No violation noted during this evaluation. | 07/23/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation:The ceiling tile above the soda pop closet are discolored and sagging.
- Hand drying provided
Observation:There were no paper towels at the handsink by the kitchen. REPEAT VIOLATION
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are multiple items in the walk in cooler and reach in prep cooler that are not date marked. REPEAT VIOLATION.
- Handwashing cleanser, availability
Observation: There was no hand soap at the handsink by the kitchen.
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07/13/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Observed frozen chicken left to thaw on the counter in the kitchen. Corrected on site.
- Bare hand contact with ready to eat foods
Observation: Observed employee bare hand contact lettuce for a sandwich. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Many multiple items in walk in cooler and reach in refrigerator that are not date marked.
- Hand drying provided
Observation:There are no paper towels available at the handsink near the kitchen.
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07/15/2014 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:There was no designated hand sink in the kitchen area. Establishment will use one of the prep sinks for hand sink until a hand sink is installed.
- Miscellaneous sources of contamination
Observation:The plastic lid inside the ice machine is cracked around the edges.
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04/12/2014 | Pre Opening |
- Roasts held at a temperature of 130°F or above
Observed pizza sauce holding at 115* - reheated. Observed gravy and stew soup at 80* - disposed of. After cooking or reheating, all hot holding must be 135* or higher and all cold holding is 41* or lower.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
One loaf of bread disposed of due to mold.
- Handwashing sinks-Numbers, capacities, location, and placement
Keep kitchen hand washing sink available for use at all times and not used for other purposes.
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10/09/2013 | Routine |
No violation noted during this evaluation. | 09/12/2013 | Routine |
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