- 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: Fish held at temperature near 61*F after thawing overnight at room temperature. Corrected by disposing.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Fish thawed by storing at room temperature overnight. Corrected by disposing.
|
02/19/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
|
11/13/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleanup of vomit and diarrhea.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
|
07/15/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No supervisor with certified food protection manager certificate employed.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Raw shell eggs held at ambient room temperature during breakfast service. Corrected by refrigerating in make table.
- Air drying of equipment and utensils
Observation: Food employee drying equipment with dish towel after washing. Corrected by instructed employee to allow to air dry, and re-wash equipment currently towel drying.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener blade, and arm for deli slicer soiled. Corrected by cleaning.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleanup of vomit and diarrhea.
- Storage and maintenance of wet and dry wiping cloths
Observation: Towels used wipe equipment surfaces not store in chemical sanitizer solution between uses.
- 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: Cheese held at ambient room temperature during breakfast service. Corrected by refrigerating in make table.
|
06/05/2015 | Regular |
| No violation noted during this evaluation. | 02/05/2015 | Follow Up LOC |
- Reminder statement
Observation: No consumer advisory reminder statement or asterisking provided on menu.
- Backflow protection
air gap, device standard, when required
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for cleanup of vomit and diarrhea
- Multiuse food contact surfaces are cleanable
Observation: bottom of reach-in cold table worn and scratch thereby preventing effective cleaning.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager on site
|
12/11/2014 | Pre Opening |
Restaurant representatives - add corrected or new information about The Feedlot Restaurant, 805 Broadway, Red Oak, IA 51566 »