- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Turkey in a baggie held for more than seven days. discarded. Corrected on site.
- Unpackaged food protected from contamination during preparation
Observation: water from pan of ribs dripping into pan of chili in steamer.
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12/09/2015 | Regular |
- Package integrity
Observation:Dented can of sausage gravy in dry storage with can body pulling away from lid seam. Voluntarily disposed of as the manager said she dropped it.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:container of sour cream was opened in march and manufacture date expired on April 11, 2015. Commercial containers can only be held seven days after opening. voluntarily disposed of outdated food. CORRECTED ON SITE.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Pressure gauge on dish machine not working. Repair or replace pressure gauge to guarantee proper working order of dish machine.
- Food storage containers identified with common name of food
Observation:Several containers of dressings not labeled of labeled with the wrong name of contents.CORRECTED ON SITE.
- Eating, drinking, or using tobacco
Observation: There was an open can of Pepsi on shelf above veggie prep counter. Employees may drink from a closed container and in a designated eating and drinking area where the is no chance of contaminating foods.
- 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:Two containers of creamed corn were on line ready to serve and temped at 120 and 105. Hot hold temp requirement is 135 degrees. Corrected on site.
- Multiuse food contact surfaces are cleanable
Observation:Handle of slotted serving spoon was melted and is no longer a cleanable surface. Disposed of spoon. CORRECTED ON SITE.
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05/04/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above quick oats in walk-in cooler. Food must be stored by the cook temperature. Corrected at time of inspection
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: All food employees must read and sign Form 1-B Conditional Employee or Food Employee Reporting Agreement.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't find thermometer in Chocolate reach-in cooler. Must provide a thermometer to monitor cooler temperature.
- Backflow protection
air gap, device standard, when required
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10/07/2014 | Regular |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Can opener has food buildup. Must clean more frequently to prevent contamination.
- Light bulbs, protective shielding
Observation: Several burnt light bulbs in kitchen and walk-in cooler. Replace.
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05/02/2014 | Routine |
- Storage or display of food in contact with water or ice
Ice/water leaking from condensate drain lin ein walk-in freezer. May need to re-insulate or repair leak from line to prevent ice build-up and contamination of food items.
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10/17/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
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05/15/2013 | Routine |
- Light intensity
2 burnt out lights above Vulcan oven and Southbend stove. Replace light bulbs to provide adequate lighting.
- Plumbing system repaired according to law
Atmospheric vacuum breaker on dish machine (near pressure gauge) is leak and must be replaced to ensure plumbing is maintained in good condition and prevent water backflow contamination of dish machine. Mail-in re-check. due 4/23/13
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04/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Central City Community School, 400 Barber St, Central City, IA 52214 »