Posting inspection reports Observation: The most current inspection is not posted in the view of the public.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: The facility does not have a date marking system. Corrected by dating all foods.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Open package of raw bacon stored on top of open package of cheese and cooked chicken. Corrected by voluntarily discarding the foods.
Air drying of equipment and utensils Observation: The food contact surfaces are not air dried properly and contain water. A towel is used to dry the surfaces.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Bowls in storage racks containing water and food particles, not clean to sight or touch.
Food storage - preventing contamination from the premises Observation: Food stored on the floor in the walk-in cooler and freezer.
Posting of a valid license Observation: The license is not posted in the view of the public.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have quat test strips.
04/09/2015
Regular
Handwashing signage Observation: Observed no hand sign at the hand sink. Corrected.
Food storage - preventing contamination from the premises Observation: Observed food stored on the floor.
Sanitization of food contact surfaces - before use and after cleaning Observation: Observed no sanitizer at the facility. Corrected.
Mechanical warewashing equipment, hot water sanitizing temperatures Observation: Observed the warewashing machine is not hot enough to sanitize the food contact surfaces.
Handwashing cleanser, availability Observation: Observed no hand soap at the hand sink. Corrected.
Test kit provided and used to measure sanitizing solution concentration Observation: Observed the facility does not have test strips.
Hand drying provided Observation: Observed no hand towel at the hand sink. Corrected.
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: Observed potentially hazardous foods not kept in cold hold. Corrected.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed potentially hazardous foods not date marked. Corrected.
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: Observed potentially hazardous foods kept at room temperature. Corrected.
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