No violation noted during this evaluation. | 02/12/2015 | Physical Recheck |
- Plumbing system maintained in good repair
Observation:A drain line leak was observed under the 3 compartment ware washing sinks in the catering kitchen. This needs to be repaired by February 11, 2015.
- Hand drying provided
Observation:Paper towels (hand drying) is not provided at the hand wash sink in the catering kitchen.
- Posting of a valid license
Observation:The catering kitchen license displayed on the wall expired on March 9, 2014. The current license needs to be displayed by March 3, 2015.
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02/04/2015 | Regular |
- Posting inspection reports
Observation:Most recent inspection report not posted.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marks on salad dressings held out for more than 24 hours. Kitchen staff were able to tell me when the dressings were brought out. Dates were put on the salad dressing bowls.
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12/03/2014 | Follow Up LOC |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Access to hand wash sink blocked via portable keg refrigerator. Corrected during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No datemarking observed on foods held over 24 hours that were made on the premise (brisket, baked beans, and salad)
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09/16/2014 | Routine |
- Package integrity
Observed dents on cans along the seal line. Disposed of during inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed pooling of water due to leak from mop sink. Observed employees clearing water from area and was informed that a work order had been called in.
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12/17/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/25/2013 | Routine |
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