| No violation noted during this evaluation. | 07/31/2015 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was no evidence of date marking. Discussed the importance of date marking. Sent datemarking guidelines. Send letter of correction for datemarking procedures by 7/29/2015.
|
07/24/2015 | Physical Recheck |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: The interworkings of the ice machine was soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There was no evidence of datemarking. Discussed the importance of proper datemarking. Sent datemarking guidelines. Send letter of correction for datemarking procedures by 7-22-15 to the email provided.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:There were raw eggs and cookie dough stored above and next to RTE foods in the refrigerator. Discussed the dangers of cross contamination of raw product with RTE products. Corrected at inspection
|
07/13/2015 | Regular |
| No violation noted during this evaluation. | 06/02/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the refrigerator, there were raw eggs placed over ready to eat items. - Corrected at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Items in the salad make table were not consistently datemarked. There were undated tomatoes from Saturday. Discussed with PIC the importance of datemarking all items if not used by the first day of opening or prepping item.
- Sanitizers
Observation: The quaternary sanitizer at the three compartment sink exceeded required concentration. - Corrected at inspection.
- Sanitization methods - hot water, chemical
Observation: The dishwashing machine did not reach the required temperature to properly sanitize dishes.
- Food employees hair is effectively restrained
Observation: Employee has long and unrestrained hair.
|
05/27/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Hand sink was used for rinsing dirty dishes.
- Cutting surfaces maintained
Cutting board in bad repair. - PIC stated new one was on order.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use.
|
07/26/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Establishment does not have a thin tipped thermometer.
- Sanitization of food contact surfaces - before use and after cleaning
The dishwashing machine does not properly sanitize dishes using heat.- Service person called.
- Cutting surfaces maintained
The cutting board was in bad repair.
- Roasts held at a temperature of 130°F or above
Items in the deli cooler were exceeding 41 degrees
|
07/15/2013 | Routine |
Restaurant representatives - add corrected or new information about Stories Cafe', 210 Court St, Burlington, IA 52601 »