| No violation noted during this evaluation. | 02/23/2016 | Physical Recheck |
- 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: All food in walk-in out of temp degrees, (pictures attached).owner states that he will call another company. _
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tipped thermometer
- Reminder statement
Observation: Menu does not identify items that can be cooked to order.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM
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02/09/2016 | Other |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM on staff.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment could not produce a thin tipped thermometer
- Untreated eggs stored in 45°F ambient air temperature
Observation: Raw shell eggs out at 70 degrees (picture attached). Discarded at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored with food contact surfaces and over food prep area (picture attached). Relocated at time of inspection.
- Reminder statement
Observation: Menu does not identify items that can be cooked to order.
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01/15/2016 | Physical Recheck |
- 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: Crates of raw shell eggs out at 52 degrees, cooked sausage in prep table at 53 degrees, sliced cheese in prep table at 50 degrees. Pictures attached.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef over onions, raw chicken stored next to cooked bacon, raw chicken stored directly over bucket of pancake batter, raw chicken stored over cooked bacon, raw shell eggs stored over lettuce. Pictures attached.
- Reminder statement
Observation:
- 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 date marked. Pictures attached.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: NO CFPM
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals stored next to food contact surfaces and over food prep area. Picture attached.
|
12/04/2015 | Physical Recheck |
- 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 stored over diced ham, cooked sausage, celery/onion mixture. Raw chicken stored with cooked meats and deli meats - picture attached.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored over raw hamburger - picture attached.
- Disclosure of menu items offered or served raw or undercooked
Observation:
- 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 date marked.
- Separation from food, equipment, utensils, linens, and single service
Observation: Toxic items stored with food and food contact surfaces - picture attached.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Reminder statement
Observation:
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM - manager is signed up for class.
- 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: Slice cheese at 46 degrees - picture attached.
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11/24/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer soiled (picture attache)
- Light intensity
Observation: Light in store room does not meet code. (Several not working)
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Bowls used for scrambling raw shell eggs not washed rinsed and sanitized per code (every four hours)
- 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 date marked.
- Separation from food, equipment, utensils, linens, and single service
Observation: Caustics stored with food contact surface and with bisquits - picture attached
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in refrigeration units.
- 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: Raw shell eggs sitting out at 74 degrees - disposed of. Items in walk-in cooler not at 41 degrees: Roast - 44 degrees
- 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: Green beans on steam table 120 degrees.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Soup spoons not dispensed by handles.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizer solution between uses.
- Reminder statement
Observation: Menu items that are cooked to order are not identified on menu.
- Light bulbs, protective shielding
Observation: Missing/broken light shields
- Posting inspection reports
Observation: Inspection report not posted.
- 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: Establishment does not have a written employee health policy.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Could not produce test strips
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a Certified Food Protection Manager.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meats and poultry over cooked food in walk-in (pictures attached). Raw shell eggs over deli meats in prep table (pictures attached)
- Duties of PIC
Observation: Staff not properly trained on food safety.
|
11/12/2015 | Regular |
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not identify food that can be cooked to order.
- 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 stored over produce and deli meats in walk-in cooler. Raw shell eggs stored on top of food in prep table on cook line (pictures attached)
- Non-Continuous Cooking of Raw Animal Foods
Observation: Partially cooking raw animal foods and placing in drawer to hold. Hamburgers at 84 degrees, chicken at 130 degrees (pictures attached). All disposed of at time of inspection.
- Demonstration of Knowledge
Observation: Due to presence of repeat violations, person in charge cannot demonstrate knowledge in food safety.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have test strips for checking concentration of sanitizing solution.
|
04/14/2015 | Physical Recheck |
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles in ware washing area.
- Posting inspection reports
Observation: Inspection report not posted.
- Demonstration of Knowledge
Observation: Due to temperature violations, inadequate sanitizing of food contact surfaces and misuse of gloves and improper hand washing. Person in charge cannot demonstrate knowledge of food safety.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment uses chlorine based sanitizer, no test strips for checking concentration.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing thermometers in refrigeration units.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bulk containers heavily soiled.
- Non-Continuous Cooking of Raw Animal Foods
Observation: Par-cooking raw hamburger patties, ( not reaching proper internal temperature), the placing in hot hold unit to hold until service.
- Food storage, prohibited areas
Observation: Cooked taco shells stored on inverted egg cartons.
- 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: Cooked foods in reach-in cooler on cook line not at 41 degrees: Pasta - 46 degrees
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- When to wash
Observation: Food handler went outside to smoke, returned to kitchen with same gloves on and was going to return to work without washing hands. Same food handler handling chemicals (dish machine) and proceeded to go back to work with food without washing hands. Discussed and showed proper hand washing.
- 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 over uncovered container of diced ham in walk-in cooler. Raw shell eggs stored directly on top of lettuce, tomatoes and deli meats in prep table on cook line. Relocated at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not identify foods that can be cooked to order (steaks, hamburgers, eggs)
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at room temperature (pictures attached)
- 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: Sausage and bacon in drawer at 128 degrees
- Eating, drinking, or using tobacco
Observation: Open drinks in back food preparation area.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Upon arrival, ware washing machine not sanitizing. Primed machine, tested chemical itself (proper strength) and relocated hose. Ware washing machine not working correctly. Called technician, inspector spoke with company, technician will be on premise this date to fix machine. Until that time, three compartment sink to be used. Set up and demonstrated at time of inspection.
- Non-Continuous Cooking - Procedures Approved
Observation: Establishment has not been approved for a "non-continuous" cooking process, no plans.
- Light bulbs, protective shielding
Observation: Missing/broken light shields.
|
03/25/2015 | Regular |
- 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 lettuce in walk-in cooler, relocated at time of inspection.
- Handwashing aides and devices, use restrictions
Observation: Filling buckets of water at handsink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bulk food containers soiled. Will clean and sanitize.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Upon arrival, warewashing machine not sanitizing, replaced new container and primed at time of inspection.
- Miscellaneous sources of contamination
Observation: Frozen tenderloins and beef steak stored in box that originally stored raw shrimp. No barrier.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken over beef and ham in walk-in cooelr, relocated at time of inspection.
- Eating, drinking, or using tobacco
Observation: Open drinks throughout kitchen and prep areas.
- 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: Bags of hashbrowns sitting out at 58 degrees, will stop practice of leaving them sit out.
- Posting inspection reports
Observation:
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of expired food product - disposed of at time of inspection.
- 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: Sausage links and patties in warmer at 128 degrees, adjusted temperature at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: will submit.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Improper date marking
|
05/28/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Slicer soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs over hard boiled eggs, uncovered container of tuna salad and uncovered pancake batter in prep table on cook line. Raw chicken stored with and above cooked and raw beef in walk-in cooler.
- Roasts held at a temperature of 130°F or above
Food in the top of prep table on cook line at 49 degrees - bottom - 43.9 degrees. Cream cheese in prep table at wait station at 50 degrees.
- Disclosure of menu items offered or served raw or undercooked
|
11/06/2013 | Routine |
- Bare hand contact with ready to eat foods
Upon arrival, food handler touching foods with bare hands, discussed at time of inspection.
- Laundry facilities
requirement, location, and use
- Test kit provided and used to measure sanitizing solution concentration
Mechanial warewashing machine using a chlorine based sanitizer, no test strips for checking concentration. Warewashing machine does not have alarm to indicate no detergent or sanitizer.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Upon arrival, mechanical warewashing machine not sanitizing. After priming machine and running sseveral cycles, machine began sanitizing properly.
- Duties of PIC
Onwer of establishment not properly traning employees on different aspects of food safety.
- Eating, drinking, or using tobacco
Food handler eating in prep area.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Mechanial warewashing machine using a chlorine based sanitizer, no test strips for checking concentration. Warewashing machine does not have alarm to indicate no detergent or sanitizer.
- Food temperature measuring devices are provided and readily accessible
Missing thermometers in refrigration unts.
- Outer openings are protected
Gaps around back door. Flies present throughout establishment.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Foods are cooled using appropriate methods
Plaicing foil wrapped baked potatoes in pan and placing in storage room to cool to be used as potato skins. Temperature of potatoes at 78 degrees at approximately 9:00 am on 10/8/13. Disposed of at time of inspection.
- Linens- cleaning and storage
Cutting boards on prep tables in continuous use, not wash, rinsed, sanitized air dried every four hours. Bottom sides of these cutting boards are wet. Storing glasses while still wet. (Wet stacking). Food contact surfaces on slicer and dicer heavily soiled. Scoop handles laying in flour and sugar.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs over cooked foods in walk-in cooler. Raw chicken over cooked foods and next to deli meats in walk-in cooler. Raw chicken over fish in reach-in cooler on cook line. All relocated at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Cutting boards on prep tables in continuous use, not wash, rinsed, sanitized air dried every four hours. Bottom sides of these cutting boards are wet. Storing glasses while still wet. (Wet stacking). Food contact surfaces on slicer and dicer heavily soiled. Scoop handles laying in flour and sugar.
- Roasts held at a temperature of 130°F or above
Milk in reach-in cooler in prep area @ 46.4 degrees. Cream cheese in prep table in wait station at 54.2 degrees.
- Separation from food, equipment, utensils, linens, and single service
Hot Shot not approved for use in a licensed establishment. WD-40 sitting next to food in store room, both removed at time of inspection.
- When to wash
Food handler eating in kitchen failed to wash hands and change gloves - PIC discussed proper procedures with food handler. Food handler rinsed hands in hand sink, not using soap or drying hands.
- Poisonous or toxic materials used and applied
Hot Shot not approved for use in a licensed establishment. WD-40 sitting next to food in store room, both removed at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Menu items cooked to order, not identified on menu*.
- 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
Plaicing foil wrapped baked potatoes in pan and placing in storage room to cool to be used as potato skins. Temperature of potatoes at 78 degrees at approximately 9:00 am on 10/8/13. Disposed of at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Pop dispenser leaking. Surface under slicer soiled. --Cutting boards on prep tables in continuous use, not wash, rinsed, sanitized air dried every four hours. Bottom sides of these cutting boards are wet. Storing glasses while still wet. (Wet stacking). Food contact surfaces on slicer and dicer heavily soiled. Scoop handles laying in flour and sugar.
- Hand drying provided
Upon arrival, no papertowels at handsink in kitchen, provided at time of inspection.
- Cleaning procedure
Food handler eating in kitchen failed to wash hands and change gloves - PIC discussed proper procedures with food handler. Food handler rinsed hands in hand sink, not using soap or drying hands.
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10/08/2013 | Routine |
- Clean condition-hands and arms
- 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
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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04/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Riverside # Family Restaurant, 1802 A E Ave, Oskaloosa, IA 52577 »