- Bare hand contact with ready to eat foods
Observation: An employee had bare hand contact with an orange. COS by discarding orange.
- Separation from food, equipment, utensils, linens, and single service
Observation: There was oven cleaner stored on the shelf over single use service containers. COS by relocating oven cleaner.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: There were two tubes of raw ground pork sitting in the same bloody pan as a raw beef roast. COS by moving the ground pork to a different location.
- Food is properly labeled
Observation:Packaged food offered for sale must have minimum labeling information that includes the name of establishment, common name of food, list of ingredients and net contents.
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02/23/2016 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: There are areas in the kitchen that are heavily soiled, such as by the warewash machine and hand sink area.
- Food is properly labeled
Observation::Observed many items made and/or repackaged onsite, such as a variety of sandwiches, cookies, baked goods, etc. throughout the store, that must contain minimum labeling information that includes the name and location of this establishment, the common name of food packaged, a full list of ingredients in descending order of predominance by weight, and the net contents (weight, volumn or count). Scales used to sell by weight need to be certified for accuracy by the IA. Dept. of Agriculture, Weights & Measures Bureau.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: There were containers of chicken and meatloaf in the walk in cooler that were past the seven day mark. Corrected on site by discarding.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The slicer in the kitchen had food debris left over from yesterday, when it was used last. Corrected on site by taking it apart, cleaning and sanitizing.
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01/22/2015 | Regular |
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw shell eggs stored over ready to eat foods in reach in cooler. Corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Multiple containers of beef, green beans, coleslaw in the walk in cooler and reach in prep refrigerator over the seven days in refrigeration. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation:The sanitizing solution that the wiping cloths are stored in not at a proper concentration.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Repackaged deli meats in the stand up freezer not date marked. Corrected on site.
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02/07/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Observed individual portion size cups of butter on restaurant tables that require refrigeration.
- Plumbing system repaired according to law
Observed kitchen sink drains working very slow and need to cleaned or otherwise repaired. Initiated chemical treatment while onsite.
- Indoor and outdoor surfaces
Cover the exposed fiberglass insulation in dry storage room.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed frozen chicken thawing in stagnant water - frozen foods must be thawed under cold running water, under refrigeration or as part of the cooking process.
- Handwashing sinks-Numbers, capacities, location, and placement
Keep handwash sink in the kitchen free of any storage and totally accessable for frequent use. Corrected during inspection.
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06/29/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed individual portion size cups of butter on restaurant tables that require refrigeration.
- Handwashing sinks-Numbers, capacities, location, and placement
Keep handwash sink in the kitchen free of any storage and totally accessable for frequent use. Corrected during inspection.
- Plumbing system repaired according to law
Observed kitchen sink drains working very slow and need to cleaned or otherwise repaired. Initiated chemical treatment while onsite.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed frozen chicken thawing in stagnant water - frozen foods must be thawed under cold running water, under refrigeration or as part of the cooking process.
- Indoor and outdoor surfaces
Cover the exposed fiberglass insulation in dry storage room.
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06/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Highway 20 Auto/Truck Plaza, 15140 Depot Rdg, Peosta, IA 52068 »