U.S. Cities - City-Data Homepage  
City-Data Forum
City-Data.com Homepage

Mount Vernon Middle School, 525 Palisades Rd Sw, Mount Vernon, IA - Restaurant inspection findings and violations

Back to Iowa Restaurants, Iowa, IA smaller cities, IA small cities, All Cities.

Restaurant: MOUNT VERNON MIDDLE SCHOOL
Type: Private/public service institution (includes schools, hospitals & nutrition programs)
Sub type: Middle School
Address: 525 Palisades Rd Sw, Mount Vernon, IA 52314
Owner and phone: MOUNT VERNON COMMUN S D
895-6254
Total inspections: 7
Last inspection: 3/23/2010

Restaurant representatives - add corrected or new information about Mount Vernon Middle School, 525 Palisades Rd Sw, Mount Vernon, IA »

Inspection findings

Inspection Date

Type
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      Dishwasher requires a minimum temperature of 160 degrees. Temperature was recorded at 150 and 152. Dishwasher shall be repaired to meet minimum 160 degrees. Mail in recheck due in 7 days to verify dishwasher is maintaining at a minimum of 160 degrees.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Handwashing sink in food employee restroom did not have an employees must wash hands sign. A handwashing sign was given at the time of inspection.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      1) Ice machine shute has build-up and should be washed, rinsed, and sanitized more frequently to prevent contamination. 2) Sponges were observed in multiple locations in the food establishment. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
    • Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
  • Other Operations
    • Handling/storage/labeling of toxic items (Chemical sanitizers: Food-Contact Surfaces (40CFR180.940) 7-204.11, pg 184)
      Sanitizer in excess of required concentration of 200 ppm was observed in warewashing sink. Shall maintain at 200 ppm. CORRECTED ON-SITE.
 3/23/2010Routine
  • Personnel
    • Demonstration of knowledge (Duties of person-in-charge 2-103.11, p 26)
      Several different teachers observed entering the kitchen for cake that is for the employees. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage or warewashing areas. The cake was moved to another location so employees are not entering the kitchen and is being served to teachers by food employees. CORRECTED ON SITE.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
      The stainless steel counter table behind the serving table in the kitchen continues to be chipped on the lower shelf. Keep non food contact items on this lower shelf. IE the heat lamp.
  • Other Operations
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      The most recent inspection is not posted shall post the most recent inspection in a conspicuous place for consumers to view.
 10/19/2009Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Large quantities of cooked corn in stainless steel sitting on the counter in the kitchen at 125 degrees. Placed the corn in the walk in cooler uncovered and was stirred during this inspection. Shall cool food rapidly. Cool food from 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41degrees or lower in an additional 4 hours.
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      The warewashing machine is at 130 degrees and shall be serviced per the manufacturer label.
    • Adequate warewashing facilities (Warewashing machines, date plate operating instructions 4-204.113, p 113)
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
      The drain in the kitchen is being used to dump mop water. Shall use the utility sink located in the laundry room for mop water.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
      Reach in milk cooler thermometer was reading 45 degrees placed a different thermometer and is holding at 40 degrees. Shall replace the thermometer to ensure the temperrature of the milk cooler.
    • Food contact surfaces (Utensils not maintained in good repair 4-502.11(A), p 128)
      One spatula was frayed and discarded during this inspection. Utensils shall be kept in good repair to prevent contamination.
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
      The dry storage wooden shelves are chipped and shall be resurfaced with two coats of paint and varnish to make smooth, non-absorbant and easily cleanable surface. The stainless steel counter table behind the serving table in the kitchen is chipped on the lower shelf. BOTH ARE REPEEAT VIOLATIONS.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
      A box of blue lotion pot and pan cleaner is stored in the dry storage area next to food items. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single service articles. CORRECTED ON SITE.
    • Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173)
      The handwashing sink in the kitchen does not have a accessible receptacle for paper towels. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory.
 3/5/2009Routine
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Have Q.A. sanitizer test kit, but using bleach as sanitizer in 3 compartment sink. Need to purchase a bleach test kit and keep concentration at 50-100 ppm. Bleach sanitizer in 3rd compartment sink was at correct concentration when checked today.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
      No mop sink in mop area.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
      Paint is chipping on edges of wooden shelves in dry storage room. Recommend recoating shelves with 2 coats of paint or varnish to make smooth, non-absorbant and easily cleanable. Long stainless steel counter table behind serving table in kitchen has paint chipping on lower shelf. Also, the back area of same shelf is bare wood. Should coat lower shelf and back wood area to make smooth and cleanable.
 10/30/2008Routine
  • Warewashing
    • Manual washing/sanitizing (Rinsing procedures, so that soap/abrasives are removed 4-603.16, p 135)
      Using 3 compartment warewashing sink incorrectly. Currently using far right sink for washing, middle sink for sanitizing, and far left sink for rinsing. Correct process is to wash, then rinse, and last step is sanitizing. Will change procedure to wash, (far right), rinse (middle) and sanitize (far left).
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      No test kit for checking concentration of bleach sanitizer. Kitchen manager put in order for test kit after last inspection but has not received test kit. Need to purchase proper test kit and use to monitor bleach sanitizer. Keep sanitizer at 50-100 ppm. Sanitizer in 3 compartment sink was at correct concentration today.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
      No mop sink in mop area.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
      Paint is chipping on edges of wood shelving in dry storage area. Recommend sanding edges, then coating with 2 coats of paint or sealer to make smooth and cleanable.
 2/28/2008Routine
No violation noted during this evaluation. 11/20/2007Routine
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
      Remove foil from liners in drawers, suggest webbing.
 12/18/2006Routine



Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Iowa Restaurants, Iowa, IA smaller cities, IA small cities, All Cities.



Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2013 Advameg, Inc.