No violation noted during this evaluation. | 05/12/2015 | Physical Recheck |
- Single -service and single-use articles may not be reused
Observation: The single use containers were not in plastic sleeves or dispenser units.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up plan and the person in charge stated she would place it into protocols.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The microwave unit was not clean to sight.
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05/05/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan.
- 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: The fridge units were not turned on.
- Plumbing system repaired according to law
Observation: The grey water tank needs to be 15 % larger then the fresh water tank.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: The hand sink does not have a faucet.
- Indoor and outdoor surfaces
Observation: The door was damaged entering the unit.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was not a thermometer in the fridge unit.
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05/05/2015 | Regular |
- Single -service and single-use articles may not be reused
Observation: Single use cups in the prep area were not stored in plastic sleeves or dispenser units.
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06/09/2014 | Routine |
- Clean condition-hands and arms
- Food temperature measuring device construction
Fridge units did not have thermometers. The facility did ot have a thin probe thermometer.
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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05/08/2013 | Routine |
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