- In-use utensils, between-use storage
Observation:knives are stored in sanitizer buckets between uses. 3-304.12 In-Use Utensils, Between-Use Storage.During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Storage and maintenance of wet and dry wiping cloths
Observation:many wiping cloths out on counters in kitchen. Long term corrections need to be made.
- 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: crepes were stored above the load limit of the prep cooler. Top side temped 65F within the middle of the pile it was around 54F.
- Plumbing system maintained in good repair
Observation:facility has a temporary waste line diversion under the dishwash area due to a collapsed waste line. Repair has already been scheduled for Monday with a local plumbing company.
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12/23/2015 | Regular |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation:High chairs have a build up of old food on them, also the straps have food caught in them. Please clean these before and after children use them.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths were laying out on surfaces rather than in sanitizer. corrected on site.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Mechanical ventilation
Observation: Mechanical ventilation in restrooms is not working.
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09/17/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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10/07/2013 | Routine |
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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08/26/2013 | Routine |
- Package integrity
leaking cans of yam corrected on site by discarding the product.
- Bare hand contact with ready to eat foods
observed staff take toast to be buttered w/ bare hands, discussed violation with the staff member who stated that he did not know
- equipment food contact surfaces and utensils clean to sight and touch.
ice machine needs to be cleaned keep wiping cloth buckets up off of the floor
- Food temperature measuring devices are provided and readily accessible
some cooling units do not have thermometers or the thermometers are not accessible-ensure they all have easily accessible thermometers
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08/21/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Some thermometers are missing from cooling units.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Ventilation at men's restroom is not working.
- Disclosure of menu items offered or served raw or undercooked
please note- Kids are in the high risk population therefore, serving foods that are less than well done is not allowed. The consumer advisory will need to be removed from the children's menu. I will research this further and be in touch.
- Miscellaneous sources of contamination
Keep foods covered during storage. ie-dry storage area choc shavings, sugar etc..also keep to go boxes inverted during storage.
- Handwashing signage
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04/05/2013 | Routine |
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