- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Kitchen area reach in coolers with raw egg ingredient batter for french toast over ready to eat foods (bread) and raw shell eggs over fully cooked sausage patties. Corrected during inspection.
- Food storage - preventing contamination from the premises
Observation: Container of whole onions, buckets of dry goods (flour, etc.) and bucket of pickles, on floor in kitchen area.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager of staff. Shall be in compliance by April 19, 2015. Phone call to IWCC for Serve Safe Manager level class completed during inspection (course date on 3-30-2015)
- Rodent bait stations
Observation: Packaged rodenticide observed on floor in 3 areas by kitchen refrigerators/freezers. Removed during inspection and encouraged owners to utilize non-toxic sticky traps for any rodent prevention/applications. Corrected.
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02/26/2015 | 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:Brown gravy was 109F
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on the staff.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No proper litmus strips for testing sanitizer
- Posting inspection reports
Observation: Last inspection report not posted.
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11/19/2014 | Regular |
| No violation noted during this evaluation. | 04/07/2014 | Follow Up LOC |
- 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: hamburger patties held in hot water at 119F. Reheated to 165F. Corrected on site.
- Chemical sanitizer generating device is operated in accordance with manufacturers instructions and displays the EPA registration number on the device
Observation: Sanitizer container was less than 10ppm chlorine. Corrected on site.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thermometer for checking temp. of thin meat patties.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed dirty microwave. Corrected on site.
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03/27/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls soiled especially behind equipment where grill and stove located.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Tuna salad not dated. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
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11/21/2013 | Routine |
Restaurant representatives - add corrected or new information about Main Street Cafe, 102 S Main St, Council Bluffs, IA 51501 »