Stanley & Virginia Shearer Cafeteria, 417 S East St, Corydon, IA 50060 - inspection findings and violations

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Business Info

Name: STANLEY & VIRGINIA SHEARER CAFETERIA
Address: 417 S East St, Corydon, IA 50060
Phone: 641-872-2260
Total inspections: 3
Last inspection: 01/21/2016
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Inspection findings

Inspection date

Type
  • Customer self service operations are monitored by food employees
    suitable utensils are provided or dispensing methods that protect the food are used
  • Common name-working containers
    Observation: Chemicals (sanitizer) in unlabeled spray bottle - labeled.
  • 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 cheese sitting out at 62 degrees - placed under refrigeration at time of inspection.
  • Foods are cooled using appropriate methods
    Observation: Placing hot food in deep plastic containers, covering and placing in walk-in to cool. Placing hot foods in covered containers (soup) to cool for night meals. Uncovered and put in ice bath.
 01/21/2016Regular
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Raw chicken stored over pork product in walk-in cooler, relocated at time of inspection.
  • 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
    Observation: Sausage gravy placed in walk-in cooler approximately 9:30 - 10:30 at 77.7 degrees at 1:30. Disposed of at time of inspection.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: Will submit
  • PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
    Observation: Items on salad bar not at 41 degrees: Hard boiled eggs - 45 degrees/ Ham and cheese sandwiches 45.6 degrees/ Chocolate cream pie 51 degrees, disposed of. Will put more ice on salad bar in future.
  • Prohibited storage areas for clean equipment and utensils
    Observation: Clean dishes stored directly next to hand washing sink/no barrier.
  • Foods are cooled using appropriate methods
    Observation: Placing hot foods in pans, tightly covering and placing in walk-in to cool.
  • 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 on salad bar not at 41 degrees - hard boiled eggs 45 degrees
 06/02/2014Routine
  • Mechanical warewashing equipment, sanitization pressure
    Pressure on mechanical ware washing machine at 10 psi during final fiinse.
 03/04/2013Routine

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