Sloan Cafe, 403 Evans St, Sloan, IA 51055 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Sanitizers
Observation: The bleach water tested out at 0 ppm. The solution was remixed to 50 ppm.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine was not sanitizing dishes when I was inspecting the facility.
- Bare hand contact with ready to eat foods
Observation: The cook was handling ready to eat foods with her bare hands. I discussed with her the importance of handling foods with gloves. She agreed.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility does not have a sick policy in place. I provided a sick policy to the PIC and she stated she would put it into protocol.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin tipped thermometer.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The walk in cooler was not clean to sight. Shelves, floors, ceiling, and the vent screens need to be cleaned. Continue cleaning non food contact surfaces.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided the facility with a diarrhea vomit clean up plan and the PIC stated she would place it into protocol.
|
09/11/2015 | Regular |
- Food storage containers identified with common name of food
Observation:Label food containers as to the contents
- Indoor and outdoor surfaces
Observation:Install a smooth, non-absorbent, and easily cleanable floor surface in the walk in cooler.
- Material characteristics of non-food contact surfaces
Observation:Repair utensil hanging area wall. Ensure the surface is smooth and easy to clean
- In-use utensils, between-use storage
Observation:Store all scoops in bulk containers with the handle out of the food
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Maintain the shelving in walk in cooler to be free of residue and mildew.
- Other liquid waste and rain water
Observation:Repair condensate leakage in the walk in cooler
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Ensure foods that require datemarking are properly datemarked.
|
09/22/2014 | Routine |
- Foods are cooled using appropriate methods
Cool large quantities of hot foods in shallow pans and/or smaller portions. Hot foods must cool from 135* to 70* within 2 hours and then further cool those foods to 41* or less within the next 4 hours.
- Utensils and pressure measuring devices maintained
Spatulas damaged and cracked.
- Designated areas for employees
use of designated areas by employees
|
10/30/2013 | Routine |
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