- In-use utensils, between-use storage
Observation:Observed ice scoop stored between a metal shelf and the side of the ice machine, in contact with both - the machine had visible dust and soil, scoop washed and sanitized, corrected on site.
- 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 no thermometer in the drawers under the grill, corrected on site.
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11/06/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Observed pork tenderloins at 81 degrees, later chicken breasts were 128 degrees and hamburger patty at 121 degrees. Hot foods are held in double-pans on top of warming unit - this set-up appears to inadequately keep hot foods hot. Meats were discarded and replaced with fresh product, corrected on site.
- 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:Ice did not fully surround containers of tomatoes and salad dressings at sandwich prep cooler, corrected on site. Pizza prep cooler was 48 degrees, thermostat adjusted, corrected on site.
- Cutting surfaces maintained
Observation:Observed deep scratches and discoloration of cutting boards at sandwich prep cooler.
- Food storage, prohibited areas
Observation:Observed bags of food stored under condensation drips in walk-in freezer, there is a buildup of ice on the outside of the packages, which can be a contaminant if it is allowed on the food inside the bags.
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11/13/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed dried food particles on robo coupe (vegetable slicer) - has not been in use since the previous inspection. Manager took the unit apart for cleaning and sanitizing - corrected.
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12/02/2013 | Routine |
- Eating, drinking, or using tobacco
Observed employee eating a cheese curd in the grill prep area.
- Food storage - preventing contamination from the premises
Observed uncovered cupcakes and crackers in customer self-service line by the soup kettles. Observed boxes of sandwich buns on kitchen floor under prep table, and boxes of crackers and chips on storeroom floor.
- Roasts held at a temperature of 130°F or above
Chicken breasts on display warming unit ranged from 101 to 119 degrees, removed to convection oven to reheat. Corrected. --Observed sandwich toppings on top of sandwich cooler at 50-52 degrees - condenser is completely iced up, temperature in unit is 44 degrees.
- Cleaning procedure
Observed employee handle hamburger buns with bare hands then wipe hands on his shorts.
- Sanitization of food contact surfaces - before use and after cleaning
Observed employee wipe food thermometer on apron after using to monitor cooking temperatures.
- Foods are cooled using appropriate methods
Observed chicken wild rice soup and chili cooling in deep tightly covered plastic containers in kitchen refrigerator, chicken soup at 141 degrees and chili at 149 degrees. Observed taco meat at 71 degrees in deep covered bowl in walk-in cooler. Foods were transferred to shallow metal pans, loosely covered and placed in walk-in cooler to continue cooling, corrected.
- Food on display is protected from contamination by consumers
Observed uncovered cupcakes and crackers in customer self-service line by the soup kettles. Observed boxes of sandwich buns on kitchen floor under prep table, and boxes of crackers and chips on storeroom floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed dried milk around spout O-ring on milk dispenser - tubes are cut short and milk collects on the O-rings. Observed dried food particles on meat slicer and robo coupe.
- Bare hand contact with ready to eat foods
Observed employee handle hamburger buns with bare hands while spreading them with butter, and employee preparing a soft taco with bare hands.
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10/28/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/23/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Laundry facilities
requirement, location, and use
- Test kit provided and used to measure sanitizing solution concentration
Test papers for quat sanitizer were not able to be located.
- Linens- cleaning and storage
Observed box of styrofoam and plastic cups on storeroom floor.
- Roasts held at a temperature of 130°F or above
Refrigerated display case at cash register is not maintaining 41 degrees or below.
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07/22/2013 | Routine |
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