| No violation noted during this evaluation. | 02/17/2016 | Follow Up RCP |
- Posting inspection reports
Observation: Inspection report not posted.
- Storage of clean linens, single-service, and single use articles
Observation: Catering trays not stored inverted in storage area.
- 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: Items in walk-in cooler above 41 degrees: turkey taco, steak, refried beans and brats at 43 degrees. Lettuce - 49 degrees (reach-in cooler, pizza deli). Cottage cheese and hard boiled eggs at 47 degrees (these two disposed of)
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink blocked in ware washing area (moved racks at time of inspection.)
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Slicer soiled, cleaned while present, observed that it was still soiled.
- Physical facilities maintained in good repair
Observation: Ceiling tiles in bad repair.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on True reach-in cooler in bad repair.
|
01/26/2016 | Regular |
- Cleaning of cooking and baking equipment
Observation: Open flame grill soiled.
- Using a handwashing sink- operation and maintenance
Observation: Upon arrival, main hand sink soiled - cleaned and sanitized at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Utensils stored in soiled plastic container drawers - will clean and sanitize. Interior of Nes Cafe coffee dispenser soiled - cleaned and sanitized at time of inspection. Ice scoop holder soiled - cleaned and sanitized at time of inspection. Food debris on slicer, will clean and sanitize.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Lids on bulk storage bins soiled.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Food handler cleaning dicer/slicer in bucket of soapy water between uses - now running threw mechanical ware washing machine.
- Bare hand contact with ready to eat foods
Observation: Food handler handling fresh carrots for salad bar with bare hands. Disposed of and corrected at time of inspection.
- 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: Items in walk-in cooler in kitchen not at proper temperatures: Shredded cheese - 45.3 degrees
- Posting inspection reports
Observation: Inspection report not re posted after remodeling.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Ceiling tile soiled. Floors soiled under equipment
|
10/02/2014 | Illness Complaint |
- Duties of PIC
Staff not familiar how to properly check concentration of sanitizer. Staff not properly logging cooling temperatures.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Ham steak placed into walk-in cooler at 9:15 temping at 96.4 degrees at 2:00 pm. This product to be disposed of. Sausage gravy placed in walk-in cooler at 9:15 am temped at 67 degrees at 2:00 pm.
- Designated areas for employees
use of designated areas by employees
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Mechanical ware washing machine not sanitizing. Technician to be called. Establishment shall switch to single use items and use three compartment sink method to properly clean and sanitize food contact surfaces until machine serviced and funcitioning properly.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Condiments are protected from contamination by consumers
Jelly, peanut butter cream cheese out for consumer self service - no barrier for protection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Individually portioned salads in walk-in cooler out of date - will be disposed of.
- Linens- cleaning and storage
Milk dispensing tube not cut at angle * Glass stored before dry "wet stacking" *.
- Foods are cooled using appropriate methods
Ham steak placed into walk-in cooler at 9:15 temping at 96.4 degrees at 2:00 pm. This product to be disposed of. Sausage gravy placed in walk-in cooler at 9:15 am temped at 67 degrees at 2:00 pm.
- Roasts held at a temperature of 130°F or above
Sliced tomatoes by grill at 47.8 degrees, sliced cheese at 48.5 degrees. Sliced melon at 62 degrees. Container of coleslaw on service line at 52 degrees. Items in prep table in sandwich prep area in dining room not at 41 degrees: Sliced tomatoes - 46 degrees, ham - 43 degrees, sliced cheese 49 degrees. Milk in dispensing system at 44.6 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sandwiches prepared on site and individually wrapped for consumer self service not date marked - dated at time of inspection.
- Beverage tubing, cold plates, and ice unit drain lines
Milk dispensing tube not cut at angle * Glass stored before dry "wet stacking" *.
|
11/12/2013 | Routine |
- Posting of a valid license
License and inspection report not posted where consumer can see it (behind Pepsi machine) *.
- Toilet room
receptacle, enclosed, fixtures clean
- Laundry facilities
requirement, location, and use
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are provided and readily accessible
Missing thermometer in sandwich prep table in dining room.
- equipment food contact surfaces and utensils clean to sight and touch.
Lids on large bins of sugar, flour, etc (by spices) heavily soiled. Gasket on True reach-in cooler in bad repair *. --Slicer, milk dispenser (around nozzles), Knife holder (by spices), and wedger soiled. "Wet stacking" glasses * (dining room).
- Linens- cleaning and storage
Slicer, milk dispenser (around nozzles), Knife holder (by spices), and wedger soiled. "Wet stacking" glasses * (dining room).
- Roasts held at a temperature of 130°F or above
Spaghetti placed in hot hold unit at 50 degrees. Employee stated that it doesn't have to be hot.
- When to wash
Dishwasher handled soiled dishes then clean ones without washing hands.
- Responsibilities of Permit Holder
License and inspection report not posted where consumer can see it (behind Pepsi machine) *.
|
04/03/2013 | Routine |
Restaurant representatives - add corrected or new information about Wm Penn College Student Union, 201 Trueblood Ave, Oskaloosa, IA 52577 »