No violation noted during this evaluation. | 12/03/2015 | Regular |
No violation noted during this evaluation. | 05/13/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Observed hand sink being used to fill sanitizer bucket. Employee was instructed not to fill bucket at hand sink. Corrected.
- Sanitizers
Observation: Observed quat sanitizer above 400ppm. Sanitizer was dumped and re-filled. Corrected.
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11/13/2014 | Regular |
No violation noted during this evaluation. | 06/17/2014 | Other |
- Sanitizers
Observation: Observed quat sanitizer below 200ppm. Sanitizer was corrected during inspection. Corrected.
- 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: Observed cold hold foods on ala cart line temped between 53-56*.
- Package integrity
Observation: Observed dented can. Can was voluntarily discarded. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed sliced ham taken out of it's original container and not properly date marked. Ham was voluntarily discarded. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw eggs stored above ready to eat foods. Eggs were moved to bottom shelf. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: Observed no thermometer in cold hold ala cart table. Thermometer was provided. Corrected.
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05/16/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Observed fish on the hot hold temped between 130-145*. Fish was reheated during inspection. Corrected at time of inspection
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10/18/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
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05/17/2013 | Routine |
- Linens- cleaning and storage
Observed utensils in vending machine not protected from contamination.
- Food temperature measuring devices are provided and readily accessible
Observed no thermometer provided in the upstairs vending machine.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburger being cooked above ready-to-eat Mc-Ribs. Hamburger was moved to bottom/underneath pre-cooked ribs. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous foods on the customer service line & diet line not maintained at 41* or below (50*-56*).
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05/10/2013 | Routine |
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