| No violation noted during this evaluation. | 10/23/2015 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation:Hand washing sink located at the dish washing station is in disrepair and the water pressure has been turned off.
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10/06/2015 | Non Illness Complaint |
- Storage of clean linens, single-service, and single use articles
Observation: Box of food containers stored on floor of dry goods area. Corrected.
- Food storage - preventing contamination from the premises
Observation: Container ice cream stored on floor of walk-in freezer.
- 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: Cheese sauce and chili temping at 110 degrees F in hot hold unit. Manager turned up temperature on units and reheated products to 165 degrees F while on-site.
- Hand and arm jewelry prohibition
Observation: Food handler observed with plastic band on wrist. Removed while on-site.
- Air drying of equipment and utensils
Observation: Plastic containers stacked before completely air dry.
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04/14/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Accumulation of food and garbage on the floor by the ice machine. Area was cleaned up during the inspection. CORRECTED AT TIME OF INSPECTION.
- Miscellaneous sources of contamination
Observation:Container of food product stored directly ontop of another food product that was not covered (reach in freezer on prep line).
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Mashed potatoes held in the hot holding unit on the prep line was reheated to 125 F. Manager disposed of product during the inspection. CORRECTED AT TIME OF INSPECTION.
- Air drying of equipment and utensils
Observation:Clean food containers stacked on top of each other while wet.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Wet food containers soiled with food residue stored on top of clean containers in the clean container storage area of the kitchen. Soiled containers were run through the dishmachine during the inspection. CORRECTED AT TIME OF INSPECTION.
- Designated areas for employees
use of designated areas by employees
- Food storage containers identified with common name of food
Observation:Unlabeled shaker containers of ingredients on the prep line and the waitstaff line.
- Food is properly labeled
Observation: Prepackaged slices of pie for customer self-service are not labeled with list of ingredients, declaration of quantity of contents, and the name and place of business of the manufacturer, packer, or distributor.
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06/24/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
- Shellstock, maintaining identification
|
12/09/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/03/2013 | Routine |
- Miscellaneous sources of contamination
Observed plate of cooked sausages stored directly on top of uncovered uncooked bacon in the prep line cooler. Observed bag of food product stored directly on top of uncovered food product in the reach in freezer. Containers of pasteurized liquid eggs stored on a pan covered in liquid egg product-Corrected at time of inspection.
- Hand drying provided
Paper towels/hand drying not provided at the handsink on the southside of the prep kitchen.
- Plumbing system repaired according to law
Handsink located on the southside prep line does not dispense hot water.
- Food storage containers identified with common name of food
Observed two large unlabeled ingredient bins in the southside prep kitchen containing white substances.
- Foods are cooled using appropriate methods
Observed cooked carrots were cooled in a the walkin refrigerator with the product covered and a temperature of 156 F. Chef was not exactly certain what time the product was prepared but thought it was about 1 1/2 hours prior. Corrected at time of inspection. Cooling handout provided to manager.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed a large storage bin of what appeared to be sugar was contaminated with other food substances that had fallen into the bin of food product. -Product was disposed of during inspection:Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observed bottles of syrup stored under the soap dispenser in the wait staff prep area. Corrected at time of inspection.
|
12/03/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
06/27/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
06/04/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Pans used on top portion of the cookline refrigeration prep table (by grill) were stored in the lower portion of the unit upside down in standing water. Pans were removed from use during the inspection. Observed dirty vegatable slicer stored on shelving with clean containers. Slicer was washed/sanitized during inspection. Observed severly cracked hard plastic food container with pieces missing (located in kitchen) Container was disposed of during the inspection. All items correctred at time of inspection.
- Preventing contamination from equipment, utensils, and linens
Pans used on top portion of the cookline refrigeration prep table (by grill) were stored in the lower portion of the unit upside down in standing water. Pans were removed from use during the inspection. Observed dirty vegatable slicer stored on shelving with clean containers. Slicer was washed/sanitized during inspection. Observed severly cracked hard plastic food container with pieces missing (located in kitchen) Container was disposed of during the inspection. All items correctred at time of inspection.
- Roasts held at a temperature of 130°F or above
Refrigeration unit across from the grill is not maintaining food product below 41 F. The following items were disposed of during inspection: whipped butter held at 54 F, diced ham held at 53 F, sausage liinks and sausage patties held at 55 F. Manager stated they will use time as temperature control for potentially hazardous food items stored in this unit until it is repaired. All potentially hazardous food items stored in this unit will need to be logged with time and temperature and disposal time if time is used as temperature cotnrol. Refrigeration unit on prep line located below the microwaves was holding sliced tomatoes and sliced deli meat at 44 F. Container of whipped butter on wait staff line stored on top of ice had a temp of 66 F and was disposed of during the inspection.
- Plumbing system repaired according to law
The handwashing sink on the southside of the prep line is not operating (no hot or cold running water)
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine was not sanitizing-sanitizing solution container was empty. Employee replaced the empty sanitizer continer and rewashed dishes. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observed pan of fries stored directly on top of pan of uncovered chicken fingers in reach in freezer on the prep line. Exposed chicken fingers were disposed of during the inspection. Corrected at time of inspection.
- Common name-working containers
Observed unlabeled chemical spray bottle in chemical storage closet. Manager disposed of the bottle during the inspection. Corrected at time of inspection..
|
05/28/2013 | Routine |
Restaurant representatives - add corrected or new information about Village Inn #110156, 9 Sturgis Corner Dr, Iowa City, IA 52246 »