| No violation noted during this evaluation. | 11/23/2015 | Follow Up LOC |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Several packages of frozen soup sitting out at room temperature to thaw.
- Posting inspection reports
Observation: Inspection report not posted.
- Light bulbs, protective shielding
Observation: No light shield in dessert display case.
- 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: Food in main prep table not at 41 degrees: Chicken 50 degrees, hamburgers - 66 degrees, deli meats 58 degrees) - all removed from unit, shall not be used until it is serviced and operating properly. Cheese and lettuce in salad prep table at 44 degrees.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food contact surfaces (cutting surface on prep table). Not washed and sanitized per code (every four hours) discussed alternatives.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Thermometer and container storing thermometer soiled. Interior of ice machine soiled.
- 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 stored over produce in reach-in cooler, relocated at time of inspection.
- Dispensing of single-service and single-use articles
Observation: Single use utensils not disposed by handle.
- Outer openings are protected
Observation: Gaps around back exit door
|
11/12/2015 | Regular |
| No violation noted during this evaluation. | 05/13/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: no test strips for checking concentration of sanitizing solution for warewashing machine.
- 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 ham - 55 degrees, cooked chicken breast 52.7 degrees, sliced tomatoes 48.2 degrees.
- Hand drying provided
Observation: No paper towels at front handsink.
|
04/29/2014 | Physical Recheck |
- Hand drying provided
Observation: Upon arrival, no paper towels at handsinks, provided at time of inspection.
- Dispensing of single-service and single-use articles
Observation: Plastic utensils not dispensed by handles.
- Backflow protection
air gap, device standard, when required
- Posting inspection reports
Observation: Inspection report not posted.
- Miscellaneous sources of contamination
Observation: scoops laying in flavorings
- In-use utensils, between-use storage
Observation: Ice scoop by pop dispensing system not stored handle up.
- Food storage - preventing contamination from the premises
Observation: Box of ice cream cones on floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli meats not date marked. Dated at time of inspection.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No written policy. Not familiar with reportable diseases.
- Foods are cooled using appropriate methods
Observation: Placing hot foods in deep containers, covering and placing in reach-in cooler to cool.
- Light bulbs, protective shielding
Observation: Missing light shields
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM
- 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: Items in prep tables not at 41 degrees: Chicken 53, turkey 54.6, Egg salad 49, lettuce 49.3, shredded cheese 45.6 degrees - adjusted thermostat at time of inspection. Will monitor
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelving in coffee prep area soiled. Tracks on pastry display cases soiled. Interior of middle ice cream chest in basement heavily soiled.
- Plumbing system maintained in good repair
Observation: Hand sink not properly plumbed
- Test kit provided and used to measure sanitizing solution concentration
Observation: Using chlorine based sanitizer, no test strips to check concentration.
- Air drying of equipment and utensils
Observation: Ice bucket not stored inverted.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Handwashing aides and devices, use restrictions
Observation: Using handsink in kitchen for dumping items.
|
03/20/2014 | Routine |
Restaurant representatives - add corrected or new information about Smokey Row, 109 S Market, Oskaloosa, IA 52577 »