- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: CFPM needed within 6 months
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07/15/2015 | Follow Up LOC |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: a certified food protection manager is needed for this facility.
- Storage of clean equipment and utensils
Observation: utensil handles should all be up when in storage-or going same direction in drawer
- Foods prepared in a private home may not be used of offered for human consumption
Observation: soup was prepared in someone's home. All food must be prepared on site or come from a licensed establishment (restaurant, licensed caterer)
- Utensils and pressure measuring devices maintained
Observation: serving spoon removed from service today because the coating was peeling off and could get in food
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: hot water is turned off and in need of repair at bar hand sink
- Physical facilities maintained in good repair
Observation: floor around urinal in mens upstairs restroom needs repaired so it is smooth and easily cleanable
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07/08/2015 | Regular |
No violation noted during this evaluation. | 06/20/2014 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: two door cooler in storage room was 50.8deg today using my digital stem thermometer.
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06/17/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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07/11/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
thermometer in upright fridge in kitchen showed 40deg but unit was actually in the 50's.
- Hand drying provided
paper towels needed in kitchen to dry hands and dishes if needed immediately. Do not use cloth towels
- Material characteristics of non-food contact surfaces
Do not use cloth towels to dry dishes. Either air dry or use paper towels if needed immediately
- Roasts held at a temperature of 130°F or above
upright fridge in kitchen was 52deg today using my digital stem thermometer in rice dish. Should be 41 or less.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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07/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Conrad Grove Recreation Club Inc, Box 220 - Oakwood Dr, Conrad, IA 50621 »