School: South Tama Elementary, 1611 Country Club Dr, Tama, IA 52339 - inspection findings and violations

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Business Info

Name: SCHOOL: SOUTH TAMA ELEMENTARY
Address: 1611 Country Club Dr, Tama, IA 52339
Phone: 641-484-3999
Total inspections: 9
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 12/10/2015Regular
No violation noted during this evaluation. 05/06/2015Follow Up LOC
  • Storage and maintenance of wet and dry wiping cloths
    Observation: cleaning rags should be stored in bucket of sanitizer solution when not in use
  • Protecting food from environmental contamination
    Observation: bananas in cardboard boxes sitting on floor in storage room today. Should be elevated at least 6 inches off floor.
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Sweet potato fries were slacking today and were already 41deg at 9:40am. Should be thawed in refrigerator or wait until closer to baking time so temp doesn't exceed 41deg.
  • Backflow protection
    air gap, device standard, when required
  • Storage of clean equipment and utensils
    Observation: fan in dish room needs cleaning since it blows on clean dishes
 05/05/2015Regular
No violation noted during this evaluation. 12/11/2014Regular
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: sweet potato fries were thawing at room temperature today. Should be thawing under refrigeration
 04/30/2014Routine
  • Clean condition-hands and arms
  • 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
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Eating, drinking, or using tobacco
  • Shellstock, maintaining identification
 10/29/2013Routine
No violation noted during this evaluation. 06/28/2013Routine
  • Discharge from eyes, nose, and mouth
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Clean condition-hands and arms
  • 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
  • Eating, drinking, or using tobacco
 04/25/2013Routine
  • Roasts held at a temperature of 130°F or above
    Warmer is not working properly. It was up as high as it goes and only maintaining less than 130deg. Mac and Cheese was still over 135deg from cooking temp but baked beans had fallen to 85-100deg. Beans were reheated in steam table and reserved.
  • Use of lead, copper, and galvanized metal as a food contact surface
    large whisk has soder on food contact area. If it has lead of .2% or higher it is not safe. Whisk should be replaced so it is functional and safe.
 04/16/2013Routine

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