Established procedures for responding to vomiting and diarrheal events Observation: Establishment does not have vomit and diarrhea cleanup procedures.
Physical facilities maintained in good repair Observation: Walk in freezer has ice/snow buildup inside that is falling down onto product. Flooring under the dish area and under the garbage disposal is not clean.
09/30/2015
Regular
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: Pizza holding at 120. Items were reheated at time of inspection. Hot holding unit is scheduled to be serviced.
06/12/2015
Other
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Leftover Cowboy Cavatini holding at 56 degrees held over from 3/16. Discarded at time of inspection.
Mechanical warewashing equipment, hot water sanitizing temperatures Observation: Hot water santize didn't turn strip black.
03/17/2015
Regular
No violation noted during this evaluation.
03/12/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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