- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Chopped lettuce, meats, potatoes are not date marked for keeping over 24 hours. Owner dated during inspection.
- In-use utensils, between-use storage
Observation: Ice scoop stored in contact with ice. Staff dumped ice and removed scoop.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer in small fridge in service area.
|
01/20/2016 | Regular |
| No violation noted during this evaluation. | 11/06/2015 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation:No written procedures for clean up of vomiting and diarrhea. Guidance documents provided.
- Food storage containers identified with common name of food
Observation: Container not labeled with food name. Labeled container on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several required refrigerated foods are not date marked. Labeled on site by manager.
- 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: Ham and tomatoes held in prep cooler at 46 degrees. Cream and cheesecakes held at 47 degrees. All items moved to walk in cooler. corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Vent in walk in cooler not clean to sight.
- Food employees hair is effectively restrained
Observation: Manager with no hair restraint.
- Light bulbs, protective shielding
Observation: Light bulbs in kitchen not properly shielded.
- Single-service and single-use articles are constructed of materials that do not impart colors, odors, or tastes to food and are clean
Observation: Frozen meat stored in hyvee grocery sacks. Staff removed from sack and placed in plastic container.
- Food temperature measuring devices are provided and readily accessible
Observation:No thermometer in cooler in hostess station.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles of chemical stored next to and above canned items. Spray bottles moved to alternate location during inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces are not clean to sight or touch.
- Preventing contamination from equipment, utensils, and linens
Observation: Several scoops laying in container with contact to food. Removed scoops and left outside each container. Corrected.
- Protecting food from environmental contamination
Observation: Cooked chicken left uncovered in walk in cooler. Manager covered during inspection.
- Restriction-presence and use
Observation:Several hanging fly tapes are located over food prep and cooking areas. Staff removed fly tape during inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth left out on counter.
- Identifying information-original container
Observation: Bottles not labeled with name of chemical.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above ready to eat foods. Manager moved to bottom shelf. Corrected
- 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: Ground hamburger held in steam table at 127 degrees.
|
10/26/2015 | Regular |
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Inaccurate thermometer in small fridge. Thermometers not easily viewable in cold hold units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visible residue buildup on shelving, floors in the walk in cooler and freezer.
|
02/02/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Visibly soiled surfaces in kitchen(roller cart,shelving)
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Improper datemarking
- In-use utensils, between-use storage
Observation:Tongs stored on soiled surface
- Food temperature measuring devices are provided and readily accessible
Observation:Food thermometers not readily available on the cook line
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage containers identified with common name of food
Observation:Food containers not labeled in cooling units
- Common name-working containers
Observation:Toxic items not labeled
- Light intensity
Observation:Inadequate lighting in walk in cooler
|
08/19/2014 | Routine |
| No violation noted during this evaluation. | 04/29/2014 | Non Illness Complaint |
- 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:Reach in cooler food temps 46*,47*, 45*.
- Bare hand contact with ready to eat foods
Observation:Leaf lettuce being prepped for salad bar with bare hands. Use gloves or other means.
|
03/17/2014 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/12/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Thermometer not visible
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Continue to maintain your vent hoods to be free of residue buildup.
- Material characteristics of non-food contact surfaces
Replace damaged shelving. Cover bare wood surfaces with paint or a durable, smooth, easy to clean surface.
|
08/27/2013 | Routine |
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