- 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 sausage gravy sitting out at 85 degrees - disposed of at time of inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage containers identified with common name of food
Observation: Label ingredient containers.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Mechanical ware washing machine not sanitizing - machine is out of order until working properly. Must use three compartment sink until that time.
- Food in a hermetically sealed container
Observation: Home canned foods found throughout establishment. PIC states for personal consumption only, shall be placed in one location and labeled as such.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cabinets soiled inside and out.
- Restriction-presence and use
Observation: "Concentrated" bleach not approved for use for food contact surfaces - will not use.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor around fryers and grill heavily soiled - picture attached.
- 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: Gravy prepared on this date around 9:00 temping at 85 degrees at 11:00 - disposed of at time of inspection.
- 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 stuffing expired - disposed of at time of inspection.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken sitting on top of beef and pork, relocated at time of inspection.
- Food storage - preventing contamination from the premises
Observation: Containers of food stored on floor.
- Handwashing aides and devices, use restrictions
Observation: Tea pots in hand sink.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Raw shell eggs sitting out at 62 degrees - placed in walk-in at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Window cleaner sitting next to crock pot - relocated at time of inspection.
|
12/08/2015 | Regular |
| No violation noted during this evaluation. | 05/21/2015 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Container of oats uncovered in walk-in
- 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 in steam table at 80 degrees, removed to be reheated at time of inspection.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Food containers and lids soiled (dry ingredients)
- Cleaning of cooking and baking equipment
Observation: Interior of microwaves and ovens soiled.
- Package integrity
Observation: Exterior of canned goods rusting - disposed of.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior and exterior of cabinets soiled.
- Safe, unadulterated, honestly presented
Observation: Molding mustard- disposed of.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Utensils not dispensed by handles.
|
05/18/2015 | Regular |
| No violation noted during this evaluation. | 11/03/2014 | Follow Up LOC |
- 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 produce in walk-in cooler.
- 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: Sausage gravy prepared at 6:00 am on this date temping at 44.3 degrees at 1:10 pm. Shall be disposed of.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Working container in walk-in cooler expired: Brown gravy 10/25/14, Chicken casserole 10/15/14.
- Packaged foods shall comply with standard of identity requirements
Observation: Baked goods, prepared on site, for retail, not labeled with ingredients or contact information.
- Air drying of equipment and utensils
Observation: "Wet stacking" dishes
- Designated areas for employees
use of designated areas by employees
- Common name-working containers
Observation: Chemicals in unlabeled spray bottles
- 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 tomato at 54 degrees, Salads at 51 degrees.
|
10/28/2014 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
- 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
- Shellstock, maintaining identification
|
06/30/2013 | Routine |
- Outer openings are protected
Back door propped open.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelf under microwave soiled.
- In-use utensils, between-use storage
Scoop laying in flour.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working container of sausage & saurkraut with expiration date of 5/2/13. Working container of salisbury steak with expiration date of 5/1/13. - Disposed of at time of inspection.
- Eating, drinking, or using tobacco
Open drinks in food prep area
- Roasts held at a temperature of 130°F or above
Ham on slicer at 63 degrees.
- Food storage - preventing contamination from the premises
Onions on floor in walk-in cooler.
|
05/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Sale Barn Cafe-Bakers Dozen, 900 E Main, Lamoni, IA 50140 »