| No violation noted during this evaluation. | 10/16/2015 | 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: Sandwiches on salad bar held at room temperature. Sandwiches were moved back to the cooler during inspection. Corrected. Potentially hazardous foods in large kitchen cooler temped at 55-56*. All foods were voluntarily discarded during inspection and staff were notified to not use cooler until it is fixed.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cocktail sauce taken out of it's original container had a date mark of 8/3 on it. Cocktail sauce was voluntarily discarded during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: PIC unable to provide procedures for clean up of vomiting and diarrhea events.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in make table kitchen cooler. A thermometer was provided during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces not clean to sight or touch. Scoops were removed from storage drawer during inspection to be cleaned. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Lunch meat taken out of it's original container and held longer than 24 hours not date marked.
|
09/28/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed microwave not clean to sight or touch. Microwave was cleaned during inspection. Corrected.
- Handwashing cleanser, availability
Observation: Observed soap dispenser not dispensing soap at the hand sink. Soap was provided. Corrected.
|
05/14/2014 | Routine |
- 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/12/2013 | Routine |
- Hand drying provided
Observed paper towels not provided at hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed build up on shelves where utensils are stored.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours not date marked. Corrected at time of inspection
- Sanitizers
Observed quat sanitizer above 200ppm.
- Package integrity
Observed dented cans.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
|
08/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Wells Enterprises Inc., One Blue Bunny Dr, Le Mars, IA 51031 »