- Service sink required
Observation: No mop sink.
- Light bulbs, protective shielding
Observation: Over head lights not shielded.
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02/22/2016 | Pre Opening |
- Outer openings are protected
Observation:Gaps around screen door in back storage room.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Apples in same drawer as raw shell eggs in refrigerator, removed at time of inspection.
- Sponges-use limitations
Observation: Mouse droppings in middle store room.
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07/30/2015 | Regular |
- 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: Cut lettuce in bowl out for serving at 55 degrees, will keep in pan of ice.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of cabinets soiled.
- Food storage - preventing contamination from the premises
Observation: Can of vegetables used to keep freezer door shut.
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01/22/2015 | Regular |
- Food storage - preventing contamination from the premises
Observation: Food on floor in store room. Canned good used to hold freezer door shut.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottle of GooGone stored with food in store room. Relocated at time of inspection.
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03/19/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Preventing contamination when tasting
- Clean condition-hands and arms
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08/05/2013 | Routine |
- Eating, drinking, or using tobacco
Open drink on handsink - disposed of at time of inspection.
- In-use utensils, between-use storage
Bowl laying in flour - removed at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Thin Tipped thermometer does not work.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Hot Point refrigerator temping at 47 degrees - not storing potentially hazardous foods in it at this time.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of cabinets soiled - repeat observation.
- Handwashing signage
No signage in restroom.
- Food storage - preventing contamination from the premises
Box of potatoes on floor in store room.
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07/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
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04/22/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Potentially hazardous foods in Amana refrigerator at 45.6 degrees. Adjusted temperature control at time of inspection. Will monitor.
- equipment food contact surfaces and utensils clean to sight and touch.
Interior of cabinets soiled *.
- Outer openings are protected
Gaps around back door.
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03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Milestones Lineville Senior Center, Po Box 115, Lineville, IA 50147 »