Scc Food Service, 335 Messenger Rd, Keokuk, IA 52632 - inspection findings and violations



Business Info

Name: SCC FOOD SERVICE
Address: 335 Messenger Rd, Keokuk, IA 52632
Phone: 319-524-3221
Total inspections: 3
Last inspection: 10/22/2015

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Inspection findings

Inspection date

Type

  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation:Establishment without a certified manager. Establishment will attend a class within 6m. ISU extension office information given today. Inspector will recheck at the next regular inspection
  • Poisonous or toxic materials used and applied
    Observation:Sanitize too strong in the 3 compartment sink. Remixed to correct
  • Demonstration of Knowledge
    Observation:Establishment without a certified manager, cold holding violations, excess concentration of chemical sanitize. Inspector explained a more effective way to keep foods cold during the lunch hours, identifying items that require temperature control for safety. Establishment will attend ServSafe within 6 month. Inspector will recheck at the next regular 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: Cooked chicken, cheese, cut tomatoes on ice @63, @61 and @61. Items placed in the cooler. Inspector explained a more effective way to place items on ice and keep cold by adding water and ice and using smaller containers. Inspector will recheck at the next regular inspection
10/22/2015Regular
  • Food temperature measuring devices are provided and readily accessible
    small reach in cooler without thermometer.
  • Bare hand contact with ready to eat foods
    Student helper cutting tomatoes for chicken raps with bare hands. Gloves were putted on to correct. Corrected at inspection. Inspector will re-check at the next regular inspection.
10/28/2013Routine
  • Discharge from eyes, nose, and mouth
  • 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
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Clean condition-hands and arms
  • Shellstock, maintaining identification
06/04/2013Routine

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