steel cleaner.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Cook handling raw potenially hazardous foods and ready to eat foods with the same pair of gloves. Cook was informed of the correct procedures and was observed performing those procedures. Corrected at time of inspection
  • Roasts held at a temperature of 130°F or above
    Butter for breakfast was held at 52*F. More ice was added to the tray and the lid was put on the butter to bring it back down to temperature. Corrected at time of inspection
  • equipment food contact surfaces and utensils clean to sight and touch.
    Slicer in the preparation area is soiled with dried food particles.
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Ranch dressing found dated 5/7. Artichoke dip found dated 5/12.
 05/22/2013Routine

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