Rabiner Treatment Center, 1762 Johnson Ave, Fort Dodge, IA 50501 - inspection findings and violations

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Business Info

Name: RABINER TREATMENT CENTER
Address: 1762 Johnson Ave, Fort Dodge, IA 50501
Phone: 515-576-7388
Total inspections: 6
Last inspection: 04/09/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 04/09/2015Follow Up LOC
  • Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
    Observation: Hot holding and cooling equipment is still inadequate as noted in previous inspection.
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
 04/02/2015Regular
No violation noted during this evaluation. 04/23/2014Follow Up LOC
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Roast beef did not have date mark. Menu said it was made on 3-26 and was marked at time of inspection.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: Wiping cloths not maintained in sanitizer.
  • Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
    Observation: There is not adequate space to cook food same day as service because bottom of vulcan oven is not fully functional. Bottom left of wolf oven doesn't work and the right only has two racks which doesn't allow for cooking for 50 people three times a day. This leads to foods being cooked and cooled ahead of time which is additional steps that could be eliminated.
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Observation: Observed taco and lasagna meat prepared at time of inspection. Taco meat was placed on sheet pans at time of inspection. Lasagna meat was also moved at time of inspection.
 04/01/2014Routine
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Floors soiled especially under equipment
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
    Prepared mashed potatoes were at 125 before being moved to steam table. Continued reheating in oven at time of inspection.
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
 10/18/2013Routine
No violation noted during this evaluation. 04/18/2013Routine

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