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Nutrition Program, 508 Main, Keokuk, IA - Restaurant inspection findings and violations

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Restaurant: NUTRITION PROGRAM
Type: Private/public service institution (includes schools, hospitals & nutrition programs)
Sub type: Full Service
Address: 508 Main, Keokuk, IA 52632
Owner and phone: SEIAAA
(319)752-5433
Total inspections: 29
Last inspection: 8/3/2010

Restaurant representatives - add corrected or new information about Nutrition Program, 508 Main, Keokuk, IA »

Inspection findings

Inspection Date

Type
  • Warewashing
    • Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
      Sanitize bucket no testing at 50ppm - corrected at inspection
 8/3/2010Routine
No violation noted during this evaluation. 2/11/2010Routine
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      allow dishes to thoroughly air dry when removed from the dish washer
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Corrected at time of inspection
 12/7/2009Routine
No violation noted during this evaluation. 3/18/2009Routine
  • Food Temperature/Time Control
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      PHF not reheated to 165 within 2 hrs (frozen meatloaf patties in oven) corrected at inspection by placing on top of stove and reheating to 165 degrees
  • Other Operations
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      invert mop to air dry - do not store in bucket
 11/24/2008Routine
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      hand washing must be done between loading dirty dishes and unloading clean sanitized dishes _ corrected at inspection
  • Warewashing
    • Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
      allow trays to air dry before stacking
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Linens: clean/storage/laundering requirements not met 4-801.11, 4-802.11, p 138, 4-903.11, p 141)
      hot pad mitts when soiled must be replaced or washed
  • Other Operations
    • Inside physical facilities designed/maintained (Failure of employees to use dressing rooms/lockers 6-501.110, p 178)
      do not store purse on top of foods
 6/10/2008Routine
No violation noted during this evaluation. 1/23/2008Routine
No violation noted during this evaluation. 4/11/2007Routine
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      on tables salt, peppers, sugars ,etc have residue
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Sanitizer bucket is not marked as "toxic" - corrected at inspection with marking
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Floors soiled especially under floor mats
 12/5/2006Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      items are being stored on floor in back store room; must be 6" off floor
 8/16/2006Routine
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer in excess of required concentration - corrected at inspection with remix of solujtion
 4/10/2006Routine
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      plastic carry all bag; at tables sugar, s&p shakers and baskets for holding
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
 8/8/2005Routine
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Corrected on-site with increase in heat and placing in water bath (dobl boiler)
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Eating in unapproved area - chewing GUM
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      raw meats must defrost in seperate pans by internal coooking temp requirements
 2/23/2005Routine
No report available.6/29/2004Routine
No report available.1/29/2004Routine
No report available.10/14/2003Routine
No report available.6/24/2003Routine
No report available.12/18/2002Routine
No report available.10/8/2002Routine
No report available.11/21/2001Routine
No report available.7/10/2001Routine
No report available.3/2/2001Routine
No report available.1/4/2001Routine
No report available.8/15/2000Routine
No report available.2/1/2000(Other)
No report available.8/1/1999(Other)
No report available.7/1/1999(Other)
No report available.3/1/1999(Other)
No report available.12/1/1998(Other)



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