- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potato salad held longer than 7 days. Potato salad was voluntarily discarded during inspection. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation system not clean to sight or touch.
- Outer openings are protected
Observation: Light coming through back door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above ready to eat foods in cooler. Eggs were moved to bottom shelf during inspection. Corrected.
- 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: Gravy temped at 127* Gravy was removed and re-heated to 175* during inspection. Corrected.
- Physical facilities maintained in good repair
Observation: Walls not smooth and easily cleanable.
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05/14/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed build up in vent system above grill.
- Material characteristics of non-food contact surfaces
Observation: Observed duct tape on non-food contact surfaces.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed build up on walls.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with ready to eat bread. Bread was voluntarily discarded and employee put gloves on. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Observed no thermometer in front seating area cooler.
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05/22/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
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09/30/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed gravy held longer than the 7 day date mark. Gravy was voluntarily discarded. Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
Observed build up on large butter/grease scoop. Observed utensils not maintained in good repair.
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
Observed gaps under or around exterior door.
- Material characteristics of non-food contact surfaces
Observed storage area where pans are kept with build up. Observed duct tape being used on freezers and shelves.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer in the front reach in cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on large butter/grease scoop. Observed utensils not maintained in good repair. --Observed storage area where pans are kept with build up. Observed duct tape being used on freezers and shelves.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory in the menu.
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09/17/2013 | Routine |
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
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03/15/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation system not clean.
- When to wash
Observed no hand washing before handling a food order.
- Outer openings are protected
Observed gaps under or around exterior door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat stored next to ready to eat foods in the reach in refrigerator.
- Food storage containers identified with common name of food
Working food containers not identified with common name of food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods not date marked.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes held at room temperature and temped at 62*.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory in the menu.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided to temp cooked foods.
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
Observed potatoes stored on the floor. Potatoes were moved. Corrected at time of inspection
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03/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Ruth's Cafe, 133 So Washington, Remsen, IA 51050 »