No violation noted during this evaluation. | 09/22/2015 | Regular |
No violation noted during this evaluation. | 03/26/2015 | Regular |
No violation noted during this evaluation. | 11/05/2014 | Follow Up LOC |
- Sanitization methods - hot water, chemical
Observation: Mechanical ware washing machine not sanitizing. Checked chemical, does not seem to be active. Will use three compartment sink with quatenary sanitizer until machine is serviced.
|
10/28/2014 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a thin tipped thermometer.
- Duties of PIC
Observation: Staff not familiar with reportable diseases. Reviewed form 1B.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have a thin tipped thermometer
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03/13/2014 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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08/11/2013 | Routine |
- Handwashing cleanser, availability
Upon arrival, no soap at handsink - corrected at time of inspection.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Existing.
- When to wash
Food handler put on gloves without washing hands.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Working container lasgna with an expiration date of 7/24/13. Working container of baked potatoes with expiration date of 7/20/13. Both disposed of at time of inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Mechanical warewashing machine not sanitizing *. Will use three compartment sink method until such time as it is serviced and working properly.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw shell eggs stored with lettuce, tomatoes and onion.
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07/31/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
03/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Nutrition Program For The Elderly, 203 Ne 2nd St, Leon, IA 50144 »