| No violation noted during this evaluation. | 02/11/2016 | Other |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machines are not clean to sight or touch.
|
12/14/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Both ice machines and the grill not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Using a handwashing sink- operation and maintenance
Observation: Utensils stored in the hand sink. (Hand sink is a part of the 3-compartment sink).
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef stored above ready to eat foods. Corrected by moving the raw beef below the ready to eat foods.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The dish machine is not sanitizing. Until the machine is fixed, they will sanitize in the 3-compartment sink.
- Where to wash
Observation: Employees do not use the hand sink to wash their hands.
- 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: The facility does not have a sick policy.
- Hand drying provided
Observation: No paper towels at the hand sink.
- Demonstration of Knowledge
Observation: Washing hands in stagnant soapy water in the sink. No paper towels at the hand sink. Foods in the walk-in cooler not date marked.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Floors, walls, handles, doors, microwave not clean.
- Miscellaneous sources of contamination
Observation: Coffee not protected stored open on the counter.
- When to wash
Observation: Employees do not wash hands when first enter the kitchen.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours not date marked. Foods were voluntarily discarded. During future inspections, when foods are held past 24 hours, the inspector will ask the facility to voluntarily discard the foods. Rick Control Plan will be put into place to verify the date marking system is put into place and followed.
- Cleaning procedure
Observation: Washing hands in stagnant water in the sink. Using cloth towels in a different room to dry hands.
|
12/03/2015 | Regular |
| No violation noted during this evaluation. | 10/07/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice chute and ice machine not clean to sight or touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Foods in the fridge not date marked. During any future inspections, the inspector will ask that foods not date marked be voluntarily discarded.
- 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: Foods on cold hold temped at 47 degrees.
|
06/29/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM. The owner plans to take the June 30 class.
- 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: Foods on the salad bar below required temp at 44 to 50 degrees. Foods were taken off the salad bar (replaced with cold, new foods) and placed in the walk-in cooler. The salad bar temp was turned down.
- Hand drying provided
Observation: No hand towels at the hand sink.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in the walk-in freezer.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Fridges without thermometers.
- Cutting surfaces maintained
Observation: The cutting board has scratches and scoring and can no longer be effectively sanitized.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener, ice chute, ice machine not clean to sight or touch.
- Disclosure of menu items offered or served raw or undercooked
Observation: The menu items (eggs cooked to order) are not disclosed in the menu.
- Common name-working containers
Observation: Spray bottles and buckets containing a chemical solution not labeled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The ventilation system not maintained clean.
- Cleaning procedure
Observation: Use a hand towel to dry hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef above ready to eat foods. Corrected by moving the beef below the ready to eat foods.
- Storage and maintenance of wet and dry wiping cloths
Observation: In-use towels not stored in sanitizer solution.
- Reminder statement
Observation: The reminder statement is not in the menu for the eggs cooked to order.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips. The facility is not using the quat test strips when mixing sanitizer solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces (handles, make-table shelves and racks, walk-in cooler racks, fan in the kitchen, side of the fridge) not clean.
- Sanitizers
Observation: Sanitizer solution was mixed with degreaser. Corrected by remixing the quat sanitizer without degreaser.
- Food storage containers identified with common name of food
Observation: Food storage containers not labeled with the common name of the food.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Kitchen utensils (tongs and spatulas) and ice cream scoops not clean every 4 hours.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazardous foods held longer than 24 hours not date marked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls in the kitchen not clean.
- 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 does not have a tip sensitive thermometer.
|
06/15/2015 | Regular |
| No violation noted during this evaluation. | 11/16/2014 | Follow Up LOC |
- 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: Observed potentially hazardous foods in the salad bar above required temperature (57 degrees). The food was voluntarily discarded.
- Hand drying provided
Observation: Observed no hand towels at the hand sink. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed the facility does not have bleach test strips.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (handles, walls, microwaves) not clean.
- Storage and maintenance of wet and dry wiping cloths
Observation: Observed common towels used for drying hands and not kept in sanitzer solution. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed eggs on the menu cooked to order with no Consumer Advisory.
- Sanitizers
Observation: Observed bleach sanitizer solution below required level. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw hamburger stored above ready-to-eat foods.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (ice chute, pans, 2 ice machines, refrigerators) not clean to sight or touch.
- Cleaning procedure
Observation: Observed hand washing procedure is incorrect. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods in all cold hold units not date marked.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor in the walk-in coolers and in the freezer.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Observed no thermometers on the cold hold units.
- Light bulbs, protective shielding
Observation: Observed light bulbs without protective shielding.
- Handwashing signage
Observation: Observed no hand sink sign at the hand sink. Corrected.
|
11/04/2014 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
11/12/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Restrooms must be power-vented. Exhaust hood and baffles must be cleaned.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Restrooms must be power-vented. Exhaust hood and baffles must be cleaned.
- Plumbing
materials, design, construction and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine, pop guns and holsters must be cleaned. --Walk-in coolers and freezer must be cleaned.
- Common name-working containers
All spray bottles must be correctly labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hurs must be marked with 7-day "consume by date".
- Storage and maintenance of wet and dry wiping cloths
Walk-in coolers and freezer must be cleaned.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Bar handsink must have hot water.
- Food storage - preventing contamination from the premises
Food must be stored up off floor in walk-ins.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must be shelved beneath ready-to-eat food.
|
11/08/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
|
06/18/2013 | Routine |
- Eating, drinking, or using tobacco
- Laundry facilities
requirement, location, and use
- Food shall be obtained from sources that comply with law
Moldy food must be discarded.
- Hand drying provided
Soap and paper towels must be provided at all handsinks.
- Food storage - preventing contamination from the premises
When not in use, ice bin must be kept covered. Food must be stored up off floor (onions in walk-in cooler, boxes in walk-in freezer)
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood/screens must be cleaned.
- Responsibilities of Permit Holder
License and most recent inspection must be posted where public can see them.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meat must be stored beneath ready-to-eat food.
- equipment food contact surfaces and utensils clean to sight and touch.
If dippers are stored in well, it must be with running water. Pop gun holster must be cleaned.
- Miscellaneous sources of contamination
When not in use, ice bin must be kept covered. Food must be stored up off floor (onions in walk-in cooler, boxes in walk-in freezer)
- 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
Food must be cooled quickly from 135-70 within 2 hours, then from 70-41 within an additional 4 hours. To do this, cut roast into smaller pieces.
- Linens- cleaning and storage
If dippers are stored in well, it must be with running water. Pop gun holster must be cleaned.
- Roasts held at a temperature of 130°F or above
Kitchen cold make table was 53-58 degrees. Must hold food at 41 or below. Salad bar was 48-54. Place bowls deep into ice and do not heap bowls above ice line. --
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food employees must read and sign Food Employee Reporting Agreement, and forms must be kept on file.
- Plumbing
materials, design, construction and installation
- Posting of a valid license
License and most recent inspection must be posted where public can see them.
- Handwashing cleanser, availability
Soap and paper towels must be provided at all handsinks.
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check strength of dishmachine and bleachwater sanitizer.
|
06/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Standard Cafe-Jay's Restaurant, 120 W 7th St, Sanborn, IA 51248 »