Village Inn #110793, 8510 Birchwood Ct, Johnston, IA 50131 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Plates stored on the cook line used for food service are not clean. Line cook removed plates that had food debris on the surface. Dishes stored on the clean dish rack by the preparation area have food debris on them. Screws and washers in the ice machine are rusted. Rust is draining into the ice machine. Ice scoop holder has food debris in it that contacts the ice scoop. The holder was washed in the dish machine.
- When to wash
Food employee touching dirty dish rack with gloved hands and resumed cooking without changing gloves and hand washing.
- Food storage - preventing contamination from the premises
Food boxes on the floor of the walk-in freezer.
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Sausage links and sausage patties above 41*F in the prep table on the cook line. Product was voluntarily discarded.REPEAT VIOLATION Crepes stored in the top of the prep table with a temperature of 54*.
- Multiuse food contact surfaces are constructed of safe materials
Plates stored on the cook line used for food service are not clean. Line cook removed plates that had food debris on the surface. Dishes stored on the clean dish rack by the preparation area have food debris on them. Screws and washers in the ice machine are rusted. Rust is draining into the ice machine. Ice scoop holder has food debris in it that contacts the ice scoop. The holder was washed in the dish machine.
- Foods are cooled using appropriate methods
Bacon stacked on sheet tray cooling in the reach in portion of the prep table. PIC separated bacon onto sheet trays and placed the product in the walk-in cooler. Corrected on-site
|
11/07/2013 | Routine |
- Linens- cleaning and storage
Plates stored on the cook line used for food service are not clean. Line cook removed plates that had food debris on the surface. Dishes stored on the clean dish rack by the preparation area have food debris on them. Screws and washers in the ice machine are rusted. Rust is draining into the ice machine. Ice scoop holder has food debris in it that contacts the ice scoop. The holder was washed in the dish machine.
- Toilet room
receptacle, enclosed, fixtures clean
- Multiuse food contact surfaces are constructed of safe materials
Plates stored on the cook line used for food service are not clean. Line cook removed plates that had food debris on the surface. Dishes stored on the clean dish rack by the preparation area have food debris on them. Screws and washers in the ice machine are rusted. Rust is draining into the ice machine. Ice scoop holder has food debris in it that contacts the ice scoop. The holder was washed in the dish machine.
- equipment food contact surfaces and utensils clean to sight and touch.
Plates stored on the cook line used for food service are not clean. Line cook removed plates that had food debris on the surface. Dishes stored on the clean dish rack by the preparation area have food debris on them. Screws and washers in the ice machine are rusted. Rust is draining into the ice machine. Ice scoop holder has food debris in it that contacts the ice scoop. The holder was washed in the dish machine.
- When to wash
Food employee touching dirty dish rack with gloved hands and resumed cooking without changing gloves and hand washing.
- Roasts held at a temperature of 130°F or above
Sausage links and sausage patties above 41*F in the prep table on the cook line. Product was voluntarily discarded.REPEAT VIOLATION Crepes stored in the top of the prep table with a temperature of 54*.
- Food storage - preventing contamination from the premises
Food boxes on the floor of the walk-in freezer.
- Foods are cooled using appropriate methods
Bacon stacked on sheet tray cooling in the reach in portion of the prep table. PIC separated bacon onto sheet trays and placed the product in the walk-in cooler. Corrected on-site
|
11/07/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
04/04/2013 | Routine |
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