No violation noted during this evaluation. | 11/02/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine has lime buildup.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have certified food protection manager from an accredited program.
- Plumbing
cleanable fixtures
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent above dish machine has thick layer of visible dust.
- 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: Lettuce and cold meat sandwiches holding at 52 degrees on salad bar and serving line respectively. Food items were consumed within the 4 hr time frame and leftovers are discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stored above ready to eat foods in reach in cooler.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
10/28/2015 | Regular |
- Food on display is protected from contamination by consumers
Observation: Lettuce is not protected by a sneeze guard. Observed at end of service - leftovers were discarded.
- 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: Dressings for salad are not kept cold. Removed at time of inspection.
|
04/01/2015 | Regular |
No violation noted during this evaluation. | 11/13/2013 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
05/15/2013 | Regular |
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