No violation noted during this evaluation. | 10/27/2015 | Follow Up LOC |
- Storage and maintenance of wet and dry wiping cloths
Observation: Quat sanitizer in buckets below required concentration. Sanitizer was changed during inspection. Corrected.
- 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: Cut tomatoes and shredded lettuce temped at 56*. Ice packs were added to surround foods.
- Common name-working containers
Observation: Sanitizer buckets not labeled.
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10/14/2015 | Regular |
- Food employees hair is effectively restrained
Observation:Longer hair must be adequately restrained by use of ponytail hairnet, etc.
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10/15/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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09/16/2013 | Routine |
- Sanitizers
Observed quat sanitizer below 200ppm.
- Handwashing signage
Observed no hand sink sign posted at the handwash sink.
- Roasts held at a temperature of 130°F or above
Observed sandwiches temped at 63*.
|
09/04/2013 | Routine |
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