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Chew & Chat Cafe, I 35 & Hwy 2/ 506 Nw Vine, Decatur, IA - Restaurant inspection findings and violations

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Restaurant: CHEW & CHAT CAFE
Type: Other food service establishment
Sub type: Full Service
Address: I 35 & Hwy 2/ 506 Nw Vine, Decatur, IA 50067
Owner and phone: TONYA HATFIELD
641-442-5533
Total inspections: 7
Last inspection: 10/14/2010

Restaurant representatives - add corrected or new information about Chew & Chat Cafe, I 35 & Hwy 2/ 506 Nw Vine, Decatur, IA »

Inspection findings

Inspection Date

Type
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Test strips on premises are for a quatenary based sanitizer, dishmachine uses a cholrine based sanitizer.
 10/14/2010Re-Check
No violation noted during this evaluation. 10/12/2010Other (Explain In Notes)
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Salads on ice at 63 degrees.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Ready to eat foods not date marked.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Ordered them from food supplier during inspection.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Have it ordered, should be available today.
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
      Gaskets on reach-in cooler in bad repair and soiled
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Walls behind hot hold table, storage rack, etc soiled. Floor soiled under equipment in kitchen.
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Not posted where consumer can see it.
 10/12/2010Re-Check
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open drink in food prep area
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Uncovered foods in reach-in cooler. Foods on floor in walk-in cooler.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      No sign posted at hand sink in kitchen.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Spray bottle with toxic materials sitting on food contact surface.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
 9/27/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Potentially hazardous foods in reach-in cooler at 46 degrees
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Not washing hands between touching raw food / cooked food
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Eating while preparing food for the consumer
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Ready to eat foods not date marked (salads, sliced turkey, etc.)
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Bare hand contact with ready to eat foods prohibited.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      Sanitizer solution container that is hooked up to dish machine is empty.
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      In Kitchen.
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      No paper towels at handsink in kitchen.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Scoop for dispensing ice laying in product. Container for dispensing flour laying in product. Large container of salt soiled on the interior.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
  • Other Operations
    • Inside physical facilities designed/maintained (Light intensity requirement not met 6-303.11, p 174)
      Lights not working in kitchen.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
 9/15/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Potentially hazardous foods in reach-in cooler at 46 degrees
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Not washing hands between touching raw food / cooked food.
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Cannot eat while preparing food for the consumer
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Ready to eat foods not date marked (salads, sliced turkey, etc)
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Bare hand contact with ready to eat foods prohibited.
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
      Sanitizer solution container that is hooked up to dish machine is empty
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      No test strips for checking sanitizing solution.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Hand washing sign not posted at handsink in kitchen.
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      No paper towels at handsink in kitchen
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Scoop for dispensing ice laying in product. Container for dispensing flour laying in product. Large container of salt soiled on the interior.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
  • Other Operations
    • Inside physical facilities designed/maintained (Light intensity requirement not met 6-303.11, p 174)
      Lights not working in kitchen.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
 9/15/2010Routine
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Leas under restroom sink, dish machine, and 3 comp sink.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Back door.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
 6/16/2010Routine



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