- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Fish thawing in the sink - not submerged under running water - corrected on site.
- Light intensity
Observation: Light in walk-in freezer not bright enough to see properly.
- In-use utensils, between-use storage
Observation: Ice scoop sitting on top of the ice machine - placed in a bucket - corrected on site.
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10/30/2015 | Regular |
| No violation noted during this evaluation. | 09/30/2015 | 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: Sliced Tomatoes at 53 degrees, Shredded Cheese at 48 degrees, Lettuce at 52 degrees.
- Handwashing aides and devices, use restrictions
Observation: Lettuce in the bottom of the handwash sink.
- Light intensity
Observation: Light in walk-in freezer not bright enough to see.
- Storage and maintenance of wet and dry wiping cloths
Observation: Numerous dry cloths laying around.
- Bare hand contact with ready to eat foods
Observation: Cook touching Toast with bare hands.
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09/18/2015 | Regular |
| No violation noted during this evaluation. | 09/24/2014 | Follow Up LOC |
- Unpackaged food protected from contamination during preparation
Observation: Bowl of Lettuce sitting on top of uncovered bowl of Lettuce.
- Light bulbs, protective shielding
Observation: Missing light shield over Cook's line.
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09/19/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
In the process of correcting approximately 50 menus to comply - ordered a stamp that will come in within 7-10 days. Will have the menus completed within 30 days.
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09/23/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Preventing contamination from equipment, utensils, and linens
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/16/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Need to provide Disclosure by astrisking the food items that are served raw or undercooked.
- Roasts held at a temperature of 130°F or above
Sausage beside the Grill at 85 degrees - Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Roast Beef, Turkey, Sliced Watermelon, Beef and Noodles etc. with no date of preparation on them.
- Handwashing signage
No Handwash sign at handsink - Left Signs to post - Corrected at time of inspection
- Food is properly labeled
Numerous items of food product not labled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw Chicken over Raw Steak - Corrected at time of inspection
- Posting of a valid license
Need to post most recent inspection.
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09/10/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/15/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/08/2013 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/06/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
03/01/2013 | Routine |
Restaurant representatives - add corrected or new information about The Highway Restaurant, 200 Hwy 34 E, Albia, IA 52531 »