Mercy Medical Center - North Iowa, 1000 4th Street Sw, Attn:, Kathy Zobrist, Mason City, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: MERCY MEDICAL CENTER - NORTH IOWA
Type: Private/public service institution (includes schools, hospitals & nutrition programs)
Sub type: Full Service
Address: 1000 4th Street Sw, Attn:, Kathy Zobrist, Mason, IA 50401
Owner and phone: TRINITY HEALTH
641-422-7000

Total inspections: 6
Last inspection: 10/26/2010

Restaurant representatives - add corrected or new information about Mercy Medical Center - North Iowa, 1000 4th Street Sw, Attn:, Kathy Zobrist, Mason City, IA »

Inspection findings

Inspection Date

Type

  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Some of the floors need to be refinished in the walk in's and in the storage area.
  • Other Operations
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Post current inspection report.
10/26/2010Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      THE MELON ON THE SALAD DESSERT DISPLAY CASE IS 55 F----MAINTAIN FOOD BELOW 41 F OR USE TIME AS A CONTROL AND DISCARD PRODUCT IN FOUR HOURS OR LESS. IF TIME IS USED THERE HAS TO BE A SYSTEM TO TRACK THE TIME.
9/11/2009Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      THE ALA KING IN WALK-IN COOLER IS BEING IMPROPERLY COOLED------USE PROPER COOLING METHODS.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      THE SALADS ON THE PIE HOLDER ARE ABOUT 50 F +; THE WHIPPED TOPPING IS BEING LEFT AT ROOM TEMPERATURE; THE WAFFLE BATTER IS AT ROOM TEMPERATURE-----COLD FOOD MUST BE MAINTAINED BELOW 41 F; OR IF TIME IS USED AS THE CONTROL, THE TIME MUST BE TRACKED AND THE FOOD DISCARDED WITHIN 4 HOURS OR LESS.
  • Food Source/Handling
    • Food Protection (Condiments not protected from contamination 3-306.12, p 70)
      THE CAN OF WHIPPED TOPPING FOR SELF-SERVICE DOES NOT PROVIDE ADEQUATE PROTECTION FROM CUSTOMER CONTAMINATION------USE OTHER TYPES OF DISPENSING METHODS TO PREVENT CUSTOMER CONTAMINATION.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      POST SIGNS AT THE HAND WASHING SINKS IN THE BAKERY AREA AND SERVING LINE NOTIFYING EMPLOYEES TO WASH THEIR HANDS.
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      THERE ARE DIRTY DISHES IN THE HAND WASHING SINK IN THE SERVING LINE AREA----RESTRICT THE HAND WASHING SINK FOR HAND WASHING ONLY.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      THE FAN COVERS IN THE WALK-IN MILK COOLER ARE DUSTY. THE UNDER-SIDE OF THE THE MIXER HAS FOOD DEBRIS----MAINTAIN SURFACES IN A CLEAN CONDITION.
3/11/2009Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      THE CREAM PIES AND CHEESE CAKE IN THE CAFETERIA IS ABOUT 45 F----MAINTAIN PRODUCT BELOW 41F++++++THE CHEESE ON THE PREP TABLE THAT WAS TACKED ABOVE THE TOP OF THE PAN WAS 43 F----KEEP CHEESE AND OTHER PRODUCT NO HIGHER THAN THE TOP OF THE PAN TO MAINTAIN BELOW 41 F.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
      THERE WAS A FOAM WRAPPED WTIH DUCT TAPE ON THE STEAMER OVEN HANDLE-----THE FOAM WAS REMOVED DURING THE INSEPCTION. SURFACES SHALL BE EASILY CLEANABLE.
9/30/2008Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      THE DESSERT BAR WAS ABOUT 45 F. THE TOP OF THE PREP COOLER IN THE KITCHEN AND THE SALAD AND SANDWICH BAR IN THE CAFETERIA ARE BORDERLINE TEMPERATURE. MAXIMUM TEMPERATURE MAY NOT EXCEED 41 F. CLOSELY MONITOR INTERNAL FOOD TEMPERATURES ON THE OPEN TOP COOLERS.
  • Facility/Equipment Requirements
    • Food contact surfaces (Utensil dispensing for consumer self-service 4-302.11, p 119)
      KEEP ALL PLASTIC SILVERWARE HANDLES EXTENDED TOWARD THE CONSUMER IN THE CAFETERIA.
2/25/2008Routine
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
      No backflow device on spray arm at dish machine area. Hoses stuck in the drain from steam tables, no air gap.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
      Metal shelves are rusting in the storage area. Filters need cleaning.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Floors need to be refinished in the walk in's-#3 and #4.
  • Other Operations
    • Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
      Personal coats and gloves are stored on food racks in the storage area.
8/8/2007Pre-Opening

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