Disclosure of menu items offered or served raw or undercooked Observation: Cooked to order eggs on menu board not asterisked. Eggs were asterisked during inspection. Corrected.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: Vent system above grill not clean to sight or touch.
Foods are cooled using appropriate methods Observation: Upon discussion with person in charge it was determined that foods are being cooled at room temperature.
Use of absorbent materials on floors Observation: No sealant or baseboard along floor/wall junctures in kitchen area.
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: Sausage on hot hold temped at 120*. Sausage was voluntarily discarded during inspection. Corrected.
Food is properly labeled Observation: Foods being packaged in establishment not being labeled as required by law. Person in charge stated they will no longer package and sell baked goods. Baked goods will be left in pans and scooped out when ordered by customer. Corrected.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: No certified food protection manager employed by establishment.
Established procedures for responding to vomiting and diarrheal events Observation: No procedures for clean up of vomiting and diarrhea events.
Light bulbs, protective shielding Observation: Light bulb above area where utensils/food contact surfaces are being dried not shielded or shatter proof.
12/11/2015
Regular
No violation noted during this evaluation.
10/20/2014
Follow Up LOC
Sanitizers Observation: Observed sanitizer above the required level. Corrected.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Observed potentially hazardous foods without date marking.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Observed non-food contact surface (microwave) not clean.
Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable Observation: Observed a cold hold unit without a thermometer. Corrected.
10/15/2014
Regular
Multiuse food contact surfaces are constructed of safe materials Common towel used for drying washed items Corrected at time of inspection
Designated areas for employees use of designated areas by employees
Food temperature measuring devices are provided and readily accessible Provide thermometers in all cold hold units
Outer openings are protected Gaps under or around exterior door or windows
Disclosure of menu items offered or served raw or undercooked Corrected at time of inspection
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