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Charles City Junior High, 500 North Grand Avenue, Charles City, IA - Restaurant inspection findings and violations

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Restaurant: CHARLES CITY JUNIOR HIGH
Type: Private/public service institution (includes schools, hospitals & nutrition programs)
Sub type: Middle School
Address: 500 North Grand Avenue, Charles, IA 50616
Owner and phone: CHARLES CITY COMMUNITY SCHOOL DISTRICT
Total inspections: 28
Last inspection: 9/21/2010

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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 9/21/2010Mail-In
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Cases of food products being stored on the floor of the walk-in freezer; corrected during inspection.
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
      Separate hand washing sink shall be installed in kitchen area and identified for hand washing only. This was also noted on the 03/02/2010 report.
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
      Observed spatulas with chipped edges; corrected during inspection.
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
      Ice build-up in walk-in freezer and walk-in cooler. This is a repeating issue from the last inspection report and should be addressed as soon as possible.
9/8/2010Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Cases of food products being stored on the floor of the walk-in freezer; corrected during inspection.
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
      Separate hand washing sink shall be installed in kitchen area and identified for hand washing only. This was also noted on the 03/02/2010 report.
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
      Observed spatulas with chipped edges; corrected during inspection.
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
      Ice build-up in walk-in freezer and walk-in cooler. This is a repeating issue from the last inspection report and should be addressed as soon as possible.
9/8/2010Routine
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      Drying utensils with a cloth towel. Let all items air dry.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Heavy ice forming in the walk in freezer and cooler. Call for repair and correct when units can be shut down.
 3/2/2010Routine
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      A 5-gallon bucket of soap(?) near the 3-compartment sink is unlabeled.
 3/4/2009Routine
No violation noted during this evaluation. 11/20/2008Routine
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      Sanitizer mixture in the large 3-compartment sink is weak as well as the sanitizer in the red bucket in the veggie prep area. Follow label directions for proper mixing strength.
 1/31/2008Routine
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
 10/3/2007Routine
  • Personnel
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Employee dried hands with a cloth towel. Only disposable towels shall be used for hand drying. Also, employee only rinsed hands in a wash bucket not at the handsink.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      A few pans around the kitchen are dented or otherwise damaged. This creates small cracks and crevices which are difficult to clean and sanitize. The pans should be discarded.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer strength in spary bottle was too strong. Measure required amount of sanitizer with proper amount of water for proper strength.
 9/7/2006Routine
No violation noted during this evaluation. 12/13/2005Routine
No report available.10/20/2004Routine
No report available.11/3/2003Routine
No report available.11/4/2002Routine
No report available.4/4/2002Routine
No report available.10/12/2001Routine
No report available.4/17/2001Routine
No report available.10/27/2000Routine
No report available.4/11/2000Routine
No report available.10/6/1999Routine
No report available.3/2/1999Routine
No report available.2/6/1998Routine
No report available.2/21/1997Routine
No report available.2/21/1996Routine
No report available.1/11/1995Routine
No report available.1/12/1994Routine
No report available.3/1/1993Routine
No report available.2/10/1992Routine
No report available.12/1/1990Routine



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