Heritage Events Center, 229 3rd Avenue West, Cresco, IA - Restaurant inspection findings and violations

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Business Info

Name: HERITAGE EVENTS CENTER
Type: Commissary or catering
Sub type: Full Service
Address: 229 3rd Avenue West, Cresco, IA 52136
Owner and phone: MIKE & PAM MCALLISTER
563-380-9401

Total inspections: 4
Last inspection: 3/19/2010

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Inspection findings

Inspection Date

Type

  • Food Source/Handling
    • Food Protection (Thawing procedures not met 3-501.13, p 79)
      Shrimp and tartar sauce thawing at room temperature. Either thaw under running water or thaw ahead of time in the walk-in cooler. Corrected.
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Storeroom floor is chipping and peeling. Sweep up and replace the floor.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      Insecticide and other chemicals stored on shelf with food in kitchen. Reorganize to store chemicals below and separate from foods. Corrected.
    • Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
      Still need to break down cardboard and store in garbage or other containers until it is hauled away. The storeroom is full of boxes. Repeat.
    • Inside physical facilities designed/maintained (Toilet doors not kept closed 6-501.19, p 178)
      Upstairs restrooms need door closers to allow the doors to self-close.
3/19/2010Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Pea salad not date-marked, made yesterday. Corrected.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      Cases of food on walk-in cooler floor - store at least 6 inches off the floor.
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
      Pork sausage from a local locker in storeroom freezer labeled "Not for Sale". Remove from the premises or discard - uninspected meats may not be sold to the public. Corrected.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      All handsinks, including restrooms, need handwashing signs.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Obtain a food thermometer with a thin-diameter probe (needle probe) that is tip-sensitive to monitor temperatures of thin foods.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Cases of cups on storeroom floor.
  • Other Operations
    • Refuse, recyclables, returnables (Facilities for refuse, recyclables, returnables 5-501.11-13 & 15, 16, p 159-160)
      Large amount of cardboard boxes in basement storeroom. Break down boxes and store in garbage cans or store outside in receptacle.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Only one door has the Iowa approved "No Smoking" sign. Post the signs at each entrance used by customers, employees, and delivery personnel. Check www.IowaSmokefreeAir.gov or call 888/944-2247 for signs.
2/25/2009Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Cooked pork slices stacked in plastic container, and baked potatoes stacked in plastic tubs, all in walk-in cooler. Foods must be cooled in metal or glass containers with the food no deeper than 4 inches or in single layers (meat slices and potatoes). Separate juices from meats. Leave the container partially uncovered. Cool foods down to 70 degrees within 2 hours, then down to 41 degrees or below within an additional 4 hours. Corrected.
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Raw pork stored over ice cream mix in walk-in cooler, and cooked ham stored on tray with raw pork. Store raw meats below and separate from precooked foods. Corrected.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      Ice scoop stored on top of dirty ice machine. Store the scoop on a clean, dry surface.
2/15/2008Routine
  • Warewashing
    • Mechanical washing/sanitizing (Hot water used as sanitizer: stationary rack 165° F, other units 180 F 4-501.112, p 126)
      Dishwasher does not maintain proper rinse temperatures after 2 cycles. You might have to wait 10 minutes between cycles or have the machine repaired/replaced. Corrected.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometer needed in lodge refrigerator.
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      Need covered wastecan in women's restroom in main kitchen.
11/2/2007Pre-Opening

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