No violation noted during this evaluation. | 01/29/2016 | Follow Up LOC |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Observation: No reporting form in place, form 1-B was left with operator at time of inspection
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM employed
- Established procedures for responding to vomiting and diarrheal events
Observation: No cleanup procedure established
- Handwashing aides and devices, use restrictions
Observation: Handwashing sink had mop and mop bucket stored inside. Lead cook corrected by removing items.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Wall mounted vegetable slicer was soiled. Lead cook corrected by disassembling and taking parts to be cleaned.
|
01/15/2016 | Regular |
- Light bulbs, protective shielding
Observation: Lights in kitchen and prep area not shielded.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready-to-eat foods. Discussed requirements with kitchen staff. Corrected.
- Preset tableware
Observation: Pre-set tableware not covered. Corrected.
- Poisonous or toxic materials used and applied
Observation: Unapproved insecticide on premises. Container was voluntarily discarded. Corrected.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Current ServSafe Certification needed. Left information with PIC.
- Eating, drinking, or using tobacco
Observation: Open beverage in kitchen. Corrected.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors soiled especially under shelving/equipment.
- Foods are cooled using appropriate methods
Observation: Spaghetti cooling at room temperature. Plastic containers. Corrected. Left Guidance Document.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bins for storing clean utensils are soiled. Interior of coolers soiled. Shelving soiled.
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12/09/2014 | Non Illness Complaint |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment.
- equipment food contact surfaces and utensils clean to sight and touch.
Door handles and interior of coolers soiled.
- Light bulbs, protective shielding
Oserved set of lights in kitchen not shielded.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready-to-eat foods. Corrected at time of inspection.
|
06/21/2013 | Routine |
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