- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken stored above ready-to-eat chicken. Corrected by moving the raw chicken below the ready to eat food.
- Physical facilities maintained in good repair
Observation: Wall behind the dish machine, ceilings, floor, and shelves in poor repair.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener and ice machine not clean to sight or touch. Corrected by cleaning and sanitizing the can opener and ice machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves in the kitchen and walk-in coolers, and fans in the kitchen not clean.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent system in the ceiling and vents in the coolers not clean.
- Outer openings are protected
Observation: Outer openings not protected at the door in the kitchen.
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12/21/2015 | Regular |
| No violation noted during this evaluation. | 06/23/2015 | Physical Recheck |
- Storage or display of food in contact with water or ice
Observation: Foods stored in freezer with water dripping on it in a catering truck (Bobby).
- Equipment location, installation, repair, and adjustment
Observation: Freezers and the freezer seals in every catering truck in poor repair.
- Physical facilities maintained in good repair
Observation: Floor in the dish-room on poor repair. The facility began to replace the tiles. The ceiling in the dry storage room in poor repair.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage containers identified with common name of food
Observation: Foods not labeled in the walk-in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have quat test strips.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can openers not clean to sight or touch. Corrected by cleaning and sanitizing them.
- Outer openings are protected
Observation: Outer opening is not protected at the back door.
- Food storage - preventing contamination from the premises
Observation: Foods stored on the floor in the walk-in cooler and freezer.
- Air drying of equipment and utensils
Observation: Beverage containers not properly air dried. Insulated hot hold containers not stored in a protected area.
- 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
Observation: Beef roast temped at 67 degrees after 18 hours. Must take temps of cooling foods every hour as part of their Risk Control Plan.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The facility does not have a date marking system. Potentially hazardous foods held longer than 24 hours must be date marked or discarded. During an inspection, the inspector will discard all foods not date marked if held past 24 hours. This is part of their Risk Control Plan.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves, racks and storage bins, carts, fans, walk-in cooler equipment (doors and handles) not clean.
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06/09/2015 | Regular |
- Protecting food from environmental contamination
Observation: Observed food stored in the walk-in cooler with out protection (paint chips falling into foods).
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed foods contact surfaces not clean to sight or touch. Observed roof leaking water on food contact surfaces.
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09/25/2014 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing cleanser, availability
Observation: Observed no hand soap at the hand sink in the kitchen and in the bathroom. Corrected.
- Air drying of equipment and utensils
Observation: Observed the utensils, beverage containers, and pots and pans not properly air dried. Observed insulated hot hold food containers are not stored in a protected clean area.
- Food storage containers identified with common name of food
Observation: Observed food no properly identified with the common name in the walk-in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed the vents need to be cleaned.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed foods in the walk-in cooler with no date marking.
- Prohibited storage areas for clean equipment and utensils
Observation: Observed the storage of single-service utensils being stored on the floor.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed the storage area, shelves, and storage bins, walk-in cooler equipment (doors and handles) not clean.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Handwashing signage
Observation: Observed no sign by the hand sink. Corrected.
- Protecting food from environmental contamination
Observation: Observed food stored without protection (walk-in cooler and storage shelves) from the environment.
- Poisonous or toxic materials used and applied
Observation: Observed unapproved rodent bait and bug spray.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (utensils in storage and pans in storage) not cleaned to sight or touch. Observed mold buildup in the ice machine.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: Observed the PIC does not have an employee sick policy.
- Dressing areas and lockers
Observation: Observed the storage of gloves and jacket stored on food storage containers.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: Observed the PIC is unable to describe symptoms of foodborne illnesses.
- Outer openings are protected
Observation: Observed the facility outer openings are not protected.
- Physical facilities maintained in good repair
Observation: Observed the ceiling over the prep table and walls and the floor tiles in the dish cleaning area in poor repair. Observed wood floor not smooth and easily cleanable in the outdoor walk-in cooler.
- Duties of PIC
Observation: Observed controls not being implemented.
|
09/08/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The can opener and several dishes by the dish washing area were not clean to sight.
- Food storage - preventing contamination from the premises
Observation: Boxes in the walk in were on the floor during storage.
- Food employees hair is effectively restrained
Observation: Employees prepping food did not have hair restraints on.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being left out of sanitizer after each use.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin tipped thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for diarrhea and vomiting clean up.
- Handwashing signage
Observation: There was no hand wash sign at the hand wash sink.
- Light bulbs, protective shielding
Observation: A light was not covered in the walk in cooler/freezer.
- Indoor and outdoor surfaces
Observation: Edges of counters were not clean to sight, drain covers in the walk in were damaged, carts were rusty, storage units in the back had paint that was pealing, and wood in several places was not sealed.
- Food storage containers identified with common name of food
Observation: The big bins on the side were not labeled with the food inside (sugar and flour).
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Counter tops, wire racks, and light covers were not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked ribs were not date marked.
|
05/21/2014 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
12/06/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
|
11/19/2013 | Routine |
- Food storage - preventing contamination from the premises
Food in the freezer unit was being stored on the floor.
- Food employees hair is effectively restrained
The employees were not wearing hair restraints while prepping or serving food in the food prep area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A couple cooked chickens/turkeys were not dated with a seven day date mark.
- Posting of a valid license
- When to wash
Employees were placing gloves without washing their hands.
- Air drying of equipment and utensils
- Outer openings are protected
The back door is not sealed and insects can come through.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
Several utensils in the prep area were dusty to sight. The can openers were not clean to sight. --The light covers were not clean to sight. The intake vents were not clean to sight. The microwave unit was not clean to sight. The walkin cooler that leads to the freezer unit had frost and ice all around the freezer door. The ice is an unapproved water source.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The vent in the walk in cooler was not clean to sight.
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11/13/2013 | Routine |
- Eating, drinking, or using tobacco
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Food employees must read and sign Food Employee Reporting Agreement, and form must be kept on file.
- Food is properly labeled
Bulk containers of ingredients must be correctly labeled. Containers of prepared salads must be correctly labeled.
- Food storage containers identified with common name of food
Bulk containers of ingredients must be correctly labeled. Containers of prepared salads must be correctly labeled.
- 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
Food must be cooled quickly, from 135-70 within 2 hours, then from 70 to 41 within an additional 4 hours. To do this, cut food into smaller portions, leave uncovered til cool, use metal rather than plastic containers, immerse in ice, or other appropriate methods. Corrected on-site
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Test kit provided and used to measure sanitizing solution concentration
Chlorine test strips must be provided to check dishmachine.
- equipment food contact surfaces and utensils clean to sight and touch.
Meat saw in cooler must be cleaned. --3 compartment sink must be cleaned, especially underneath. Walk-in freezer door gasket must be repaired or replaced. Cardboard is not approved shelf-lining material.
- Food storage - preventing contamination from the premises
Walk-in freezer - food must be stored up off floor.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- No direct connection between sewage system and from culinary equipment
Ice machine must have indirect connection to sewer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Refrigerated ready-to-eat potentially hazardous food held longer than 24 hours must be date marked. May keep food 7 days fi held at 41 degrees or below.
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06/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Central Catering, 607 1st St, Hawarden, IA 51023 »