- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Reach in cooler without thermometers.
- Restricted use pesticide applied by a certified applicator
Observation: Sanitize container too strong (Bleach) Remixed to correct. Inspector will recheck at the next regular inspection
- Air drying of equipment and utensils
Observation:Cups stored wet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Cooked meat stored on top of raw meat. Removed to correct. Inspector will recheck at the next regular inspection
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Establishment without a certified manager. Inspector provided the PIC with ISU ServSafe dates. Inspector will recheck at the next regular inspection
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:No fine tip thermometers available. Inspector will recheck at the next regular inspection
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:No verifiable form of employee training on food borne illness and symptoms. For 1B given today to correct. Inspector will recheck at the next regular inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Interior of the ice machine with residue. Inspector will re-check at the next regular inspection
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06/17/2015 | Regular |
- Air drying of equipment and utensils
Observation: Cups stored wet.
- Poisonous or toxic materials used and applied
Observation: Sanitize too strong. Re-mixed to correct.
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06/10/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked potato not dated. Potatoes discarded to correct. Inspector will re-check at the next regular inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents above the grills with residue
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Deli turkey dated 11/25. Discarded to correct. Inspector will re-check at the next regular inspection
- Food storage - preventing contamination from the premises
Freezer, chicken stored on the floor.
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12/02/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- 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
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04/26/2013 | Routine |
- Posting of a valid license
Last report not posted
- Sanitization of food contact surfaces - before use and after cleaning
Dishwasher machine not dispensing sanitizer. This is a repeated violation from last inspection.
- Poisonous or toxic materials used and applied
Sanitizer in excess of required concentration, sanitizer bucket in the bar. Remixed to correct. Corrected at inspection
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04/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Charleston Board Of Trade, 1962 253rd St, Donnellson, IA 52625 »