- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Soup that was cooked and cooled on premise on 1/20/16 put in crock pot at 7:00 am on this date to reheat. At 10:20 soup temped at 124 degrees, discarded at time of inspection.
- 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: Sliced tomatoes at 46 degrees, philly steak mixture at 51 degrees, placed on ice at time of inspection. Discussed how to properly store cold food.
- Food storage - preventing contamination from the premises
Observation: Box of potatoes on floor
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Crock pot used for reheating foods. Will no longer use this practice
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working package of cooked chicken with an expiration date of 1/16/2016 in refrigerator. Discarded at time of inspection.
- 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 lettuce and next to cottage cheese and peaches (picture attached). Relocated at time of inspection.
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01/21/2016 | Regular |
| No violation noted during this evaluation. | 05/08/2015 | Follow Up LOC |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of chicken salad in reach-in cooler with expiration date of 4/14/15 - disposed of at time of inspection.
- 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: Items in reach-in cooler not at 41 degrees: Cooked chicken 47 degrees
- Handwashing aides and devices, use restrictions
Observation: Upon arrival, container of food in hand sink, removed at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used for wiping food contact surfaces not in sanitizing solution between uses. (cook line)
- Miscellaneous sources of contamination
Observation: Dispensing cup in bag of diced ham.
- Eating, drinking, or using tobacco
Observation: Eating in kitchen.
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04/16/2015 | Regular |
- 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
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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09/18/2013 | Routine |
- Duties of PIC
Staff not familiar with reportable diseases *.
- Roasts held at a temperature of 130°F or above
Partially cooked bacon at 90 degees. --Diced tomatoes by grill at 60 degrees. Cheese slices by grill at 58 degrees. Raw hamburger in refrigerator by grill at 45.3 degrees.
- Posting of a valid license
License and inspection report not posted where consumer can see it.
- Sanitizers
Sanitizer too strong in bar sink - changed at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Thermometer in salad cooler inaccurate. No thermometer in refrigerator by grill *.
- Responsibilities of Permit Holder
License and inspection report not posted where consumer can see it.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Thermometer in salad cooler inaccurate. No thermometer in refrigerator by grill *.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working container of pink fluff with expiration date of 9/11/13 in cooler - disposed of at time of inspection.
- Designated areas for employees
use of designated areas by employees
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09/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Rumors Bar & Grill, 306 W South St, Mount Ayr, IA 50854 »