- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw bacon stored with ready to eat foods. Corrected by placing the raw bacon under the ready to eat foods.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a tip sensitive thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. The current owner plans to take ServSafe June 3.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with deli meats. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods held past 7 days. Corrected by foods were voluntarily discarded.
- In-use utensils, between-use storage
Observation: Scoop without a handle in the ice machine.
|
04/20/2015 | Regular |
| No violation noted during this evaluation. | 12/10/2014 | Follow Up LOC |
- Food employees hair is effectively restrained
Observation: Observed employee hair is not effectively restrained.
- Food properly labeled with major food allergens
Observation: Observed packaged foods (bakery items) not labeled with major food allergens.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed the baking racks, shelves and cupboards were not cleaned to sight.
- Air drying of equipment and utensils
Observation: Observed several bowls and plates wet to sight.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food is properly labeled
Observation: Observed packaged foods (rolls, cookies, pies, fudge) that were not properly labeled.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed the menu with cooked to order eggs without a Consumer Advisory. Cooked to order eggs were not asterisked in the menu.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed prepared foods not date marked held for more than 24 hours.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed the need for some general house keeping in the baking area.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towels laying on food contact surfaces.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed the facility without Quat test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed dishes and bowls not cleaned to sight and touch.
- Cleaning of cooking and baking equipment
Observation: Observed baking equipment not cleaned to sight and touch.
- Dispensing of single-service and single-use articles
Observation: Observed self-service items (coffee cups) not properly stored.
- Multiuse food contact surfaces are cleanable
Observation: Observed spatulas that were falling apart.
- Protecting food from environmental contamination
Observation: Observed onions stored on the floor in the cooler and plastic bags stored on top of cookies.
- Storage of clean equipment and utensils
Observation: Observed several bowls and containers filthy in storage.
- Sanitizers
Observation: Observed Quat sanitizer above 400 ppm. Corrected.
- In-use utensils, between-use storage
Observation: Observed whisks not properly stored with the food contact surfaces up.
- 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: Observed potentially hazardous foods between 48 and 60 degrees in the sandwich fridge. All potentially hazardous items were voluntarily discarded.
|
08/08/2014 | Routine |
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
11/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
11/15/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food emloyees must read and sign Reporting Agreement, and forms must be kept on file
- equipment food contact surfaces and utensils clean to sight and touch.
Bulk contaiers with baking equipment must be cleaned (downstairs)
- Foods are cooled using appropriate methods
Food must be cooled quickly, from 135-70 within 2 hours, then from 70-41 within an additional 4 hours. To do this, cool food in shallow layer, use metal rather than plastic, leave uncovered to cool, stir often, add ice or immerse in ice, or other appropriate methods. Corrected at time of inspection
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishmachine must sanitize at 50-100 ppm (upstairs dishmachine was out of sanitizer. Bucket changed) Corrected at time of inspection
|
09/09/2013 | Routine |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food emloyees must read and sign Reporting Agreement, and forms must be kept on file
- equipment food contact surfaces and utensils clean to sight and touch.
Bulk contaiers with baking equipment must be cleaned (downstairs)
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Dishmachine must sanitize at 50-100 ppm (upstairs dishmachine was out of sanitizer. Bucket changed) Corrected at time of inspection
- Foods are cooled using appropriate methods
Food must be cooled quickly, from 135-70 within 2 hours, then from 70-41 within an additional 4 hours. To do this, cool food in shallow layer, use metal rather than plastic, leave uncovered to cool, stir often, add ice or immerse in ice, or other appropriate methods. Corrected at time of inspection
|
09/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Prairie Queen Bakery & Restaurant, 301 10th St Ste A Sheldon, Ia 51201, , IA »