- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
Employees are wiping hand on a common towel-corrected.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Date mark foods for 7 days to include left over hot foods, soups, salads, etc.
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
No sneeze guard at the salad buffet.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Employees handling condiments with bare hands. Use gloves or tongs.
- Warewashing
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
Drying dishes with a cloth towel.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Wood surfaces around the condiment table is in poor condition-refinish. Hobart mixer is in poor condition and needs to be refinished.
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10/1/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Items on the salad bar are above the ice, and cut tomatoes are held at room temperature in the kitchen. Cut tomatoes are considered potentially hazardous and need to be stored at 41 degrees or below at all times - either keep refrigerated or store in ice. Add more ice to salad bar. Remind employees that the ice needs to be at the same level as the food in the containers - do not mound foods in the containers. Corrected.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometer needed in kitchen walk-in cooler.
- Other Operations
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Back door does not have Iowa approved "No Smoking" sign. All entrances used by customers, employees, and delivery personnel are required to have the Iowa signs. Check www.IowaSmokefreeAir.gov or call 888/944-2247 for signs.
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12/26/2008 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Hollondaise sauce with crab meat on it was only held at 100F. Should be first cooked to 165F and then held at 140F. Employee COS.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
There were no dates marked for potentially hazardous ready to eat foods (cottage cheese, tuna salad). These must be dated to discard in 7 days.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Microwaves were needing cleaned.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Two chest freezer lids have insulation exposed. These are scheduled to be replaced within the next 6 months. Stand up freezer nearest office has an accumulation of food that needs cleaned. Women's restroom needs a covered trash can. REPEAT VIOLATION.
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6/8/2007 | Routine |
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area. All beverages need a lid and a straw.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Food in freezers need some sort of cover on them to protect from contamination.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Container of degreaser in spray bottle needs labeled.
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
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11/6/2006 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Soups, gravy, and other foods from the steamtable were cooling in tightly covered plastic containers. Cool foods in loosely covered, stainless steel or glass containers, with the food no deeper than 4 inches in the container. Cool foods in ice baths and stir frequently. Foods must cool down to 70 degrees within 2 hours, then cool down to 41 degrees or below within an additional 4 hours. Use a thermometer to monitor temperatures. Also, if employees are using an ice bath to cool foods, use one of the sinks in the back and not the handsink up front to cool foods.
- Food Source/Handling
- Food Protection (Food on display not protected from contamination 3-306.11, p 70)
Sneezeguard is needed for the foods in the self-service salad bar (today it was chili toppings in ice).
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Thermometers needed in bar walk-in cooler and dress table in kitchen. Replace thermometer in kitchen walk-in cooler - it showed 20 degrees but the actual temperature was 49 degrees.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Turn the styrofoam take-out trays upside down to protect the food contact surface from contamination - they are on top of the nacho warmer.
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12/28/2005 | Routine |
| No report available. | 9/2/2004 | Routine |
| No report available. | 1/29/2004 | Routine |
| No report available. | 5/15/2003 | Routine |
| No report available. | 12/11/2002 | Routine |
| No report available. | 7/29/2002 | Routine |
| No report available. | 4/8/2002 | Routine |
| No report available. | 11/8/2001 | Routine |
| No report available. | 5/30/2001 | Routine |
| No report available. | 1/18/2001 | Routine |
| No report available. | 8/22/2000 | Routine |
| No report available. | 3/23/2000 | Routine |
| No report available. | 11/30/1999 | Routine |
| No report available. | 6/1/1999 | Routine |
| No report available. | 11/17/1998 | Routine |
| No report available. | 10/10/1997 | Routine |
| No report available. | 6/6/1996 | Routine |
| No report available. | 12/14/1995 | Routine |
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