John Deere & Co/Aramark #1435, Hwy 415 N, Ankeny, IA - Restaurant inspection findings and violations

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Business Info

Name: JOHN DEERE & CO/ARAMARK #1435
Type: Restaurant without liquor
Sub type: Full Service
Address: Hwy 415 N, Ankeny, IA 50021
Owner and phone: ARAMARK
Total inspections: 7
Last inspection: 11/19/2010

Restaurant representatives - add corrected or new information about John Deere & Co/Aramark #1435, Hwy 415 N, Ankeny, IA »

Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Observed eggs, hashbrowns, etc on front line not maintained at > 135*. Hashbrowns in hot box holding at 123*. Corrected. Maintain all hot food above 135*.
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Hands shall be washed between glove changes- while cooking and doing dishes.
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
      Observed oatmeal toppings and cookies not covered/protected when on display for customers.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Packaged sandwiches and yogurt parfaits and puddings shall be labled with ingredients.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Need a thin tip probe thermometer to check cooking temperatures of thin and small foods.
    • Food contact surfaces (Handling/dispensing of kitchenware & tableware 4-904.11, p 142)
      Single service silverware shall be dispensed with the handle up to protect the lip/food contact surface from contamination.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shelving under front serving line shall be cleaned.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Ceiling vents throughout kitchen and dishroom shall be cleaned.
11/19/2010Routine
No violation noted during this evaluation. 11/24/2009Mail-In
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
      Hash browns in cooler on serving line temperature at 98 degrees. Item was in a 6" half pan pan and sealed with plastic wrap. Break food items down to smaller containers for cooling effectiveness.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Display cooler in cafeteria with sandwiches, etc. holding at 48 degrees.
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Scoops used to dispense bulk foods shall have handles.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Label working containers of flour, sugar, etc.
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      Allow pans to air-dry prior to stacking.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Post handwashing signs at all hand sinks used by employees.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Buffalo chopper has food debris on shaft. Utensil hanging on rack soiled. Plasticware shall be dispensed in a manner that only the handle may be touched.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Tops of stack ovens soiled and shall be cleaned.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Filters in exhaust hood soiled.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Label spray bottles of cleaners with common name of contents.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
11/17/2009Routine
No violation noted during this evaluation. 7/29/2008Routine
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open employee drinks in kitchen.
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Corrected on-site
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      2 prep sinks with hoses attached - remove.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Ice buckets stored improperly/icemaker dirty/utensil bins dirty/dirty utensils/single service on floor.
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean floor under and around dishwasher and around grease trap.
7/10/2007Routine
No violation noted during this evaluation. 7/18/2006Routine
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      MUST DATE MARKD ALL HAZARDOUS READY TO EAT FOODS ON THE DAY THE PRODUCT IS OPENDED OR ON THE DAY IT IS PREPARED AND IT MUST BE USED UP WITHIN 7 DAYS FROM THAT DATE. EMPLOYEE'S MUST BE INSTRUCTED ON THE PROPER DATE MARKING.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      MSUT LABEL FOOD ITEMS WHEN THEY ARE TAKEN OUT OF THERE ORIGINAL CONATINER WHEN THEY ARE HARD TO IDENTIFY, FLOUR
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
      ANY HAZARDOUS READY TO EAT FOODS THAT IS OPENED AND AND IS NOT DATE MARKED IS CONSIDERED TO BE NOT IN SOUND CONDITION AND SHOULD BE DISCARDED. EMPLOYEE'S MUST BE AWARE OF THIS.
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      BE SURE ALL FOOD CONTAINER IS AIR DRIED AND DO NOT HAVE STANDIN WATER LEFT IN THEM OR ON THEM. THIS IS TERMED WET NESTING.
  • Facility/Equipment Requirements
    • Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
      1THE PASS TRU REFRIGERATION UNIT HAS THE AIR TEMPERATURE OF 50 DEGREE'S AND MUST BE BE REPAIRED BEFORE USING AGAIN. HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREE'S OR COLDER. THE PRODUCT THAT WAS JUST PREPED MUST BE MOVED TO ANOTHER COOLER AND THE OTHER HAZARDOUS FOODS MUST BE DISCRADED.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      CLEAN THE CAN OPENER, SLICER, AND BOTH MIXERS. ALL CASES OF SINGLE SRVICE ITEMS MUST BE STORED UP OFF THE FLOOR IN THE STORE ROOM.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Warewashing area THE WALL IN THE DISHROOM MUST BE REAPIRED SO THE WALL ARE NONPOROUS EASY CLEANABLE. THE BACK SPLASH ON THE DRAINBOARD OF THE DISHWASHER MUST BE SEALED UP AGAINST THE WALL SO THE WATER AND MOISTURE DOES NOT RUN DOWN THE WALL. STATE CODE THAT ANY EQUIPMENT THAT CAN NOT BE MOVED OUT TO CLEAN MUST BE SEALED AGAINST THE WALL. THE AREA OF THE SPRAYER END OF THE DISHWASHER MUST BE REPAIRED, PAINT IS PEELING BADLY AND IS PROHIBITED BY THE FOOD CODE. I WOULD SUGGEST USING THE FIBER GLASS REINFORECED PANELS ON THE WALLS TO MAKE THEM NONPOROUS AND EASY CLEANABLE.
  • Other Operations
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
4/11/2005Routine

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