| No violation noted during this evaluation. | 12/08/2015 | Other |
- 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: Mashed potatoes were holding at 75 and 118 respectively. They were not prepared with boiling water- they will be served within a 4 hr time frame and some were reheated at time of inspection.
|
11/18/2015 | Regular |
| No violation noted during this evaluation. | 07/06/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Cleaning is needed on the floor in the store room.
|
04/01/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Cleaning needed under triple sink behind the disposal - also in service kitchen under service line there is food debris.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Baked beans were started reheating at 6:00am - at 10:30 temperatures were 80 degrees in the middle and 144 on the outside - after stirring temperatures were 110. Continued to reheat to 165 and then hot held at 135.
- Bare hand contact with ready to eat foods
Observation: Observed bare hand contact with peppers being cut for salad bar line. Corrected on site.
|
05/07/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, condition
Self service items are not covered while in service line to protect from contamination.
- Insect control devices are properly designed and installed
Back door to outside from custodial room has a gap at the bottom.
- Rodent bait stations
Back door to outside from custodial room has a gap at the bottom.
- Molluscan shellfish, original container
Self service items are not covered while in service line to protect from contamination.
|
10/15/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
05/17/2013 | Routine |
- Light intensity
Floor sin all areas of kitchen need thoroiugh deep cleaning all the way to the wall behind, between, in and around equipment. Floor in dry storage, walkin freezzer and underneath upright refrigerator have food underneath. Repeat from 10-5-12.
- Shellstock, condition
Self service items at end o f hot lunch lineare not covered.
- Molluscan shellfish, original container
Self service items at end o f hot lunch lineare not covered.
- Manual warewashing equipment, hot water sanitizing temperatures
Observed rinse step was skipped at triple sink. If items are not being ran through dishmachine proper sequience at this sinik is wash, rinse, sanitize.
- Handwashing aides and devices, use restrictions
Floor sin all areas of kitchen need thoroiugh deep cleaning all the way to the wall behind, between, in and around equipment. Floor in dry storage, walkin freezzer and underneath upright refrigerator have food underneath. Repeat from 10-5-12.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Single-service and single-use articles required for food establishments without ware washing facilities
Observed rinse step was skipped at triple sink. If items are not being ran through dishmachine proper sequience at this sinik is wash, rinse, sanitize.
- Private homes
Floor sin all areas of kitchen need thoroiugh deep cleaning all the way to the wall behind, between, in and around equipment. Floor in dry storage, walkin freezzer and underneath upright refrigerator have food underneath. Repeat from 10-5-12.
- Insect control devices are properly designed and installed
Observed pest droppings in dry store room. Observed daylight under door to outside in custodial room
- Other personal care items - storage
Floor sin all areas of kitchen need thoroiugh deep cleaning all the way to the wall behind, between, in and around equipment. Floor in dry storage, walkin freezzer and underneath upright refrigerator have food underneath. Repeat from 10-5-12.
|
05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Coon Rapids Junior/Senior High, 905 North St, Coon Rapids, IA 50058 »