| No violation noted during this evaluation. | 11/27/2015 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have bleach test strips.
- Using a handwashing sink- operation and maintenance
Observation: The hand sink in the dish area is not accessible.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Package integrity
Observation: Dented cans are used and stored in the storage room.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Open bag of lettuce not date marked. Corrected.
|
11/17/2015 | Regular |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The bleach sanitizer bottle was empty. Corrected by replacing the empty bottle with a new bottle.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed tomatoes not date marked. Corrected.
|
04/20/2015 | Regular |
| No violation noted during this evaluation. | 11/20/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (ice machine and cappuccino machine) not clean to sight or touch.
- Food storage - preventing contamination from the premises
Observation: Observed food stored on the floor.
- Pasteurized eggs substituted for raw eggs for certain recipes
Observation: Observed the facility does not have pasteurized eggs.
- Using pasteurized eggs in recipes if eggs are to be undercooked
or are combined: cooked to order and immediately served
- Handwashing signage
Observation: Observed no hand sink sign at the hand sink. Corrected.
- Sanitizers
Observation: Observed the quat sanitizer is above required level. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (shelves) not clean.
|
11/17/2014 | Regular |
- Eating, drinking, or using tobacco
Corrected at time of inspection Open beverage containers in unapproved area
- Laundry facilities
requirement, location, and use
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust screen above dishmachine must be cleaned.
|
11/19/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
05/13/2013 | Routine |
- Foods are cooled using appropriate methods
Food must be cooled quickly from 135-70 within 2 hours, then from 70-41 within an additional 4 hours. To do this, leave food uncovered, til cool, stir often, immerse in ice bath, add ice, cool in shallow layers, use metal rather than plastic, or other effective methods. ( creamed turkey was 112 )
- Sanitizers
Quaternary sanitizer in spray bottle was too weak. It must be mixed to yield 200 ppm.
- Multiuse food contact surfaces are cleanable
When cutting boards become deeply scored and stained, they must be replaced.
- Test kit provided and used to measure sanitizing solution concentration
Both quaternary and chlorine test strips must be provided.
- Plumbing system repaired according to law
Dripping faucet at handsink must be repaired.
|
05/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Vista Prairie At Fieldcrest, 2501 E 6th St, Sheldon, IA 51201 »